The secrets to perfect barbecued chicken are to use dark-meat cuts like drumsticks and thighs, to cook the chicken slowly over indirect heat so the outside doesn’t burn before the inside cooks through, and to add the sauce just at the end to glaze the chicken (watch the video for step-by-step instructions). If you have a favorite barbecue sauce, feel free to substitute it.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
You can make the sauce up to a week ahead. Refrigerate in a covered container.
One of the best barbecued chicken recipes I've made. Although this is time-consuming, it's not difficult. The chicken legs came out a beautiful amber color. The sauce was succulent with hints of sweetness and spiciness without being cloying or overwhelmingly hot. I used chicken leg quarters instead of separate thighs and drumsticks, and that worked out well.
Great rub! I used my favourite barbecue sauce and added djijon and hot sauce. Got rave reviews. It will be my go to rub for many things, even on vegetables.
By far the best barbecued chicken recipe that I've found to date (and I've tried an awful lot of them). The sauce is a perfect balance of sweet, tangy and spicy and is highlighted by the rub. The whole family devoured this. You can read my full review at Taking On Magazines: http://bit.ly/12m19zD
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?