When it’s too cold to grill outside, you can mimic the flavor of barbecued chicken with your oven broiler. Between the smoky spice rub and the sweet-hot barbecue sauce, you’ll never miss the grill.
Make Ahead Tips
The sauce can be made up to 1 day ahead and refrigerated.
Chicken skin tends to cause flare-ups in the broiler, so be sure to remove it.
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I make as written but I make the sauce in large quantities and can it as it’s better than any store-bought. It’s our go-to BBQ sauce.
This recipe is outstanding. I use it as written, but I also use it on whole chickens that I rotisserie on my barbecue. I put the rub on the chickens (inside, under skin and on top of skin) about 2-3 hours before I intend to cook them and stick them in the refrigerator. I baste with the sauce in the last 2 minutes of cooking and then serve leftover sauce on the side.
If you like a sauce with a little more tang, try doubling the vinegar.
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