Barbecued Chicken
Serves 6 hungry barbecue enthusiast
Serves 6 hungry barbecue enthusiast
- 6 whole chicken leg quarters (with skin on)
- 1 tablespoon salt
- 1 teaspoon freshly ground black pepper
- 1½ cups Barbecue sauce (store-bought or homemade, see recipe below)
Turn a well seasoned and clean grill on medium low.
Season the chicken leg quarters with salt and pepper and place it on the grill skin side down. Let it cook for 7 minutes with the lid open (if it is a cold day, close the lid). Flip the chicken over. If the skin sticks to the grates, give it another minute before trying to turn it over. Whatever you do, don’t force it off the grates; gently ease it off so the skin stays on the chicken. Cook the chicken for an additional 8 minutes.
At this point the chicken should be half way cooked.
Then with a basting brush, brush the chicken legs with barbecue sauce. Cook the chicken for another 5 minutes and then flip it. Again brush the other side of the chicken with the barbecue sauce. Make sure it is well coated. Continue to flip the chicken every 5 minutes and reapply the sauce every time.
The chicken is done when the thickest part registers 160 to 165 degrees. From when you started basting, this will takes about 18 minutes. Serve immediately while the chicken is hot, just take care so not to burn yourself.
Original Barbecue Sauce
makes 1½ cups
makes 1½ cups
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 cup canned tomato sauce
- ¼ cup Worcestershire sauce
- 1 tablespoon soy sauce
- ¼ cup white-wine vinegar
- ½ cup light brown sugar, packed
- 1 clove garlic, mashed
- 1 teaspoon Tabasco sauce
- ½ teaspoon freshly ground black pepper
- 1 teaspoon kosher salt
Combine all the ingredients in a medium pot over medium-low heat and whisk until everything is well combined and smooth. Cook the sauce for about 15 minutes, until it starts to thicken. Use immediately or store in the refrigerator for up to 2 weeks.