Classic Barbecued Chicken

Step 1

You can use a mix of chicken breasts, thighs, and drumsticks, making sure they add up to about 10 pieces. Any more than that and you won't be able to line them up on the grill. Although our jazzed-up barbecue sauce is best, this recipe also works with plain store-bought sauce; our favorite brand is Bull's-Eye.

Step 2

FOR THE QUICK BARBECUE SAUCE: Whisk all ingredients in medium saucepan and bring to boil over medium-high heat. Reduce heat to medium and cook until sauce is thick and reduced to 3 cups, about 20 minutes. (Sauce can be refrigerated for up to 1 week.)

Step 3

FOR THE CHICKEN: Combine salt, pepper, and cayenne in small bowl. Pat chicken dry with paper towels and rub evenly with spice mixture.

Step 4

FOR A CHARCOAL GRILL: Open bottom vent completely. Place disposable pan on 1 side of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill, opposite pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

Step 5

FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn other burner(s) off. (Adjust primary burner as needed to maintain grill temperature around 350 degrees.)

Step 6

Clean and oil cooking grate. Place chicken, skin side down, on cooler side of grill. Cover (positioning lid vent over chicken if using charcoal) and cook until chicken begins to brown, 30 to 35 minutes. Reserve 2 cups barbecue sauce for cooking; set aside remaining 1 cup sauce for serving.

Step 7

Slide chicken into single line between hotter and cooler sides of grill and continue to cook, uncovered, flipping chicken and brushing with half of sauce for cooking every 5 minutes, until sticky, about 20 minutes.

Step 8

Slide chicken to hotter side of grill and continue to cook, flipping and brushing chicken with remaining sauce for cooking, until well glazed and breasts register 160 degrees and thighs/drumsticks register 175 degrees, about 5 minutes.

Step 9

Transfer chicken to platter, tent with aluminum foil, and let rest for 10 minutes. Serve with reserved sauce.