Smoky, spicy, sweet and sticky. Is there anything better?
While the chicken was barbecuing, a deep and smokey scratch-made BBQ sauce was made. This was quite easy and surprisingly fast, but did require a lot of ingredients. So I’ll give you the scratch way – and also an even faster 3 ingredient way.
But first, I’d like to make a point.
This is a recipe for BBQ Chicken, not “grilled chicken”. There is a difference. Grilled Chicken (usually boneless, skinless breasts) are grilled hot and fast. In contrast, BBQ chicken, (usually thighs, legs and wings, skin-on and bone-in) if done well, will take at least an hour or two on the grill, because it needs to be cooked on a lower heat, to get the meat tender.
The secret to good BBQ chicken, is to moderate the heat, however possible. If using coals, set them on the side of the grill so you have a cool spot, or try putting the chicken on the upper rack of the grill. If you have a gas grill, turn the heat down to medium low or low, after the initial hot sear. Slow and steady makes the best BBQ chicken.
Remember: Barbecuing is low and slow. Grilling is hot and fast.
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