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Sunday, December 27, 2015

Chef John's Barbecue Chicken

Ingredients

  • Servings: 6
  • 1 whole chicken, into halves
  • 1/4 cup rice vinegar
  • 2 tablespoons barbeque sauce
  • 2 cloves garlic, crushed
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1/2 cup barbeque sauce, or as needed

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 2 hrs

  • cut 1/2-inch deep slashes in the skin-side of each chicken half; 2 cuts in each breast, 2 in the thigh, and 1 on the leg; remove wing tips.
  • whisk rice vinegar, barbeque sauce, and garlic together in large bowl. place chicken in bowl and turn to coat chicken in the marinade. arrange chicken halves, cut-side down, in the bottom of the marinade bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
  • preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • remove chicken from bowl, pat chicken dry with paper towels, and discard marinade. place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper.
  • cook chicken, skin-side down, on the preheated grill for 3 to 4 minutes. turn chicken over, close the lid of the grill, and cook, basting with remaining barbeque sauce ever 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. an instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees f (74 degrees c).

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