The Best Barbecue Chicken Recipe

This technique for barbecue chicken makes it juicy with a thick glaze of barbecue sauce and no burnt skin. Yum! Serving size is estimated. Recipe courtesy of allrecipes.com.

• Ready In: 1 hr 45 mins
• Serves: 8

Ingredients

• 1  whole chicken, split in half and wing tips removed
• 2  tablespoons rice vinegar
• 2  garlic cloves, mashed
• 3⁄4 cup barbecue sauce, divided

• Dry rub

• 2  teaspoons kosher salt
• 1  teaspoon fresh ground black pepper
• 1  teaspoon paprika
• 1  teaspoon brown sugar

Directions

1. With a sharp knife make several deep slashes through the skin and flesh of the chicken (two across the breast, two across the thigh, one across the leg).
2. In a mixing bowl combine the vinegar, garlic, and 1/4 cup of the barbecue sauce.
3. Add the chicken halves and toss to coat in the marinade.
4. Once coated turn the chicken skin-side down in the bowl and cover and refrigerate for 1 to 3 hours.
5. Remove the chicken from the marinade and pat dry with paper towels.
6. Mix together the dry rub ingredients and sprinkle over both sides of the chicken.
7. Build a medium fire in your charcoal grill (may use gas grill, but charcoal is recommended).
8. Brush the grates lightly with oil, and place the chicken skin side down on the grill.
9. Cook for just 3 to 4 minutes to lightly char the skin and create some grill marks.
10. Turn over so the skin side is up.
11. Brush the top of the chicken generously with barbecue sauce.
12. Cover the grill and cook, without turning the chicken again, for 35 to 40 minutes, or until the internal temperature is 165 to 170 degrees.
13. While the chicken is grilling, lift the cover every 5 minutes to add more barbecue sauce to the last layer.
14. By cooking the chicken skin-side up, the sauce will not burn and will build up a nice thick coating of sauce as the chicken cooks all the way from the bottom up.
15. This is a great way to get juicy meat and beautifully glazed skin without worrying about the chicken turning black.