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BBQ Chicken

Posted on by Chef Crusco
13
Jul

Recipe created & provided by Chef Crusco Catering in Austin, TX

Ingredients

  • 1 Whole Chicken – cut into 8 parts
  • 3/4 cup Ketchup
  • 3 tsbps. Brown sugar
  • 1/2 cup Apple Cider Vinegar
  • 1 tsp. Cumin
  • 2 tsps. Paprika
  • 2 tsps. Pimenton (smoked paprika)
  • 1 tsp. Fresh Cracked Pepper
  • 1 tsp. Coarse Salt
  • 2 tbsps. Unsalted Butter

Directions

  1. Pre heat the grill to high. Scrub and clean the grill grates and wipe them with vegetable oil. Prepare one side of your grill for high, direct heat and the other with low heat.
  2. Coat the chicken pieces with oil and season them with salt/pepper on both sides.
  3. Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill for about 4-5 minutes (keep watch so the skin does not burn, some char is good). Keep in mind you want to start with the biggest pieces (breast and thighs as they cook longer).
  4. Once you have a good sear on one side, turn chicken over and sear the other side for 4-5 minutes. Once both sides are seared, move them to the cooler side and cook 10-15 minutes (closed grill).
  5. While your waiting, make your BBQ sauce by combining all the ingredients (from ketchup to butter) in a small sauce pot. Bring to a gentle simmer and cook for 4-5 minutes. Set aside for the chicken.
  6. Uncover the grill and start basting the chicken pieces with BBQ sauce. Make sure to keep the chicken on the low heat side as the added sauce can burn quickly due to the high sugar content.
  7. Cover the grill again and allow to cook for another 5-10 minutes low and slow.
  8. Repeat the basting process on both sides turning the chicken over and over. Cook for another 10-15 minutes or the internal temperature of the chicken reaches 160°F (use a thermometer).
  9. Optional: Baste chicken one last time with BBQ sauce and finish with one last sear on the grill (high heat) or use the oven broiler. Use a clean brush to paint the cooked chicken with more BBQ sauce.
  10. Serve immediately with Chef Crusco’s Grilled Asparagus, Cauliflower & Corn Maque Choux or our new Creamy Lemon Potato Salad. Enjoy!

Chef Crusco