Sweet and Tangy Barbecued Chicken

Published July 1, 2013. From Cook's Illustrated.

Why this recipe works:

Indirect cooking is key, as it provides a hotter side for briefly searing the parts and a cooler side for them to cook through gently. Lining up the fattier leg quarters closer to the coals and the leaner white meat farther from the heat, as well as adding a water pan underneath the cooler… read more

Indirect cooking is key, as it provides a hotter side for briefly searing the parts and a cooler side for them to cook through gently. Lining up the fattier leg quarters closer to the coals and the leaner white meat farther from the heat, as well as adding a water pan underneath the cooler side, helped the dark and white pieces cook slowly and evenly. Applying a simple spice rub along with the salt deeply seasoned the meat and also helped it retain moisture, while brushing on a homemade sauce in stages allowed it to cling nicely to the skin and also develop layers of tangy-sweet flavor.

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Serves 6 to 8

When browning the chicken over the hotter side of the grill, move it away from any flare-ups.

Ingredients

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