Barbecued Pulled Chicken For Charcoal Grill

Name: Barbecued Pulled Chicken For Charcoal Grill
Yield: Serves 6 to 8
Ingredients: 8 , bone-in, skin-on chicken leg quarters (about 7 pounds total), trimmed of backbone (see illustrations below) and excess fat; 1 , large onion, peeled and quartered; 1/4 cup, water; 1 1/2 cups, ketchup; 1 1/2 cups, apple cider; 3 tablespoons, Worcestershire sauce; 3 tablespoons, Dijon mustard; 1/4 cup, molasses; 1/2 teaspoon, ground black pepper; 4 tablespoons, cider vinegar; 1 tablespoon, vegetable oil; 2 medium cloves, garlic, minced or pressed through garlic press (about 2 teaspoons); 1 1/2 tablespoons, chili powder; 1/2 teaspoon, cayenne pepper; , hot pepper sauce, such as Tabasco

Main Courses
Chicken
Grilling & Barbecue

Appears in Cook's Illustrated July/August 2005, America's Test Kitchen TV

Most recipes stick with boneless breasts and bottled sauce. How about a barbecue sandwich that rivals pulled pork in a fraction of the time?

SERVES 6 to 8

TIME 2½ hours, plus 1 hour soaking

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