Basic Barbecued Chicken Recipe
Barbecued chicken is a staple of summer cookouts—no matter that it’s actually grilled chicken slathered in sauce rather than proper barbecue (the term barbecue is generally reserved for food cooked slowly over a smoky fire). This is a simple back-pocket recipe that, once you get over the naming discrepancies, you can keep on hand for whenever the urge for juicy, saucy, crispy-edged chicken hits.
For the sauce:
- 1 1/2 cups ketchup
- 1/2 cup packed dark brown sugar
- 3 medium garlic cloves, finely chopped
- 3 tablespoons cider vinegar
- 3 tablespoons Worcestershire sauce
- 1 1/2 teaspoons paprika
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon celery salt
- 1/2 cup water
For the chicken:
- 3 pounds boneless, skinless chicken breasts or bone-in, skin-on chicken pieces
- 2 tablespoons vegetable oil, plus more for oiling the grill
- Kosher salt
- Freshly ground black pepper
- Combine all ingredients in a small saucepan over medium heat. Bring to a boil, stirring until completely incorporated. Reduce heat to low and gently simmer until flavors have melded and sauce is thickened enough to coat the back of a spoon, about 30 to 40 minutes.
- Remove from heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
For the chicken:
- Heat a gas or charcoal grill to medium (about 350°F to 450°F) and rub the grill with a towel dipped in oil. Meanwhile, if using chicken breasts (either boneless or bone-in), cut them in half crosswise. Pat the chicken pieces dry with paper towels and place on a baking sheet. Coat chicken pieces on all sides with the measured oil and season with salt and pepper.
- When the grill is ready, place the chicken on the grill (skin-side down if using skin-on), cover the grill, and cook until grill marks appear on the bottom, about 5 minutes. Flip the chicken pieces, cover the grill, and cook until grill marks appear on the second side, about 5 minutes more.
- Reserve 1 cup of the barbeque sauce in a separate bowl and set aside. Flip the chicken again and brush about a quarter of the remaining sauce on the chicken. Cover the grill and cook for 5 minutes. Flip and brush the chicken, and continue to flip and brush every 5 minutes, until an instant-read thermometer inserted into the thickest chicken piece reads 160°F to 165°F and the meat near the bone is no longer pink, about 10 to 15 minutes more (about 25 to 30 minutes total cooking time). Remove the chicken to a clean serving platter and serve immediately, passing the reserved bowl of barbecue sauce on the side.