2 slices bacon
1 medium onion, finely diced
3 cloves of garlic, crushed
3 cups ketchup
¼ cup apple cider vinegar
¼ cup light brown sugar
¼ cup molasses
1T dry mustard
2 tsp. paprika
½ tsp. cayenne pepper
½ tsp. dried thyme
salt & pepper
8-10 pieces chicken, or 1 whole 4-pound chicken cut into parts
1. Sauce: In a sauce pan over medium-high heat, sauté the bacon until crisp, about 4-5 minutes. Remove the bacon from the pan and set aside for another use. Leave the bacon fat in the pan. Add the onions to the pan and sauté until golden brown, about 4-5 minutes. Add the garlic and sauté 1-2 minutes more.
2. Reduce the heat to medium and add the ketchup, apple cider vinegar, brown sugar, molasses, dry mustard, paprika, cayenne pepper and thyme. Bring the liquid to a simmer, lower the heat to low and continue simmering for 20 minutes more. Season with salt and pepper. Set aside.
3. Wash and pat dry the chicken parts. Trim off any extra fat that hangs off the chicken meat. Season with salt & pepper, set aside.
4. Pre-heat oven to 350º F. and preheat your BBQ grill to medium-high.
5. Place the chicken on the grill skin side up and grill for 5-7 minutes, then flip the chicken and grill for an additional 5-7 minutes until skin is nice and brown.
6. Remove the chicken from grill and place skin side down on a cooling rack on top a baking sheet lined with aluminum foil. Spoon the BBQ sauce on top of the grilled chicken pieces; you will have some sauce left over.
7. Place in a 350º F oven for 25-35 minutes or until chicken is cooked to an internal temperature of 165°.
8. Remove the chicken to a platter and serve with the extra BBQ sauce.
TIPS & TRICKS
• This BBQ is sauce is fantastic on beef and pork. I love to make a double batch; it can last in your fridge for weeks.
• I prefer to cook chicken on the bone whenever possible. The bone insulates the meat so that it doesn’t dry out when cooking and they are so flavorful. If you want to use boneless thigh, follow the timing of the recipe. If you wish to use boneless breast they will cook completely on the grill, no need to cook in oven. Top with BBQ sauce before serving.
• Cooking time for bone in thighs & legs are about 35 minutes, bone in breast 25 minutes
• We are going to start the chicken on the grill then finish it in the oven, so we get the smoky grill flavor and a sauce that isn’t burnt.
• Start by preheating you grill. Pat dry your chicken pieces and trim off any excess fat that is hanging off the side of the meat. This prevents the fat from catching on fire on the grill.
• Season with salt & pepper right before cooking so that the salt doesn’t bring out any moisture in the meat.
• When cooking the chicken, if the flames should flare up around the chicken, with your tongs simply pick the piece up and allow the flames to subside then place back on grill. If your fire gets to hot, lower the temperature to medium.