Grilling: Barbecue Chicken Recipe

• 3 pounds bone-in, skin-on chicken pieces (breasts, whole legs, thighs, and/or drumsticks), trimmed and breasts halved
• 4 tablespoons of your
• 4 cups of your

1. Pat chicken dry with paper towels and rub chicken pieces liberally with the barbecue rub.
2. Light a chimney 3/4 full of charcoal. When charcoal is fully lit and covered in gray ash, pour coals out and arrange them on one side of the charcoal grate, keeping the other side empty. If you'd like your chicken to have a smokey flavor, you can add 1 chunk, or a handful of soaked chips, of a light smoking wood-like apple or cherry-to the fire. Clean and oil the cooking grate. Place chicken, skin side down, on the cool side of the grill and cover. Cook until chicken begins to brown, about 30 to 35 minutes.
3. Move the chicken closer to, but not over, the coals. Begin flipping chicken and brushing liberally with the sauce every 5 minutes until sticky, about 20 minutes.
4. Slide chicken pieces over coals and continue to brush chicken until sauce on chicken becomes crusted and internal temperature of breast meat registers 165 degrees and legs, thighs, and drumsticks register 175 degrees, about 5 minutes. Transfer chicken to platter and let rest 10 minutes. Serve with remaining sauce on the side.

chicken, your, your

Taken from www.seriouseats.com/recipes/2009/05/grilling_barbecue_chicken.html (may not work)