Barbecue Grilled Chicken

Total Time:
1 hr 5 min
Prep:
15 min
Cook:
50 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1 tablespoon vegetable oil, plus more for oiling the grill grates
  • 1/2 small onion, chopped
  • 1 large or 2 small cloves garlic, finely chopped
  • 1 cup ketchup
  • 1/2 cup molasses
  • 1/3 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 2 chipotles in adobo sauce, seeded and roughly chopped
  • Kosher salt and freshly ground black pepper
  • 6 whole chicken legs
Directions
  • Heat the oil in a medium saucepan over medium-high heat. Add the onion, and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, and cook, stirring, until golden, about 30 seconds. Add 1/2 cup water and the ketchup, molasses, vinegar, Worcestershire, allspice, clove, chipotles and 1/2 teaspoon salt and bring to a boil. Reduce the heat, and simmer, stirring occasionally, until thickened, about 10 minutes. Puree in a blender or food processor until smooth. Store the sauce in the refrigerator until ready to grill the chicken. (Sauce can be made up to 1 week in advance.)

  • Prepare a grill for high heat and then adjust the heat to medium. Separate 3/4 cup of the barbecue sauce and reserve for serving.

  • Lightly season the chicken with salt and pepper. Lightly oil the grill grate. Sear the chicken, skin-side down, until well-marked, about 5 minutes. Reduce the heat to low. Cook the chicken, covered, turning and basting with the barbecue sauce every 5 minutes, until the chicken is just cooked through, about 25 minutes more. Do not baste during the last 5 minutes to prevent cross-contamination.

  • Serve the chicken with the reserved sauce.


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