Barbecued Chicken
Submitted by Gloryb60
Grilled chicken rubbed with a bold homemade spice blend of paprika, chili powder, and garlic, brushed with a sweet ketchup-brown sugar BBQ sauce with a hint of orange. Crispy skin, juicy meat, zero fuss.
YIELD
8 servingsPREP
20 minCOOK
40 minREADY
1 hrsThis is backyard barbecue chicken the way it should be: skin crackling with spice, meat juicy all the way to the bone, and a sticky-sweet sauce that caramelizes into pure heaven on the grill.
The secret weapon here is a custom seasoning mix loaded with paprika, onion powder, garlic, chili powder, and a whisper of turmeric and red pepper. You make a big batch, use what you need, and stash the rest for next time.
The sauce is where things get interesting. Ketchup and brown sugar are the base, but a splash of concentrated orange juice adds a bright, citrusy twist that cuts right through the richness.
Brush it on during the last 10 minutes only. Any earlier and the sugars will burn before the chicken is cooked through.
Pro Tips
- Pat the chicken completely dry before seasoning. Moisture is the enemy of a good spice crust.
- Keep the grill at medium heat. Too hot and the skin chars before the inside cooks. Patience pays off here.
- Save the extra seasoning mix in a sealed jar. It’s incredible on pork chops, roasted potatoes, and even popcorn.
- Use a meat thermometer: 165F in the thickest part of the thigh means it’s done.
Ingredients
Directions
Pat chicken pieces dry so seasoning coats well; set aside.
Combine seasoning mix ingredients; sprinkle generously over both sides of the chicken.
Reserve 1 tablespoon mix for sauce and store leftovers in a covered container.
Grill chicken, skin side down, uncovered, over medium coals for 20 minutes.
Turn; grill 20 to 30 minutes more or until chicken is tender and no longer pink.
Meanwhile, combine all sauce ingredients in a small bowl.
During the last 10 minutes of grilling, brush chicken often with sauce.
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