July 4 and Forever-after Barbecued Chicken
Serves: 6 with leftovers
Moist on the inside with a gloriously crispy exterior, this summer staple is just plain satisfying served either hot or cold.
- You’ve probably had barbecued chicken that’s charred beyond recognition, or the kind where the outside is black and the center is scarily undercooked. Everyone does barbecue differently but the trick to perfect barbecued chicken that is crispy and seared on the outside and moist and delicious within, is cooking it low and slow followed by a blast of heat at the end.
- How to cut up a chicken is a great skill to have and a lot easier than you’d think. All you need is a sharp knife and a pair of kitchen sheers. Here’s how to do it!
- After you’ve cut up the chicken, sprinkle with dry rub or your own combination of salt and pepper and perhaps a bit of cumin and granulated garlic. Let sit for several hours in the refrigerator.
- When ready to cook, oil the rack on your grill. Heat at a low temperature. (If using charcoal, bank the coals on one side so that you can cook the chicken slowly on the other.)
- Place chicken on racks and cook, covered, for approximately 10 minutes per side.
- Next, use a brush to generously “paint” Joe’s Maple Chipotle Barbeque Sauce over the chicken. Increase the heat, or, in the case of charcoal, move the chicken over the coals. Cook an additional few minutes per side, adding more sauce when you flip the chicken. The internal temperature should be 165 degrees and the skin should be crispy with the beautiful shine of the caramelized sauce when done.