Barbecued Chicken

chicken fourth of july kid-friendly father's day backyard bbq summer grill grill/barbecue bon appétit small plates

Alison Roman

Makes 4 servings

Source

Ingredients

2 tablespoons vegetable oil

1/4 cup tomato paste

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper

1/2 teaspoon freshly ground black pepper

1/2 cup apple cider vinegar

1/2 cup fresh orange juice

1/3 cup light brown sugar

1/3 cup mild-flavored (light) molasses

2 tablespoons Worcestershire sauce

2 teaspoons mustard powder

Kosher salt

1 3 1/2- to 4-pound chicken, cut into 10 pieces (breasts halved)

2 tablespoons 4-3-2-1 Spice Rub

Method

Heat oil in a medium saucepan over medium heat. Add tomato paste and cook, stirring often, until paste turns brick-red, about 2 minutes. Add garlic powder, onion powder, paprika, cayenne, and black pepper. Cook, stirring, until fragrant, about 1 minute. Add vinegar, orange juice, brown sugar, molasses, Worcestershire sauce, mustard powder, and 3 cups water. Cook, stirring occasionally and scraping up any browned bits, until reduced by half, 50-60 minutes; season with salt.

Prepare grill for medium heat. Season chicken with 4-3-2-1 Spice Rub. Grill, turning occasionally, until lightly charred, 15-20 minutes. Continue grilling, turning and basting with barbecue sauce often, until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 8-10 minutes longer.

DO AHEAD: Barbecue sauce can be chilled 1 week ahead.