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Classic Barbecued Chicken

From

June/July 2007

Classic Barbecued Chicken

Classic barbecued chicken is one of America’s favorite summer meals. But despite its popularity, barbecued chicken recipes cause backyard grillers plenty of headaches. Most recipes call for searing chicken quickly over high heat, but we found that starting the chicken over low heat slowly rendered the fat without the danger of flare-ups. Using a method called “grill-roasting" ensured that we had almost completely cooked chicken before we were ready to add our sauce. We created a thick, complex layer of barbecue flavor for our grilled chicken by applying the sauce in coats and turning the chicken frequently as it cooked over moderate heat.

Serves 4 to 6

You can use a mix of chicken breasts, thighs, and drumsticks, making sure they add up to about 10 pieces. Any more than that and you won't be able to line them up on the grill. Although our jazzed-up barbecue sauce is best, this recipe also works with plain store-bought sauce; our favorite brand is Bull's-Eye.

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