The South Side of Chicago is known for its BBQ joints, and this dish captures the essence of all the area has to offer- tender juice chicken slathered in a sweet, smoky and spicy sauce that permeates the meat. Serve the chicken with a side of coleslaw, sweet potato fries and a lot of napkins! The BBQ sauce can be made ahead of time and refrigerated, airtight, for up to one week.
Course Main Course
Keyword BBQ, Chicken
Prep Time 20 minutesminutes
Cook Time 1 hourhour25 minutesminutes
Servings 6people
Equipment
Grill
Ingredients
2-4lbschicken piecesskin on bone-in legs, skinless boneless thighs
BBQ Sauce
¾cupketchup
2/3cuppineapple juice
¼cupdark brown sugarpacked
3tbsphoney
2tbspred wine vinegar
1tspTabasco or other hot sauce
1tbspWorcestershire sauce
1tspkosher salt
1tspblack pepper
1tspchili powder
1tspgarlic powder
1tsponion powder
1tsppaprika
½tspmustard powder
¼tspcayenne pepper
Instructions
Add all BBQ sauce ingredients to a large saucepan and whisk together until combined. Simmer over medium heat for 25 minutes. Remove from heat and allow to reach room temperature.
In a large plastic bag with closure, add chicken and 1/3 of BBQ sauce and mix well. Set in the refrigerator for at least 4 hours, but overnight is best.
Prepare the grill with high heat. Sear the chicken pieces 5-10 minutes each side with the grill open. Reduce heat to medium high and close lid for 20-30 minutes, slathering the chicken with another 1/3 BBQ sauce and turning pieces so they cook evenly. Slather with sauce and turn so you get a nice char on the chicken. Chicken is done when the internal temperature reaches 170F for thighs.
Serve chicken with the additional 1/3 BBQ sauce, slices of white or potato bread and pickles.