Chef John's Barbecue Chicken

Name: Chef John's Barbecue Chicken
Prep time: 20 min
Cook time: 40 min
Total time: 120 min
Ingredients: 1 whole chicken, cut into halves; 0.25 cup rice vinegar; 2 tablespoons barbecue sauce; 2 cloves garlic, crushed; 1 tablespoon salt; 1 teaspoon ground black pepper; 1 teaspoon paprika; 1 teaspoon onion powder; 0.5 teaspoon cayenne pepper; 0.5 cup barbecue sauce, or as needed

4.7

(154)

113 Reviews

21 Photos

When it comes to grilled barbecue chicken, everyone wants a nice thick barbecue glaze attached to the skin, and the only way to do it is to brush it on as it cooks. But because barbecue sauce has such a high sugar content, it only takes a minute for it to go from brick red to solid black — so you have to be careful! To ensure a sticky, sweet glaze that's not burnt, I sear the skin quickly, then cook it skin-side up on a covered grill, brushing on the glaze while it cooks. Because the glaze never touches the grilling surface, it doesn't burn.

By

Chef John

Updated on October 28, 2022

21

Prep Time:

20 mins

Cook Time:

40 mins

Additional Time:

1 hrs

Total Time:

2 hrs

Servings:

6

Jump to Nutrition Facts

Ingredients

1 whole chicken, cut into halves
¼ cup rice vinegar
2 tablespoons barbecue sauce
2 cloves garlic, crushed
1 tablespoon salt
1 teaspoon ground black pepper
1 teaspoon paprika
1 teaspoon onion powder
½ teaspoon cayenne pepper
½ cup barbecue sauce, or as needed

Directions

Cut 1/2-inch deep slashes in the skin-side of each chicken half: two cuts in each breast, two in each thigh, and one in each leg. Remove wing tips.
Whisk vinegar, 2 tablespoons barbecue sauce, and garlic together in a large bowl. Place chicken in the bowl and turn to coat. Arrange chicken halves in the bottom of the bowl with the cut sides down; cover with plastic wrap and refrigerate for 1 hour.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken from the bowl and pat dry with paper towels; discard any remaining marinade. Place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper.
Cook chicken, skin-side down, on the preheated grill until grill marks appear, 3 to 4 minutes. Turn chicken over, close the grill lid, and cook, basting with remaining barbecue sauce every 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts (per serving)

464	Calories
24g	Fat
11g	Carbs
48g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 464
% Daily Value *
Total Fat 24g	31%
Saturated Fat 7g	34%
Cholesterol 149mg	50%
Sodium 1583mg	69%
Total Carbohydrate 11g	4%
Dietary Fiber 1g	2%
Total Sugars 7g
Protein 48g
Vitamin C 1mg	5%
Calcium 34mg	3%
Iron 3mg	14%
Potassium 396mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.