*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.
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This turned out great! Only thing I changed was reduced the cayenne pepper by 1/2, and used all drumsticks. I am not comfortable grilling drumsticks, so I baked mine at 425 degrees, seasoned, for 20 minutes. Brushed a thick layer of bbq sauce, then continued baking 25 minutes. Chicken turned out with crispy skin even under the barbecue sauce. The chicken was very tender--loved it! Served alongside leftover "Summer Tomato Pie".
Rack up another hit for Chef John! We woke up Memorial Day morning, looking for a simple grilled bbq chicken recipe..... This Is It! Super-Simple and Tasty. A Big Hit at our celebration. This recipe has definitely earned a spot in the regular rotation. Thanks, Chef John!
The chicken was good, but preparing it with the marinade is more complicated than necessary. Not sure the marinade contributed much, but if you are concerned about burning the barbecue sauce the tip to baste the chicken with it periodically is a good one.
Best BBQ chicken ever! Even my daughter who says she dislikes BBQ chicken has asked for this several times since I first made it. Followed the recipe exactly but found the cooking time needed to be cut in half on a medium high grill to produce perfect juicy chicken.
I made this as directed, except I didn't have any rice vinegar so I used the red wine vinegar that I had. I took longer than 35 minutes, but it was the juiciest grilled chicken I've ever made! I will make this again and again.
Really liked this and will use it again. Did it per the recipe and video other than I used leg and thigh quarters. My only adjustment is I will make is to cook the skin side down longer and at a slightly lower temp. I didnt cook it long enough and then my fire was so hot that the bottom no-skin side burnt even with no barbecue sauce applied. The part eaten was delicious and moist and a different flavor that I attribute to the vinegar.
I saw this recipe in the magazine and made it one night on a whim when we lost power for a week after a big storm. I used chicken quarters with the skin removed and prepared it as described using sweet baby rays BBQ sauce. It was amazing! Quick easy to prepared and flavorful. I've made this 6 times since that storm and family raves about it. Thank you chef John!
This was one of the least imaginative dishes I've ever created. I served it with creamy polenta and steamed broccoli. I think I'll pitch the leftovers today. I can't even look at it. (And it wasn't cheap)
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