Easy-to-Make TENDER, JUICY, DELICIOUS Barbecue Chicken RECIPE!!!

Published on December 12, 2015 by

Chef John: “Because of the sugar content, it only takes a minute for a barbecue sauce to go from brick-red to solid black. This video recipe shows my fairly simple solution to the problem. I just “mark” the chicken’s vulnerable skin side, then cook it all the way through in a closed grill, brushing on the glaze as it cooks. In addition to seeing how not to burn chicken, you’ll also see a slash and marinade pre-grill prep that adds to this recipe’s overall deliciousness. This will work with any prepared barbecue sauce

INGREDIENTS:

2 chicken halves
1/4 cup rice vinegar
2 tbsp San Francisco-style barbecue sauce, plus more for brushing
2 cloves crushed garlic

For the rub:
1 tbsp salt
1 tsp black pepper
2 tsp paprika
1 tsp onion powder
1/2 tsp cayenne”