Best Barbecued Chicken Recipe

Johnson Brothers Devon Cottage Oval Platter

Since most of the country is experiencing a warm front, this recipe is perfect for entertaining outdoors. We are in pure bliss here in Miami. The weather has been gorgeous and dry, making it perfect for dining al fresco. We have grilled and eaten outside almost every weekend for the last month. I'm loving this time of year in Southern Florida. It's dry, low humidity, and the temperatures couldn't be better. So if you've been wanting to visit Miami, I recommend planning your trip around this time.

Anyway, enough about the weather. Let's get to the recipe. The hubby has made this recipe twice already -- once for New Year's Eve, and the second time just recently. And I have raved about it every single time. It's perfect!

Use the leftover chicken for a delicious Southwest Chopped Salad.

Barbecue Sauce2 tablespoons vegetable oil1/4 cup tomato paste2 teaspoons garlic powder2 teaspoons onion powder1 teaspoon smoked paprika1/2 teaspoon cayenne pepper {omit if you don't like spicy}1/2 teaspoon freshly ground black pepper1/2 cup apple cider vinegar1/2 cup fresh orange juice1/3 cup light brown sugar1/3 cup mild-flavored (light) molasses2 tablespoons Worcestershire sauce2 teaspoons mustard powderKosher saltChicken1 3 1/2–4-lb. chicken, cut into 10 pieces (breasts halved)2 tablespoons 4-3-2-1 Spice Rub (click for recipe)Tip: Avoid rookie mistakes when it comes to barbecuing. If you apply the sauce too early, it will scorch. And most bottled sauces are too sweet, which is where this vinegary version comes in.PreparationHeat oil in a medium saucepan over medium heat. Add tomato paste and cook, stirring often, until paste turns brick-red, about 2 minutes. Add garlic powder, onion powder, paprika, cayenne, and black pepper. Cook, stirring, until fragrant, about 1 minute. Add vinegar, orange juice, brown sugar, molasses, Worcestershire sauce, mustard powder, and 3 cups water. Cook, stirring occasionally and scraping up any browned bits, until reduced by half, 50–60 minutes; season with salt.Prepare grill for medium heat. Season chicken with 4-3-2-1 Spice Rub. Grill, turning occasionally, until lightly charred, 15–20 minutes. Continue grilling, turning and basting with barbecue sauce often, until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 8–10 minutes longer.Do Ahead: Barbecue sauce can be chilled 1 week ahead.Recipe via Bon Appétit

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