Southern BBQ Chicken Recipe

Recipe by: rachelu

"Slow-grilling over indirect heat keeps this chicken moist and tender. Giving the drumsticks a long rub with seasonings makes them taste great. Always baste at the end of grilling to prevent the legs from burning."

Directions
Ingredients
Nutrition

Directions

Prep15 m
Cook55 m
Ready In9 h 10 m

1Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
2Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.
3Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
4Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.
5Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.
6Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Footnotes

Cook's Note:
You can also blend the brown sugar, garlic, salt, and pepper in a blender or food processor to make the marinade paste.
Nutrition:
The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.
Tip
Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Ingredients