Ingredients:

  • 4-6 bone-in, skin-on chicken pieces (thighs, drumsticks, or a combination), approximately 2-2.5 lbs (900g-1.1kg)
  • 1 tablespoon (15ml) olive oil
  • 1 teaspoon (5g) smoked paprika
  • 1/2 teaspoon (2.5g) garlic powder
  • 1/2 teaspoon (2.5g) onion powder
  • 1/4 teaspoon (1.25g) cayenne pepper (optional, for a little kick)
  • Salt and freshly ground black pepper to taste
  • 1 cup (240ml) ketchup
  • 1/2 cup (120ml) apple cider vinegar
  • 1/4 cup (60ml) Worcestershire sauce
  • 1/4 cup (50g) brown sugar, packed
  • 2 tablespoons (30ml) molasses
  • 1 tablespoon (15ml) Dijon mustard
  • 1 teaspoon (5ml) liquid smoke (optional, but adds a nice depth of flavor)
  • 1/2 teaspoon (2.5g) garlic powder
  • 1/4 teaspoon (1.25g) onion powder
  • 1/4 teaspoon (1.25g) black pepper
  • Pinch of cayenne pepper (optional)

Instructions:

  1. Pat chicken dry with paper towels.
  2. In a bowl, combine olive oil, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and pepper. Rub evenly over the chicken pieces. Marinate for at least 30 minutes in the fridge for maximum flavor (optional).
  3. In a saucepan, whisk together ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, molasses, Dijon mustard, liquid smoke (if using), garlic powder, onion powder, black pepper, and cayenne pepper (if using).
  4. Bring the sauce to a simmer over medium heat. Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until slightly thickened.
  5. Preheat the grill to medium heat (around 350°F/175°C). If using charcoal, arrange the coals for indirect cooking.
  6. Place chicken on the grill, away from direct heat if possible (using indirect heat helps prevent burning). Cook for 20-25 minutes, turning occasionally, until the internal temperature reaches 160°F (71°C).
  7. Begin basting the chicken with the BBQ sauce during the last 10-15 minutes of grilling, turning and basting every few minutes to build up a sticky, caramelized glaze.
  8. Ensure the internal temperature reaches 165°F (74°C) in the thickest part of the chicken.
  9. Remove the chicken from the grill and let it rest for 5-10 minutes before serving.