My kids have started going to the local Mexican restaurants and requested a kicked up BBQ chicken…this recipe takes a little planning but do one step the night before and fire up the grill the next day. My family likes it served with a simple potato or macaroni salad, or even a green salad. Sometimes they like to dip the chicken into Ranch dressing. Serve with a big picture of lemon or limeade. Happy Grilling!
6 bone in, skin on chicken thighs
6-8 bone in, skin on drumsticks
SPICE RUB (Good on just about any kind of meat-double the recipe and save for pork chops, etc.)
1 Tbsp. Garlic Powder
1 Tbsp. mild Chili Powder
2 tsp. Cumin
2 tsp. Salt
1 tsp. Pepper
1/2 tsp. allspice
1 tsp Mrs. Dash Southwest Chipotle (put in after other ingredients are sifted)
2 cups ketchup
1/2 cup molasses
1/3 cup bourbon
1/3 cup Dijon mustard
2 Tbsp. hot sauce
2 Tbsp. Worcestershire Sauce
2 tsp. onion powder
1 tsp. garlic salt
1/3 to 1/2 cup packed light brown sugar (depends on how sweet you want)
1 tsp. liquid smoke
Rinse chicken and pat dry. Combine all spice ingredients in a sifter to break up any little chunks and sift into a small bowl, add Mrs. Dash directly into bowl after other ingredients have been sifted. Sprinkle spice rub over chicken (front and back) and rub in. Put into a zip lock bag and refrigerate 6 hours or overnight.
Make your sauce by combining all ingredients in a pot and bring liquid to a gentle boil, stirring continuously so it will not scorch. Bring heat down to a simmer and leave pot uncovered for about 15 minutes. Keep stirring until sauce thickens. Remove from heat.
TIME SAVE TIP: You can make your sauce the day ahead or save till the next day.
Fire up your gas grill to medium low or if grilling with charcoal put your rack a little higher than used for steaks. Cook chicken for about 10 minutes then turn over and cook for another 8 minutes. Legs generally cook quicker and if you see there getting to brown move them to a cooler side of the grill. Brush sauce on one side of the chicken, turn over and cook for 3 minutes. Brush remaining side with sauce, turn over and cook for 3 minutes or until cooked through.
Put chicken in a pyrex dish and brush with a little extra sauce. Cover with aluminum foil and allow chicken to set or steam for about 3 minutes. This allows the flavors and juice to meld.
Serve with sides of your choice and wait for the compliments which are sure to follow!