Chicken is a popular grill meal. This recipe uses a whole chicken (and some added wings and legs). But it can be easily adapted to just use the chicken portions that you prefer. For the juiciest, most flavorful version we use bone-in, skin-on pieces and dry brine the chicken with a simple salt-and-pepper rub, letting the meat stand while we mix a quick barbecue sauce and get the grill going.

How to make Barbecue Chicken

Ingredients

• Kosher salt and freshly ground pepper
• 1 chicken (4 pounds), cut into 10 pieces (breasts halved crosswise)
• 1 Package of chicken legs and or wings
• ½ cup ketchup
• ⅓ cup apple-cider vinegar
• ½ cup light-brown sugar
• 1 tablespoon Worcestershire sauce
• 3 finely minced garlic cloves
• Extra-virgin olive oil

Directions

Step one- Season chicken and let stand: Combine 1 tablespoon salt and 1/2 teaspoon pepper. Sprinkle mixture evenly on chicken, then set chicken on a rimmed baking sheet. Let stand uncovered 1 hour.

Step two-make barbeque sauce:

1. Mix sauce: Meanwhile, bring ketchup, vinegar, sugar, Worcestershire sauce, and garlic to a simmer in a small saucepan.
2. Cook sauce: Cook, stirring occasionally, until slightly thickened and reduced to 1 cup, about 4 minutes. Season with salt and pepper, and transfer sauce to a bowl.

Step three- cook chicken

1. Heat a charcoal grill, creating a two-zone fire with vents partially open. Position coals on one side of the grill for direct high heat, and leave the other side empty for indirect lower heat.
2. Lightly coat chicken with olive oil and place over indirect heat. Cover and cook, turning occasionally, until pieces are cooked through and a thermometer inserted into thickest parts (not touching bones) registers 165°F, about 30 minutes.
3. Transfer chicken to direct heat; brush with sauce and cook. Uncover grill; transfer chicken to direct heat. Brush with sauce and cook, turning frequently, until caramelized and lightly charred, about 3 to 4 minutes. Brush on more sauce as pieces come off the grill, or serve sauce on the side.

Note: Cooking for a Crowd

If you’re entertaining and want to get as much prep done ahead as possible, remember you can make the sauce ahead and follow these instructions to partially prep the chicken to streamline day of work:

Before: The day before serving, bake chicken in your oven at 350 degrees Fahrenheit until pieces are cooked through, about 35 minutes; then let cool and refrigerate.

Day of: About 30 minutes before it’s time to eat, remove chicken from fridge. Set up your grill for direct-heat cooking. Place chicken on grill to warm it up (about three or four minutes turning constantly). Brush with sauce and cook, turning frequently, until caramelized and lightly charred, about 3 to 4 minutes. Brush on more sauce as pieces come off the grill or serve sauce on the side.