Ingredients
2 tablespoons of packed brown sugar
1 tablespoons of paprika
2 teaspoons of chili powder
1 teaspoon of garlic powder
1 1/2 teaspoons of salt
1/2 teaspoon of ground black pepper
2 bone-in skinless split chicken breasts (about 2 pounds), cut across in half
4 bone-in skinless chicken thighs (about 2 pounds), trimmed
1 tablespoon of canola oil
1/2 medium of Vidalia or other sweet onion finely chopped
1 1/4 cups of ketchup
2 tablespoons of packed brown sugar
1 teaspoon of chili powder
1 teaspoon of
3/4 teaspoon of dry mustard
1/4 teaspoon of ground ginger
1/4 teaspoon of ground allspice
Directions
- Prepare the grill for medium (400ºF) indirect heat grilling.
- To make the rub, combine the sugar, paprika, chili powder, garlic powder, salt, and pepper in a bowl. Sprinkle the mixture evenly over both sides of the chicken. Place chicken on the grill away from the heat source flesh side down. Grill with the lid closed 30 minutes.
- Meanwhile, make the sauce. Heat the oil in a small saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, 3-4 minutes. Reduce the heat to medium-low and stir in the ketchup, sugar, chili powder, cumin, dry mustard, ginger, allspice, and cayenne pepper. Bring the mixture to a simmer and cook, stirring occasionally, until thickened, 10-12 minutes.
- After grilling for 30 minutes, brush the bone side of the chicken lightly with the sauce. Turn the chicken over and set directly over the heat source. Brush the flesh side of the chicken generously with the sauce. Close the lid and grill 5-10 minutes, until a thermometer inserted into the thickest portion of the breast registers 160ºF and the thighs register 175ºF. Remove from the grill and serve hot or room temperature with remaining sauce.