CLASSIC BBQ CHICKEN
PREP: 1 HR. BAKE: 1 HR. 20 MIN.
OVEN: 325°F/450°F
2 3
1⁄2-lb. whole chickens
Kosher salt and freshly
ground pepper
1⁄
2 cup butter
1 cup finely chopped onion
1 Tbsp. chopped fresh garlic
2 Tbsp. kosher salt
1
1⁄
2 tsp. crushed red pepper
1 Tbsp. paprika
1 Tbsp. chili powder
1⁄
2 tsp. freshly ground black
pepper
2 cups cold water
1
1⁄
4 cups cider vinegar
1 cup packed dark brown
sugar
2 Tbsp. Worcestershire
sauce
1⁄
4 cup molasses
1 cup tomato paste
Peanut oil
Water
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COOK OVER LOW HEAT “Gently sauté the onion and garlic, taking care not to let hem brown.”
ADD MOLASSES
“Much of the sauce’s
character comes from
molasses, which gives a subtle
yet distinctive flavor.”
SIMMER SLOWLY
“Lightly simmer until the sauce
bubbles thickly across the top
and the texture becomes rich
WHISK IN
TOMATO PASTE
“Instead of chasing
the tomato paste
round and round in
the pot with a
spoon, scoop it up
from the measuring
cup with a whisk
and blend it in.”
SEAR FIRST
“Taking the time
to brown the
chicken well greatly
contributes to the
taste of the final
dish. You’re not
cooking it through,
just getting a
nicely golden
