Ok, it’s not baking, but I need a place to toss this BBQ chicken recipe:
The rub:
(makes 2 cups)
1/2 cup paprika
1/4 cup kosher salt
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chile powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne (or less to taste)
The Sauce:
2 cups ketchup
1/4 cup cider vinegar
1/4 cup Worcestershire sauce
1/4 cup firmly packed brown sugar
2 tablespoons molasses
2 tablespoons prepared yellow mustard
1 tablespoon magic dust (recipe above)
1/2 teaspoon black pepper
Hot sauce (such as Tabasco) to taste
Prepare the barbecue sauce by putting all the ingredients into a small saucepan and bringing them to a boil. Turn down the heat so that it just bubbles a tiny bit and simmer it, whisking once in awhile, until it’s dark and thickened, 10-15 minutes.
The Chicken:
Rub the chicken and refridgerate for 2 – 24 hours.
Start the grill only on one side, leaving the other side off.
Put the chicken on the cool side of the grill for about 30 minutes till the chicken is 150 or so and golden brown.
The baste the chicken with the sauce and put closer to the hot side. Baste and turn till crispy on the outside. A little black is ok, but not too much.