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Categories:Viewed: 44 - Published at: 3 years ago
Ingredients
- 1 cup ketchup
- 14 cup brown sugar, packed
- 2 tablespoons soy sauce
- 2 tablespoons cider vinegar
- 2 tablespoons Dijon mustard
- 2 medium garlic cloves, chopped coarse
- 1 12 teaspoons chili powder
- 12 teaspoon liquid smoke
- 4 12 lbs chicken pieces, bone-in, skin-on
Method
- Process ketchup, sugar, soy sauce, vinegar, mustard, garlic, chili powder, and liquid smoke in food processor until thoroughly combined, 20 to 30 seconds, scraping down sides of workbowl as needed.
- Reserve half of glaze for serving and use other half to brush on chicken while grilling.
- Grill chicken until instant-read thermometer inserted into thickest part registers 155 degrees for breasts and 170 degrees for legs or thighs.
- Brush one side of chicken pieces with half of glaze reserved for grilling, then turn chicken glaze-side down and cook 2 minutes.
- Brush second side of chicken with remaining glaze reserved for grilling, then turn chicken and cook until browned and instant-read thermometer registers 160 degrees for breasts and 175 degrees for legs or thighs, 1 to 3 minutes longer.
- Let chicken rest 5 minutes.
- Serve, passing remaining glaze at table.
