Print This Recipe Written by Chacha on Jul 6th, 2012 in Barbecue, Grilled, Poultry, Recipe | No Comments

Servings: 6


  • 1 (3 1/2-pound) chicken, cut into 8 pieces
  • Kosher salt
  • Freshly ground black pepper
  • 3 small lemons, halved, for serving
  • BBQ Sauce, recipe follows
  • Vegetable oil, to oil grill

Special Equipment

  • Spray bottle, to mist fire with water if needed


Season the chicken well with salt and pepper. Allow chicken to sit at room temperature for at least 30 minutes before grilling.

Meanwhile, preheat a gas grill or prepare a charcoal grill for medium-high heat.

Spread the coals out in one dense layer. Position cooking grate over coals, cover grill, and let grate heat up, about 2 minutes. Scrape grate clean with grill brush. Place the lemon halves on the cool side of the grill, cut side down. Place chicken over coals and grill 8 to 10 minutes for charcoal grill or 10 to 14 minutes for gas grill. (Note: If constant flare-ups occur, slide chicken to cooler side of grill and mist fire with water from spray bottle.)

Turn chicken and grill for 8 to 14 more minutes. Baste the chicken with BBQ sauce and grill for 5 minutes. Turn chicken and baste again with BBQ sauce. Cook for 5 more minutes, or until the breasts reach an internal temperature of 165° F on an instant-read thermometer. (Note: To test the breasts, insert the thermometer sideways to be sure you’re actually testing the middle of the breasts.)

Transfer the chicken to a serving platter, drizzle with the reserved sauce. Serve with the lemon halves on the side.

For the BBQ Sauce:

  • 3/4 cup ketchup
  • 1/3 cup packed dark brown sugar
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons grated yellow onion
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon hot sauce (preferably Tabasco)
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons finely chopped scallions (white and green parts)
  • 2 teaspoons freshly grated lemon zest
  • 2 teaspoons freshly squeezed lemon juice

In a medium bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, hot sauce, and black pepper. Stir in the scallions, lemon zest, and lemon juice until well combined. Reserve 1 cup for serving chicken.

Cook’s Note: You can use the broiler to cook chicken. If using the broiler, line a rimmed baking sheet with aluminum foil. Put the chicken on the prepared baking sheet and broil 4 inches from the heat following grilling instructions above.


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