Backyard BBQ Chicken
Backyard BBQ Chicken pairs a dry spice rub with a thick homemade sauce built on tomato paste, honey and cider vinegar. The rub leans on smoked paprika and cayenne, so the chicken tastes of smoke even over a plain grill. Reducing the sauce first concentrates it, which lets it cling and caramelize as you turn and brush. Resting the meat for 10 minutes at the end keeps it juicy.
Instructions
Stir together the cayenne, kosher salt, black pepper, lemon pepper, garlic powder, smoked paprika and dark brown sugar. Rub the mixture over all sides of the chicken.
Cover the chicken and refrigerate it for 1 hour so the seasoning can settle into the meat.
While the chicken chills, combine the tomato paste, honey and apple cider vinegar in a saucepan. Bring it to a boil, then lower the heat and simmer until the sauce has reduced by one third and looks noticeably thicker.
Set the chicken on a medium grill. Turn it often, and brush on the sauce each time you turn a piece.
Keep grilling until the thickest part of the chicken reaches an internal temperature of 165 °F (74 °C).
Move the chicken to a plate and let it rest for 10 minutes before serving.
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