Prep time: 30 minutes
Total time: about 1 hour (including grilling)
Serves: 8
1 1/2 cups ketchup
2 Tbsp cider vinegar
2 Tbsp brown sugar
2 Tbsp molasses
1 tsp chili powder
1 tsp mustard powder
1 1/2 tsp smoked paprika
1 tsp ground cumin
1/2 tsp ground allspice
1/4 tsp cayenne powder (or to taste)
4 lb bone-in chicken thighs and drumsticks
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Combine all ingredients except the chicken in a large bowl and mix thoroughly. Set aside about 1/4 cup of the mixture. Toss the chicken with the remaining sauce.
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Grill the chicken over indirect heat for 15 minutes with the lid closed. Turn, brush with the reserved sauce, and grill until it reaches an internal temperature of at least 165°F, another 16 to 18 minutes. (Check your grill-safety IQ on page 42!)
Picky-eater pleaser: Buy a few skinless chicken tenders to grill with the rest of the meat. Serve with some of the reserved sauce on the side for dunking, if desired.
