Grilled BBQ Chicken & Sauce (Print Version)

# Ingredients:

→ Chicken

01 - 8-10 skinless chicken drumsticks (approx. 3 pounds)
02 - 1 tablespoon olive oil

→ Spice Mix

03 - 2 teaspoons smoked paprika
04 - 1 1/2 teaspoons salt
05 - 1 tsp chili powder
06 - 1 tsp onion powder
07 - 1 tsp garlic powder
08 - 1 tsp brown sugar
09 - 1/2 tsp chipotle chili powder
10 - 1/2 tsp dried thyme
11 - 1/2 tsp pepper

→ Barbecue Sauce

12 - 1 cup ketchup
13 - 1/4 cup molasses
14 - 1/4 cup packed brown sugar
15 - 2 tablespoons seedless blackberry preserves
16 - 2 1/2 tablespoons apple cider vinegar
17 - 1 1/2 teaspoons reserved Spice Rub (from above)

# Instructions:

01 - Whisk together all of the Spice Mix ingredients. Remove 1 1/2 teaspoons to a saucepan to use later in your Barbecue Sauce.
02 - Drizzle chicken with 1 tablespoon olive oil and rub it all over the chicken. Sprinkle the chicken with half of the Spice Mix and rub into chicken. Flip chicken over and sprinkle with remaining spice mix (it will seem like a lot but use it all). Rub spice mix into chicken.
03 - Let chicken sit 30 minutes at room temperature OR you can cover and refrigerate up to overnight and cook later. (If you refrigerate chicken and grill later, let chicken sit at room temperature for 30 minutes prior to grilling for more even cooking.)
04 - Meanwhile, add all of the Barbecue Sauce ingredients to the saucepan with the reserved 1 1/2 teaspoons spice mix. Whisk together and simmer for 5-10 minutes for the flavors to meld.
05 - Grease grill and preheat grill to high heat. Once hot, add chicken and sear, uncovered, for 5 minutes, flip chicken over and sear an additional 5 minutes.
06 - Cover, and turn heat down to low so the temperature stays around 325 degrees F when the lid is closed. Cook 5 minutes with the lid closed, flip and cook an additional 5 minutes with the lid closed.
07 - Baste chicken with barbecue sauce and cook 1 minute, flip and cook an additional minute. Using an instant read thermometer, check temperature of chicken at the thickest part without touching the bone. Chicken is done when it registers 165-180º F on an instant read thermometer.
08 - If chicken isn't done, continue to grill (covered) and flip chicken and baste with barbecue sauce every 3 minutes until it reaches temperature.
09 - Remove chicken to a serving platter brush with barbecue sauce. Let rest 5 minutes before serving. Serve with additional barbecue sauce.
10 - Line a baking sheet with foil (for easy cleanup) and top with a baking/cooling rack if you have one. Lightly spray rack with nonstick cooking spray. Line drumsticks on the baking rack without touching. Let chicken set at room temperature for 30-60 minutes. Meanwhile, preheat oven to 425 F degrees. Bake chicken at 425 F degrees for 30-35 minutes or until cooked through. Remove chicken to a serving platter brush with barbecue sauce. Let rest 5 minutes before serving. Serve with additional barbecue sauce.

# Notes:

01 - Remove skin from drumsticks to prevent soggy skin when coated with barbecue sauce and to reduce flare-ups.
02 - Use all the seasonings in the spice mix - it might seem like a lot but it's the perfect amount.
03 - Let chicken rest with the seasonings for 30 minutes on the counter or up to 24 hours in the refrigerator.
04 - If chicken has been refrigerated, let it sit on the counter for 30 minutes before cooking for more even cooking.
05 - Cook to 165°F for light meat or 180°F for dark meat for more tender, fall-off-the-bone results.

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