Barbecued Chicken Parts on a Gas Grill
Dry and stringy or scorched black yet raw at the bone, barbecued chicken parts can suffer a variety of ills. Could we figure out how to cook both legs and breasts evenly?
Keywords
- Main Courses
- Chicken
- Grilling & Barbecue
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Cooking tools:
- Grill
- Zipper-lock plastic bag
- Measuring cup
- Grill brush
- Paper towel
- Tongs
- Chef's knife
- Instant-read thermometer
- Pastry brush
- Serving platter
- Kitchen scale
- Refrigerator
- Mixing bowl
Ingredients
- 3/4 cup salt
- 1 1/2 cups sugar
- 8 bone-in, skin-on chicken thighs or 4 whole bone-in, skin-on chicken legs
- 4 split bone-in, skin-on chicken breasts, 10 to 12 ounces each
- Ground black pepper
- 1/2 cup barbecue sauce, plus extra for serving
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