Ingredients Jump to Instructions ↓

  1. 2 (3 1/2-pound) "baby" chickens

  2. Olive Oil

  3. Salt and fresh ground pepper or Classic BBQ Rub, recipe follows

  4. Favorite BBQ sauce or Sassy Brown Sugar and Bourbon Sauce, recipe follows

  5. 2 tablespoons smoky paprika

  6. 2 tablespoons kosher salt

  7. 3 tablespoons sugar

  8. 2 tablespoons brown sugar

  9. 1 tablespoon ground cumin

  10. 2 teaspoons chili powder

  11. 1 tablespoon freshly ground black pepper

  12. 1/2 teaspoon cayenne pepper

  13. 1 tablespoon onion powder

  14. 1 tablespoon garlic powder

  15. 1 tablespoon celery salt

  16. 1 teaspoon oregano , crushed

  17. 1 (28-ounce) can crushed tomatoes

  18. 1 cup firmly packed brown sugar

  19. 2 tablespoons molasses

  20. 1/2 cup bourbon

  21. 1/2 cup ketchup

  22. 1/4 cup American-style chile sauce

  23. 1/4 cup apple-cider vinegar

  24. 1/8 cup red wine vinegar

  25. 1/4 cup Worcestershire sauce

  26. 2 teaspoons Classic BBQ Rub, see recipe

  27. 1 tablespoon unsweetened cocoa

  28. Kosher salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Build charcoal fire or preheat gas grill . Using poultry shears or a chef's knife, split chicken down the breast bone to cut the chicken in 1/2. Brush lightly with olive oil on all surfaces and sprinkle with salt and pepper or Classic BBQ Rub. Set aside.

  2. Using a rib holder, place the 4 chicken halves vertically skin-side facing out in each of the 4 slots. The chicken in the holder will resemble slices of toast in an old-fashioned toast holder. Place the rib/chicken holder in the center of the cooking grate over indirect medium low heat (making sure no heat is directly under the chicken.) Grill for 1 hour, or until chicken registers 185 degrees F in the thickest part of the thigh. After 30 minutes, check the internal temperature with an instant-read thermometer. Brush liberally with barbecue sauce during the final 15 to 20 minutes only. If the chicken is sauced too early, it will burn on the outside before the interior meat is cooked through.

  3. Combine paprika , salt, sugar, brown sugar , cumin , chili powder , pepper, cayenne, onion powder, garlic powder, celery salt and oregano in bowl; mix well. For a smoother rub, puree ingredients in a spice grinder until well combined and all pieces are uniform (the rub will be very fine and tan in color). This step is important if adding to any homemade barbecue sauce.

  4. Note: Extra rub can be stored in an airtight container for up to six months.

  5. Yield: about 1 cup In a large saucepan on the stove, add tomatoes, sugar, molasses , bourbon, ketchup, chile sauce, vinegars, and Worcestershire sauce, stirring after each additional ingredient to combine. Add the classic spice rub and simmer until the flavors have blended and the sauce has thickened somewhat, about 30 minutes.

  6. Let the sauce cool for about 10 minutes or until it is warm but no longer "boiling" hot. Puree using an immersion or traditional blender . Taste and adjust seasonings with salt, about 1/2 teaspoon, and freshly ground pepper. Remember, the ribs will have plenty of spice rub on them, so don't over-season the sauce. Add the cocoa powder and mix well to combine. Let sit 5 minutes and stir again to make sure cocoa powder is well distributed. Let cool and pour into a clean glass jar for storing. The sauce can be made in advance and kept for 2 weeks in the refrigerator.

  7. Yield: 4 cups


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