Rating: 4 stars
14 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 0
  • 14 Ratings
Chris Morocco

Gallery

Credit: Greg Dupree

Recipe Summary

hands-on:
30 mins
total:
45 mins
Yield:
Serves 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat grill to medium-high, set up for indirect heat. Once it is hot, clean the grill grate with a wire brush. Just before grilling, oil the grill grate.

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  • Season the chicken with 1 teaspoon each salt and pepper. Grill over indirect heat, covered and turning occasionally, until an instant-read thermometer inserted in the thickest part (avoiding the bone) registers 165° F, 30 to 40 minutes.

  • Move the chicken over direct heat. Cook, basting with the sauce and turning often, until deeply browned and crispy, 3 to 5 minutes. (Move off direct heat if the chicken begins to burn on the edges.)

Nutrition Facts

305 calories; fat 13g; saturated fat 4g; cholesterol 109mg; sodium 631mg; protein 35g; carbohydrates 10g; sugars 7g; iron 2mg; calcium 20mg.
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