Jennifer Causey
Hands-On Time
25 Mins
Total Time
1 Hour 20 Mins

We love the pairing of sweet and smoky barbecued chicken against cool, crisp cucumber and tomato salad. Plus, there’s no need to hover over the grill as the chicken cooks. Our brilliant technique (cooking the meat over indirect heat) means you can walk away for 45 minutes, giving you time to whip up the salad or play outdoors with the kids. When you return, you’ll have a perfectly-cooked bird with gorgeous grill marks. We like finishing the dish with fresh summer herbs like mint, basil, or chives. If possible, buy local tomatoes. You’ll be rewarded with rich, complex flavor that barely needs dressing.

How to Make It

Step 1

Prepare a grill for indirect medium-
high heat. Combine brown sugar, paprika, 1 teaspoon salt, and
 ½ teaspoon pepper. Brush chicken
 with 1 tablespoon oil; season with brown sugar mixture.

Step 2

Place chicken, skin side down, over direct heat. Grill until lightly charred,
 5 to 10 minutes. Flip and transfer
 to indirect heat. Cover and cook until
 a thermometer inserted in thickest part registers 165°F, 35 to 40 minutes.

Step 3

Meanwhile, toss tomatoes with
 cucumber, lemon juice, and remaining
 1 tablespoon oil, 1 teaspoon salt,
 and ½ teaspoon pepper. Top with
 basil and serve with chicken.

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