Southern BBQ Chicken

Slow-grilling over indirect heat keeps this chicken moist and tender. Giving the drumsticks a long rub with seasonings makes them taste great. Always baste at the end of grilling to prevent the legs from burning.

Step: 1

Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.

Step: 2

Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.

Step: 3

Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.

Step: 4

Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.

Step: 5

Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.

Step: 6

Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Per Serving: 424 calories; protein 39g; carbohydrates 18.2g; fat 21.3g; cholesterol 127.9mg; sodium 1527.8mg.