Chef John's Grilled BBQ Chicken

Ingredients List

• 1 whole chicken, cut into halves

• ¼ cup rice vinegar

• 2 tablespoons barbecue sauce

• 2 cloves garlic, crushed

• 1 tablespoon salt

• 1 teaspoon ground black pepper

• 1 teaspoon paprika

• 1 teaspoon onion powder

• ½ teaspoon cayenne pepper

• ½ cup barbecue sauce, or as needed

Cooking Instructions

Make shallow 1/2-inch slashes on the skin side of each chicken piece: two on each breast, two on each thigh, and one on each leg. Remove the tips of the wings.

In a large bowl, whisk together vinegar, 2 tablespoons of barbecue sauce, and garlic. Add the chicken and toss to coat. Arrange the chicken with the cut sides facing down in the bowl, cover with plastic wrap, and refrigerate for 1 hour.

Take the chicken out of the bowl and pat it dry with paper towels, discarding any leftover marinade. Arrange the chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper.

Grill the chicken, skin-side down, on the preheated grill for 3 to 4 minutes, or until grill marks form. Flip the chicken, close the grill lid, and cook, basting with the remaining barbecue sauce every 6 minutes, until the chicken is cooked through and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read at least 165°F (74°C).

Nutritional Information (per serving)