|1||PERDUE® HARVESTLAND® Whole Chicken with Giblets|
|2||tbsp. vegetable oil|
|1/2||cup finely chopped onion|
|2||cloves garlic, finely chopped|
|1 1/2||cups ketchup|
|2||tbsp. brown sugar|
|2||tbsp. apple cider vinegar|
|2||tbsp. spicy brown mustard|
|2||tbsp. Worcestershire sauce|
|1/8||tsp. black pepper|
When the chicken is almost cooked, liberally brush the pieces with the bbq sauce. The chicken is almost done when it reaches about 120°F on a meat thermometer. Turn the grill down to medium and continue cooking for another 30 minutes, brushing with bbq sauce every 5 to 10 minutes until chicken is done. Chicken is done when it feels firm to the touch and a meat thermometer inserted in the center reaches 170°F. The bbq sauce should be thick and caramelized. Bbq sauce has a lot of sugar so it can burn easily. Brushing the bbq sauce on the chicken when it’s almost fully cooked, keeps the sauce from burning before the chicken gets cooked through.
Cut up your whole chicken into 8 pieces.
Heat a lightly greased grill or grill pan to medium high heat. Brush chicken with vegetable oil and grill, skin side down, for 5 to 10 minutes. Flip the chicken over, close the lid, and turn the grill down to medium. Continue cooking until chicken is almost cooked through, about 20 minutes more.
Remove the chicken from the grill and let rest for 5 to 10 minutes before serving. While the bbq chicken rests, heat the remaining bbq sauce to a boil. Reduce the heat and simmer for 1 to 2 minutes. Serve the chicken with the extra bbq sauce on the side.
In a small saucepan, heat 1 tablespoon of vegetable oil over medium low heat. Add the onion and cook for 2 to 3 minutes. Add the garlic and cook for another 1 minute. Add the ketchup, molasses, brown sugar, cider vinegar, mustard, Worcestershire sauce, salt and pepper. Bring to a boil, reduce the heat, and simmer for 10 to 15 minutes. Remove from heat.