Chef Chris grills these legs, thighs, or hindquarters to sweet, spicy, sticky perfection!
He maintains that the secret lies in baking the chicken first, so you can grill it over very high heat, just long enough to caramelize the sugars in the sauce, without drying out (or under-cooking) the meat beneath.
First rub chicken with our “Burnin’ Love Rub” (see recipe below) and let sit in the fridge 2-3 hours. Bake in a single layer on a foiled lined baking sheet at 350 degrees for about 50 minutes, or until the internal temp reached 165F.
Finish on a preheated very hot grill, over direct heat. Sear both sides of the chicken first, then dip* with the sauce, turn, cook for about 5 to 10 minutes total, brushing with sauce and turning several times, until chicken is done.
For the best application of sauce, dip each piece of chicken into a bowl of sauce, instead of brushing. For thicker sauce, repeat 2-3 times while on the grill.
Allow the chicken to rest, and the sauce to set, about 10 minutes, uncovered.
Perk’s “Burnin’ Love” Rub
(Shh…it’s a secret!)
¼ C fine sea salt
¼ C light brown sugar
2 Tbs garlic powder
2 Tbs onion powder
2 Tbs smoked paprika
2 Tbs coarse black pepper
2 Tbs hickory salt (or seasoned salt)
This is enough for 5-8lbs of chicken.
Sweet Chili BBQ Sauce
2 cup Sweet Baby Rays Brown Sugar or Hot & Sweet BBQ sauce
1 cup Thai sweet chili sauce (I like “Mae Ploy” brand)
1/2 cup apple cider vinegar
1/2 stick sweet cream butter
Combine all, simmer and allow to cool.