Entree: United States – Kansas City, Missouri – Kansas City–style barbecue chicken

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 35 min

Total 1 hr 10 min

Ingredients

- 6 mixed bone-in chicken pieces (drumsticks, thighs, breasts), approx. 3.5 lb (1.6 kg) total
- 3 tbsp (45 g) packed brown sugar
- 1 tbsp (15 g) smoked paprika
- 1 tbsp (15 g) kosher salt
- 1 tsp (5 g) ground black pepper
- 1 tsp (3 g) garlic powder
- 1 tsp (3 g) onion powder
- 1/2 tsp (1.25 g) cayenne pepper (optional)
- 2 tbsp (30 ml) vegetable oil
- 1 1/2 cups (360 ml) ketchup
- 1/4 cup (85 g) molasses
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) yellow mustard
- 2 tbsp (30 ml) water
- 1 tsp (5 g) onion powder (for sauce)
- 1 tsp (5 g) garlic powder (for sauce)
- 2 tbsp (30 ml) neutral oil for grill maintenance
- 3 cups (300 g) shredded cabbage and carrot coleslaw mix (optional, for serving)
- 1 cup (240 ml) creamy coleslaw dressing (optional, for serving)
- 2 cups (480 g) baked beans (optional, for serving)

Instructions

1. Mix brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and cayenne in a bowl to make the dry rub.
2. Pat chicken pieces dry, rub with 2 tbsp oil, then coat evenly with the dry rub. Let rest 30–60 minutes at room temperature or refrigerate up to 4 hours (bring to room temp before grilling).
3. Combine ketchup, molasses, apple cider vinegar, Worcestershire, mustard, water, onion powder, and garlic powder in a saucepan; simmer over medium-low for 10–12 minutes, stirring, until thickened. Cool slightly; reserve 3/4 cup (180 ml) for basting and remaining for serving.
4. Preheat grill to medium (about 350–400°F / 175–200°C). Oil grates with neutral oil.
5. Place chicken skin-side down over direct heat to sear 4–6 minutes until nicely browned, then move to indirect heat. Cover and grill, turning every 8–10 minutes, until an instant-read thermometer reads 165°F (74°C) in the thickest part, about 30–40 minutes total depending on piece size.
6. In the final 10 minutes, begin basting chicken every 2–3 minutes with the reserved sauce to build up glossy caramelized layers; watch carefully to avoid burning.
7. Remove chicken and let rest 5 minutes. Serve with remaining sauce on the side and optional creamy coleslaw and baked beans.