Sticky BBQ Chicken

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Step 1

Whisk paprika, brown sugar, chili powder, garlic powder and cayenne in a small bowl to combine. Makes about 1/2 Cup.

Step 2

Combine chicken, lemon zest and juice in a large bowl; toss to coat. Sprinkle with salt and 4 Tbsp Seasoning and toss again to evenly coat. Cover and let chill at least 2 hours and up to 12 hours.

Step 3

Heat 1 Tbsp oil in a medium saucepan over medium-high. Cook onion and garlic, stirring occasionally until tender, about 3 minutes. Add brown sugar; cook, stirring constantly, until sugar turns a shade darker, about 2 minutes. Add remaining 1 Tbsp Seasoning; cook, stirring, until fragrant, about 30 seconds. Add ketchup; cook, stirring until slightly darkened in color, about 2 minutes. Stir in vinegar, molasses, mustard, hot sauce, and Worcestershire sauce. Bring to a boil over high heat; cook, stirring, 2 minutes. Let cook 5 minutes. Transfer to a blender and puree until smooth. Set sauce aside.

Step 4

Prepare a grill for medium-high indirect heat. Lightly oil grate. Grill chicken over direct heat, turning every minute, until browned on all sides, about 5 minutes. Move chicken over to indirect heat, cover, positioning the vent over chicken if your grill has one, and grill, turning every 5 minutes or so, until an instant-read thermometer inserted in the thickest part registers 140-145, 18-25 minutes. Uncover grill and continue to grill, basting with reserved sauce and turning occasionally, until thermometer registers 165, about 10 minutes longer.