Chef John's Barbecue Chicken

Recipe View Prepare the Chicken: Make 1/2-inch deep slashes in the skin-side of each chicken half. Place two cuts in each breast, two in each thigh, and one in each leg. Remove wing tips. (Prep time: 10 minutes)

Recipe View Marinate the Chicken: Whisk rice vinegar, 2 tablespoons of barbecue sauce, and crushed garlic together in a large bowl. Add the chicken, ensuring each piece is well-coated. Arrange chicken halves with the cut sides down in the bowl. Cover with plastic wrap and refrigerate for at least 1 hour, or up to 4 hours for enhanced flavor. (Marinating time: 1-4 hours)

Recipe View Prepare the Grill: Preheat an outdoor grill for medium-high heat and lightly oil the grate to prevent sticking. (Prep time: 5 minutes)

Recipe View Season the Chicken: Remove chicken from the marinade and pat dry with paper towels; discard any remaining marinade. Place chicken halves, skin-side up, on a plate and generously season with salt, pepper, paprika, onion powder, and cayenne pepper. (Prep time: 5 minutes)

Recipe View Sear the Chicken: Place chicken, skin-side down, on the preheated grill. Cook until defined grill marks appear, approximately 3 to 4 minutes. (Cook time: 3-4 minutes)

Recipe View Grill and Glaze: Turn chicken over, close the grill lid, and cook. Baste with the remaining barbecue sauce every 6 minutes, ensuring a thick, even glaze develops. Continue cooking until the chicken is no longer pink at the bone and the juices run clear, about 35 minutes. (Cook time: 35 minutes)

Recipe View Check for Doneness: Use an instant-read thermometer inserted into the thickest part of the thigh, near the bone, to ensure it reads 165 degrees F (74 degrees C).

Recipe View Rest and Serve: Remove the chicken from the grill and let it rest for 5-10 minutes before serving to allow the juices to redistribute, resulting in a more tender and flavorful chicken. (Rest time: 5-10 minutes)