2 tbsp packed brown sugar, for rub
1 tbsp paprika
2 tsp chili powder
1/2 tsp garlic powder
1 1/2 tsp salt
1/2 tsp ground black pepper, for rub
2 chicken breasts, whole, bone-in, split in half, skinnless
4 chicken thighs, bone-in, skinless, trimmed
1 tbsp canola oil
1/2 Vidalia or sweet onion, medium, finely chopped
1 1/4 cups ketchup
2 tbsp packed brown sugar, for sauce
1 tsp chili powder
1 tsp ground cumin
3/4 tsp dry mustard
1/4 tsp ground ginger
1/4 tsp allspice
- Prepare the grill for medium (400ºF) indirect heat grilling.
- To make the rub, combine the sugar, paprika, chili powder, garlic powder, salt, and pepper in a bowl. Sprinkle the mixture evenly over both sides of the chicken. Place chicken on the grill away from the heat source flesh side down. Grill with the lid closed 30 minutes.
- Meanwhile, make the sauce. Heat the oil in a small saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, 3-4 minutes. Reduce the heat to medium-low and stir in the ketchup, sugar, chili powder, cumin, dry mustard, ginger, allspice, and cayenne pepper. Bring the mixture to a simmer and cook, stirring occasionally, until thickened, 10-12 minutes.
- After grilling for 30 minutes, brush the bone side of the chicken lightly with the sauce. Turn the chicken over and set directly over the heat source. Brush the flesh side of the chicken generously with the sauce. Close the lid and grill 5-10 minutes, until a thermometer inserted into the thickest portion of the breast registers 160ºF and the thighs register 175ºF. Remove from the grill and serve hot or room temperature with remaining sauce.