BBQ Chicken
Ingredients
Rouses Memphis style barbecue rub
1 cup Rouses Memphis barbecue sauce
6 to 8 chicken legs (drumsticks and thighs), skin-on, bone-in (about 3½ to 4 pounds)
Directions
Build a fire in your grill, leaving one side free of coals. When the coals are covered with gray ash and the temperature is medium, you are ready to cook. (Pitmaster’s tip: grill is ready when can hold your hand 5 inches above the coals for 5 to 7 seconds.) For a gas grill, turn one of the burners down to low or off, lower the cover, and heat for 15 minutes.
Combine the barbecue sauce with 1/2 cup of water and stir to combine. Set aside.
Season the chicken pieces with the barbecue rub, ensuring the spice mixture covers them evenly.
Place the chicken on the grill directly over the coals and cook for about 15 minutes, turning once every 5 minutes and brushing with the watered-down barbecue sauce. When the chicken skin starts to crisp and darken, move the pieces to the cooler side of the grill. Let them cook for 15 to 20 minutes more, or until the meat is no longer red at the center.
Move the chicken back onto the hot side of the grill and baste with the sauce again, turning the meat a few times. Check the internal temperature: chicken breast meat should be 160-165°F, and thigh meat should reach 185-205°F.
Remove the chicken to a warmed platter and serve immediately.
