Barbecue Chicken and Grilled Corn on the Cob (Of Course)
- 2 tablespoons vegetable oil
- ¼ cup tomato paste
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- ½ cup apple cider vinegar
- ½ cup fresh orange juice
- ⅓ cup light brown sugar
- ⅓ cup mild-flavored (light) molasses
- 2 tablespoons Worcestershire sauce
- 2 teaspoons mustard powder
- Kosher salt
- 1 3½–4-pound chicken, cut into 10 pieces (breasts halved)
- 2 tablespoons 4-3-2-1 Spice Rub
Heat oil in a medium saucepan over medium heat. Add tomato paste and cook, stirring often, until paste turns brick-red, about 2 minutes. Add garlic powder, onion powder, paprika, cayenne, and black pepper. Cook, stirring, until fragrant, about 1 minute. Add vinegar, orange juice, brown sugar, molasses, Worcestershire sauce, mustard powder, and 3 cups water. Cook, stirring occasionally and scraping up any browned bits, until reduced by half, 50–60 minutes; season with salt.
Prepare grill for medium heat. Season chicken with 4-3-2-1 Spice Rub. Grill, turning occasionally, until lightly charred, 15–20 minutes. Continue grilling, turning and basting with barbecue sauce often, until chicken is cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 8–10 minutes longer.
Do Ahead: Barbecue sauce can be chilled 1 week ahead.
Recipe by Alison Roman
Photograph by Peden + Munk
Whole Corn On The Grill
How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.
- 4 ears of corn, in husk
- Charred Spring Onion and Sesame-Chile Butter
Prepare a grill for medium heat. Grill corn, rotating occasionally, until husks are blackened (some will flake and fall off) and kernels are tender with some browned and charred spots, 25–35 minutes.
Let corn cool slightly, then shuck. Serve with Charred Spring Onion and Sesame-Chile Butter.
Recipe by Andrew Knowlton