Spring BBQ Chicken

Today was the first really warm day of spring. We celebrated it the best way two Texans knew how; a barbeque! With a few good friends & lots of cold beer on hand, we grilled up a chicken & paired it with traditional BBQ fare: sweet & creamy coleslaw, 50's Americana marshmallow & pistachio salad, & tangy potato salad. We may be Californians now, but we've still got the BBQ knack.

BBQ Chicken

1 3 lb. chicken

2 tbsp. seasoning rub (my favorite is Cavender's)

2 c. favorite bbq sauce (I prefer Stubb's)

or

2 (8-ounce) cans tomato sauce

1 1/3 cup cider vinegar

1/2 cup brown sugar

4 tablespoons peanut oil

2 tablespoons prepared mustard

2 teaspoons chili powder

2 teaspoons salt

1/2 teaspoons black pepper

1 teaspoon cinnamon

2 teaspoons (or more) hot sauce

For the sauce:

In a saucepan mix all ingredients for sauce. Cook over medium heat, stirring occasionally, until thickened, about 10 minutes.

For the chicken:

Begin by breaking down the chicken. Remove the back bone, ribs & giblets. Use a sharp serrated knife & watch your fingers! (Reserve these for homemade chicken stock!) Rub both sides of the chicken in seasoning & brush in bbq sauce.

Grill the chicken on both sides until the skin is crisp & is cooked through. Let rest for 10 minutes or so then break down the chicken in to legs, thighs, breasts, & wings. Serve with more bbq sauce on the side & your favorite bbq sides (potato salad, cole slaw, and what not).