Not trying to overide Rob's recipe, but equal amounts of cola and ketchup makes a great bbq sauce.

I grill my chicken entirely on the grill. I keep the heat very low ( most important) and lay a large piece of heavy foil over ¾ of the rack, turning the ends under on each end to keep it secure. I coat the foil heavily with olive oil and place the seasoned chicken pieces skin side down for half an hour or so ; then flip them over for another half hour or so, checking the internal temperature. B-B-Q sauce the last 10 minutes.

P.S I like Sweet Bay Ray's sauce

I also cook mine in the grill, similar to the way Elizabeth cooks hers. And I usually make my own sauce, a big batch at a time. If I don’t have any on hand or time to make it, I also use Sweet Baby Ray’s.

Ketchup and grape jelly make an interesting sauce also. Sounds weird, I know.

Rob..... thanks for the recipe. My husbands a nut for chicken and I'm a BBQ lover. I'll try it, 30 minutes in the oven @ 350...then grill it w/ sauce. Cool!

I have a hard time cooking chicken on the grill because I want to keep the skin on, which makes the flames reach higher and higher, fighting it all the while. This is what works for me, and truly, Sue's is what gave me the idea. Half and half. Maybe you can just cook it like Elizabeth and Outside cook theirs? I'm just terrible at it ;)

I can't barbecue for the life of me, and really don't enjoy it. I like baking/roasting in the oven. I'll put the sauce on and crank up the heat or under the broiler for a few minutes. I have 2 bbq sauces that I make, this might now be a third except that I don't like liquid smoke nor do I buy whiskey LOL

Rob....baking is easier and less mess.....that's better for me ! Grilling with foil is a lot to watch over and clean up. I too want to leave the skin on. It looks DELICIOUS! (it's supposed to rain & snow the next 3 days...the less time I spend outdoors is better too.....we have a covered deck...but it's freezing COLD out there)

jasdip, I just buy one of those "airline" sized and it lasts forever. I don't think leaving out liquid smoke would make it unpalatable. It's a really good sauce.

I don't use liquid smoke out of sheer paranoia. I read this quite a while ago so will link it but not sure whether it really says anything that anybody would be surprised of. Apparently Scotch whiskey imparts a smoky flavor which is a good substitute for liquid smoke without the carcinogens. I just avoid the whole thing by not using either alcohol or liquid smoke. I do all of my "grilling" in the oven. With the fans on high.

https://www.hopkinsmedicine.org/news/media/releases/cancer_biologists_find_dna_damaging_toxins_in_common_plant_based_foods

Ribs and chicken are two of my favorite things to BBQ/grill. Whether with charcoal or gas, both need a fair amount of time to cook using indirect heat, maybe 50-70% of the total cooking time. If with charcoal, you need a BBQ with a lid. Put the coals on one side only and use the other side for indirect heat. With a gas grill, same thing, heat it up and then turn off one section of burner.

You can "sear" the outside of the meat at the beginning or the end or a little of both (needed for BBQ sauce), it's the same. Then move the meat to the indirect section. I use soaked wood chips to add to the flavor.

Add sauce only at the end and then give it a quick hit to the direct side. The sugar most have will burn quickly. Use a thermometer with chicken to make sure it hits 160 degrees.

To avoid sticking, clean the grill first with a wire brush after it's very hot. Oil it just before putting the meat on, using a paper towel dipped in vegetable oil that you hold with tongs. Some fish can stick when doing this but usually nothing else will.

Another approach instead of oiling the grate is to lightly brush the raw chicken with mayonnaise. Doing so adds no flavor but its water/oil emulsion will prevent sticking. Same thing usually works with a skillet, like a cast iron one, to avoid using too much oil.

(PS - I like liquid smoke in some sauces. It's not needed if you're using bottled sauce or a sauce of your own concoction using bottled sauce as a base)