Barbecue Chicken - Kansas City Style

This tasty chicken dish is packed with rich barbecue flavors and healthy ingredients.  Our version includes a homemade sauce and dry rub that is lower in sodium and sugar than typical store bought varieties.  Chicken is low in fat and a great source of protein as well as B vitamins and selenium, which assist the body in energy processes, immunity as well as contributes healthful antioxidants.

Dry Rub
¼ cup paprika
2 T freshly ground black pepper
1 T brown sugar
2 teaspoon garlic powder
2 teaspoon chili powder
½ teaspoon celery salt

Combine all ingredients. Yield ¾ cup. Store in an airtight container for up to one month.

Barbecue Sauce
1 cup + 2 T no salt added ketchup
1 cup water
1/3 cup apple cider vinegar
¼ cup packed brown sugar
1 T onion powder
1 T chili powder
1 T freshly ground black pepper
1 ½ T molasses
¾ teaspoon round celery seed
½ teaspoon salt

Combine all ingredients in a large saucepan; Bring to a boil over medium heat. Reduce heat and simmer for 20 minutes or until desired consistency is reached.

Chicken
8 (10oz) bone-in chicken legs or thighs
¼ cup dry rub
cooking spray
1 ½ cups barbecue sauce

1) Loosen skin from chicken by inserting fingers, gently pushing between the skin and meat.
2) Rub the dry rub evenly under loosened skin; let stand at room temperature for 30 minutes.
3) Coat grill or baking dish with cooking spray.  Preheat grill or oven to 350 degrees.
4) Place chicken on grill or in oven.  Line baking dish or grill with foil and cover top with foil loosely.
5) Cook approximately 30 minutes or until thermometer reads 165 degrees.  Pull off and discard the skin.
6) While chicken is baking bring barbecue sauce to a simmer in a small saucepan.  Brush cooked chicken with sauce.  Serve remaining sauce on the side.

*If desired barbecue sauce can be spread over chicken before baking or grilling.