For an easy, but tasty, chicken dinner Chef John shows us his recipe for barbeque chicken that helps you avoid the burned skin. With the raw chicken, cut some deep slashes that will allow the BBQ sauce and marinade to permeate the chicken. Also, make a gash on the wing to make the grilling easier. In a bowl, combine crushed garlic, one quarter cup of rice vinegar, and a couple tablespoons of BBQ sauce. Dip the chicken into this marinade. Let the chicken sit in the marinade for an hour. After the hour, pat the chicken dry and dust it with a BBQ dry rub. Place the chicken on a hot grill. After three or four minutes, flip the chicken and cook it on that side for the rest of the length of the cooking time, which allows you to keep brushing BBQ sauce on the side facing upward avoiding black grill marks on the presentation side of your chicken.
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