Grilled Chicken with Grilling Sauce

Old school Southern cookout chicken, back when the folks at the pit knew not to touch the sauce until the last ten minutes. The spread here leans on crunchy peanut butter whisked into melted butter with Worcestershire sauce and two lemons worth of juice. Sounds odd until it hits hot skin, where the sugars in the Worcestershire turn sticky and the peanut butter melts into a glaze with unexpected depth.

The rub is the classic House Seasoning, one cup salt to a quarter cup each of black pepper and garlic powder. You will have plenty left over for next weekend. Go heavy on the chicken, both sides.

Timing matters more than heat here. Halved birds need close to an hour over spread coals, turning often so the skin catches color without burning. The sauce only goes on the last ten to fifteen minutes. Brush it on sooner and the sugars scorch before the meat cooks through. Chicken is done when the leg jiggles loose at the joint and the juices run clear.

Chef Tips

• Store the extra House Seasoning in a jar with a tight lid. It keeps for months and works on pork, steak, potatoes, anything.
• Set up a two-zone fire with hotter coals on one side. If the chicken starts to char, shift it to the cooler side.
• Keep the sauce warm in the skillet at the edge of the grill so the butter stays fluid for easy brushing.
• The peanut butter can separate when reheated. Whisk hard and add a splash of warm water if it tightens up.

Variations

• Add a tablespoon of hot sauce or a pinch of cayenne to the sauce for Nashville-style heat.
• Swap the lemon for lime and add a splash of soy sauce for a satay lean.
• Skip the peanut butter for allergies and double the Worcestershire with a tablespoon of honey for gloss.