Chef John's Barbecue Chicken
""When it comes to barbecued chicken, everyone wants that nice thick glaze of sauce attached to the skin, and the only way to do it, is brush it on as it cooks. Therein lies the problem. Because of the sugar content, it only takes a minute for a barbecue sauce to go from brick-red to solid black. I just 'mark' the chicken's vulnerable skin side, then cook it all the way through in a closed grill, brushing on the glaze as it cooks."..."
INGREDIENTS
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1 whole chicken, into halves
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1/4 cup rice vinegar
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2 tablespoons barbeque sauce
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2 cloves garlic, crushed
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1 tablespoon salt
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1 teaspoon ground black pepper
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1 teaspoon paprika
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1 teaspoon onion powder
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1/2 teaspoon cayenne pepper
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1/2 cup barbeque sauce, or as needed
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