World Recipes Barbecued Chicken

Pat chicken parts dry with paper towels and season generously with black pepper on both sides.

Heat a large grill or grill pan over medium-high heat and lightly oil the grates to prevent sticking.

Place chicken parts on the hot grill, skin-side down, and cook without moving for 6-8 minutes until lightly charred.

Flip the chicken and cook the other side for another 5-6 minutes until both sides have grill marks.

In a medium bowl, whisk together vinegar, Worcestershire sauce, brown sugar, hot pepper flakes, chili powder, and chicken stock until the sugar is fully dissolved.

Scatter the sliced onion over and around the chicken on the grill, then pour the sauce mixture evenly over all the chicken parts.

Reduce heat to medium-low, cover the grill, and simmer for 20-25 minutes, basting the chicken with sauce every 5 minutes.

Check that the thickest part of the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer; if not fully cooked, continue grilling for 3-5 more minutes.

Transfer chicken to a serving platter and spoon the pan sauce and caramelized onions over the top before serving hot.