Classic Sauced BBQ Chicken Halves with Grilled Corn and Creamy Coleslaw

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Classic Sauced BBQ Chicken Halves

1. Pat the 4 chicken halves thoroughly dry with paper towels. 2 min
2. In a small bowl, combine 2 teaspoons kosher salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, and ½ teaspoon onion powder. 3 min
3. Brush each chicken half all over with 2 tablespoons neutral oil, then coat evenly with the spice rub on all sides. 4 min
4. Preheat a gas or charcoal grill to medium heat (about 375°F), setting up a two-zone fire with direct and indirect heat. 10 min
5. Timing-sensitive step. Place the chicken halves skin-side down over direct heat and grill 5 minutes until the skin is lightly charred, then flip and grill 5 minutes on the bone side. 10 min
6. Move the chicken to indirect heat, close the lid, and cook 25–30 minutes until an instant-read thermometer inserted in the thickest part reads 155°F. 28 min
7. Timing-sensitive step. Brush the chicken generously with 1 cup of BBQ sauce, flip, and brush the other side; cook over indirect heat 5 more minutes until the glaze is set and the internal temperature reaches 165°F. 5 min
8. Transfer the chicken to a cutting board and rest 5 minutes, then serve with the remaining ½ cup BBQ sauce on the side. 5 min

Grilled Corn on the Cobside

1. Husk the 4 ears of corn and rub each one with ½ tablespoon softened unsalted butter, then season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. 4 min
2. Timing-sensitive step. Place the corn directly over the medium-heat grill grates and cook, turning every 3–4 minutes, for 12–15 minutes total until kernels are tender and charred in spots. 14 min
3. Transfer the corn to a platter and serve immediately.

Creamy Coleslawside

1. Thinly shred 4 cups green cabbage and 1 cup red cabbage, then peel and grate the 2 large carrots; add everything to a large bowl. 10 min
2. In a separate small bowl, whisk together ½ cup mayonnaise, 2 tablespoons apple cider vinegar, 1 tablespoon granulated sugar, 1 teaspoon Dijon mustard, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until smooth. 4 min
3. Pour the dressing over the slaw and toss thoroughly to coat every strand. 2 min
4. Cover and refrigerate the coleslaw for at least 20 minutes before serving to allow the flavors to meld and the cabbage to soften slightly. 20 min