At The Lady & Sons, barbecued chicken and fried chicken are staples of our business—that’s what we’re known for. And barbecued chicken is the first thing on the list when we think about firing up the grill. It’s a classic. We add a squeeze of lime juice and some zest to bring out the smoky sweetness of the sauce. What you really want to taste is the fire—that’s our favorite flavor.

　　

Ingredients

serves 4

　　One 3 1/2-pound chicken, cut into 8 pieces

　　Salt and freshly ground black pepper to taste

　　2 cups bottled sauce or Easy BBQ Sauce (recipe follows)

　　3 tablespoons chopped scallions (white and light green parts)

　　1 1/2 teaspoons freshly grated lime zest

　　1 1/2 tablespoons freshly squeezed lime juice

　　Lime wedges, for serving

　　

Easy BBQ Sauce

3/4 cup ketchup

　　1/4 cup plus 2 tablespoons packed dark brown sugar

　　3 tablespoons white wine vinegar

　　2 tablespoons minced onion

　　2 tablespoons Dijon mustard

　　1/4 to 1 teaspoon Tabasco or other hot sauce to taste

　　1/4 teaspoon freshly ground black pepper

　　(makes 2 cups)

　　

Step 1

Prepare a medium-hot grill or preheat the broiler. If using the broiler, line a rimmed baking sheet with aluminum foil.

　　

Step 2

Season the chicken with salt and pepper. In a small bowl, combine the barbecue sauce with the scallions, lime zest, and lime juice. Reserve 1/2 cup of the sauce mixture for serving. Coat the chicken with half of the remaining sauce.

　　

Step 3

Place the chicken on the grill or, if broiling, place on the prepared baking sheet. Grill or broil, 4 inches from the heat, turning once, for 10 minutes per side. Baste with the remaining half of the sauce and grill or broil for 5 minutes more. Transfer to a serving platter, drizzle with the reserved 1/2 cup sauce, and serve with the lime wedges.

　　

Easy BBQ Sauce

Step 4

In a small bowl, whisk together the ketchup, brown sugar, vinegar, onion, mustard, Tabasco, and pepper. Cover and refrigerate for up to 1 week.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.