BBQ Chicken on the Grill - Here's the best recipe for grilling perfect BBQ chicken
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BBQ Chicken on the Grill - Here's the best recipe for grilling perfect BBQ chicken
Along with hot dogs and hamburgers, grilled chicken is the ultimate when it comes to grilling.
The trick of a good grilled chicken barbecue
But chicken takes longer to cook than hot dogs or hamburgers, and it loves lower cooking temperatures, so it's easy to spoil it if it's undercooked, overcooked, or both. The trick to a good roast chicken?
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Patience.
How Long to Roast Chicken
Done correctly, it will take at least an hour and up to 2 hours. Remember that the barbecue is slow and low, the grill is hot and fast.
You can grill a chicken breast, but chicken thighs, legs, or wings are much better on the grill.
The key here is to moderate the heat, however you can.
Set the coals of the grill to the side for a cool spot, place the chicken on the top rack of the grill, farthest from the heat, or if you have a gas grill, simply turn the heat down.
Slow and steady makes the best roast chicken.
How to barbecue chicken
The following is more of a "how to" than a recipe.
We recommend using your favorite barbecue sauce; We have several homemade barbecue sauce recipes that go great with chicken.
Do you have a favorite barbecue chicken recipe? Or a tip you'd like to share? Please let us know in the comments.
Ingredients
- 4 pounds bone-in, skin-on chicken parts (legs, thighs, wings, breasts)
- Kosher salt
- Extra virgin olive oil or vegetable oil
- 1 cup barbecue sauce, store-bought or homemade
Method
Oil and salt the chicken pieces:
Coat the chicken pieces with olive oil and sprinkle salt on all sides.
Prepare the grill:
Prepare one side of the grill for high, direct heat.
If you use charcoal or wood, make sure there is a cool side of the grill where there is little to no charcoal.
Brown the chicken, then move it to the cool side of the grill:
Place chicken pieces skin side down on the hottest side of the grill to brown skin side well.
Grill uncovered for 5 to 10 minutes, depending on grill temperature (you don't want the chicken to burn).
After they are well browned on one side, flip the chicken pieces and move them to the cooler side of the grill.
If you are using a gas grill, keep the flame on one side of the grill and move the chicken pieces to the cooler side, not directly over the flame.
Reduce heat to low or medium low (between 250°F and 275°F, no higher than 300°F).
Cover grill and cook without stirring for 20 to 30 minutes.
Flip, spray and cook until done:
Flip the chicken pieces over and drizzle with your favorite barbecue sauce. Cover the grill again and cook for another 15 to 20 minutes.
Repeat, turning the chicken pieces, basting them with the sauce, covering and cooking for another 10 to 30 minutes.
The time will depend on the grill setting, the size of the chicken pieces, and how cold the chicken pieces are to begin with!
If you're grilling smaller pieces of chicken on a charcoal grill, you can do it much sooner.
The goal is to keep the grill temperature low enough for the chicken to cook "low and slow."
The chicken is done when the internal temperature of the chicken pieces is 160°F for the breasts and 170°F for the thighs when tested with a meat thermometer.
Or if you poke the point of a knife into the middle of the thickest piece and the juices run clear, the chicken is done.
If the chicken is not done, turn the pieces over and continue cooking over low heat.
Brown for the last time and remove from heat:
If you want, you can finish off with an ember on the hot part of the grill. To do this, place the pieces, skin side down, on the hot side of the grill.
Let them burn and darken a bit for a minute or two.
Serve:
Use a clean brush to paint the cooked chicken with more barbecue sauce and serve.
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