Ah, barbecue chicken—what’s not to love? The sizzle of the grill, the waft of smoky, tangy sauce drifting through the summer air, it all reminds me of last year’s neighborhood cookout where we laughed too loud and stayed too late. This recipe promises not just tenderness but an explosion of flavor that could make even a rainy day feel like a sunny afternoon.
Steps
- Prepare Chicken: Coat the chicken pieces with olive oil and generously sprinkle salt on all sides. This will help season the chicken and prevent it from sticking to the grill.
- Set Up Grill: Prepare your grill with one side set for high, direct heat while leaving a cooler area with few or no coals. This allows for controlled cooking temperatures and prevents burning.
- Initial Sear: Place the chicken, skin side down, on the hottest section of the grill to sear. Grill uncovered for about 5 to 10 minutes until the skin is well-seared, then flip the chicken and move it to the cooler side.
- Cook Slowly: With the grill covered, cook the chicken undisturbed for 20 to 30 minutes on the cooler side. If using a gas grill, keep the flame on one side and adjust the temperature to low or medium-low.
- Baste and Continue Cooking: Flip the chicken and baste with barbecue sauce, then cover and cook for an additional 15 to 20 minutes. Repeat this process until the chicken reaches the desired internal temperature.
- Check Doneness: Use a meat thermometer to ensure the chicken is cooked to 160°F for breasts and 170°F for thighs. Alternatively, check that the juices run clear when pierced with a knife.
- Final Sear: Optionally, move the chicken back to the hot side of the grill for a final sear, skin side down, to slightly blacken the surface.
- Serve: Apply more barbecue sauce with a clean brush before serving to enhance flavor. Enjoy your perfectly cooked BBQ chicken.
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, either store-bought or homemade
Nutritional Values
Total Calories: 2480 | Total Fat: 132g | Saturated Fat: 36g | Cholesterol: 888mg | Sodium: 2992mg | Total Carbohydrates: 76g | Dietary Fiber: 0g | Total Sugars: 64g | Total Protein: 228g | Vitamin C: 4mg | Calcium: 184mg | Iron: 16mg | Potassium: 2364mg
FAQ
- How long should I grill BBQ chicken?
- Grilling BBQ chicken properly can take between 1 to 2 hours. The goal is to cook it slowly and at a low temperature, which allows the meat to become tender and prevents it from charring or drying out.
- What are the best cuts of chicken for BBQ?
- Chicken legs and thighs are ideal for barbecuing because they retain moisture better during the slow cooking process compared to breasts, which can dry out more easily. If you do choose to grill breasts, keep them on the cooler part of the grill.
- Can I use any barbecue sauce for grilled chicken?
- Yes, you can use any barbecue sauce you prefer, whether it’s store-bought or homemade. The sauce adds flavor and helps keep the chicken moist during grilling.
- What temperature should the chicken reach to be considered done?
- The internal temperature should be 160°F for chicken breasts and 170°F for thighs. You can check this with a meat thermometer. Alternatively, if the juices run clear when you cut into the thickest part, the chicken is done.
- Do I need to keep the skin on while barbecuing chicken?
- It is recommended to leave the skin on while barbecuing. The skin helps protect the chicken from drying out during the grilling process, even if you don’t plan on eating it.
Tips
- Maintain a Low Heat: Grilling chicken requires patience and keeping the heat low to ensure it cooks evenly without burning. If using a charcoal grill, arrange the coals to create a cool zone, or if using a gas grill, keep the heat on low or medium-low.
- Choose the Right Cuts: Opt for chicken thighs and legs as they fare better with the long, slow cooking process of barbecuing compared to breasts, which can dry out easily.
- Baste with Sauce: Turn and baste the chicken pieces with your favorite barbecue sauce multiple times during cooking. This not only enhances the flavor but also keeps the chicken moist.
- Check Internal Temperature: Use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 160°F for breasts and 170°F for thighs to guarantee they are safely cooked.
Equipment
- Grill (Charcoal or Gas) – If you don’t already have a grill, you’ll need one to cook the chicken.
- Meat Thermometer – To ensure the chicken is cooked to the correct internal temperature.
- Basting Brush – For applying barbecue sauce to the chicken during grilling.
- Grill Tongs – For turning the chicken pieces on the grill.
- Charcoal Chimney Starter (if using a charcoal grill) – To help light the charcoal efficiently.
