BBQ CHICKEN ON THE GRILL
Does it get any better than BBQ chicken cooked slowly on the grill and slathered with your favorite barbecue sauce? Here's the best recipe for grilling perfect BBQ chicken for summer gatherings and cookouts.
Provided by Elise Bauer
Categories Dinner BBQ Grill Barbecue Chicken Grill Grilled Chicken
Time 1h50m
Yield 6
Number Of Ingredients 4
Steps:
- Prepare the grill: Prepare one side of your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are few to no coals.
- Sear a final time, then remove from heat: If you want, you can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.
Nutrition Facts : Calories 766 kcal, Carbohydrate 19 g, Cholesterol 284 mg, Fiber 0 g, Protein 73 g, SaturatedFat 11 g, Sodium 795 mg, Sugar 16 g, Fat 42 g, ServingSize Serves 4-6, UnsaturatedFat 0 g
CHICKEN BBQ LIKE THE PROS
Make and share this Chicken BBQ like the pros recipe from Food.com.
Provided by eat to lose
Categories Chicken
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- whisk all ingredients but chicken.
- put chicken in container, pour mixture over chicken to cover.
- marinate overnight (the longer the better!).
- Cook on the grill over fairly high heat. This helps seal in the moisture. It takes about 30 minutes but will vary as situations differ.
NEXT LEVEL BBQ CHICKEN
Discover how to cook BBQ chicken like a pro. The meat falls off the bone, and the marinade has a lovely balance of sweet, salty and spicy flavours
Provided by Barney Desmazery
Categories Dinner, Supper
Time 1h30m
Number Of Ingredients 17
Steps:
- To prepare the meat, tip all the ingredients, except for the chicken and ketchup, into a blender or mini processor. Add a pinch of salt and blitz to a rough paste. Tip two-thirds of the paste into a large bowl with the chicken, and massage the marinade into the meat. Cover and leave for at least 1 hr at room temperature, or up to 48 hrs in the fridge.
- Meanwhile, make the barbecue sauce. Tip the remaining paste into a small saucepan and bring to a simmer. Cook for 5 mins until it thickens and becomes darker, then add the ketchup and cook for 5 mins until sticky. Tip into a container and set aside.
- Light the barbecue, ensuring the coals are piled up at one end and leaving only a couple of coals on the other side. Lay the chicken on the emptier side. If you're making the smoke mix, carefully scatter all of the ingredients directly onto the piled-up coals. Cover the barbecue (with the vents open) and cook the chicken for 20 mins. Remove the lid and turn the chicken, then cover again and cook for a further 20 mins.
- Remove the lid and move the chicken across the grill so it's above the piled-up coals, then baste with some of the barbecue sauce, keeping enough aside, in a separate container, to serve later. Cook for 10 mins, adding a few more coals if you need to and turning often, until nicely charred and cooked through - a digital thermometer inserted through the thickest part of the meat should read at least 65C.
- Put the lime halves on the grill, over the coals, cut-side down for 3-4 mins until charred. Serve the chicken with the lime for squeezing over and reserved barbecue sauce for dipping.
Nutrition Facts : Calories 528 calories, Fat 22 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 48 grams protein, Sodium 3.4 milligram of sodium
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- Drizzle the chicken breasts with extra virgin olive oil and rub over the breasts. Season generously with kosher salt and freshly ground black pepper.
- Place the chicken breasts on the hot grill. Cover and cook for 5-6 minutes or until they easily release from the grates. Flip the chicken and cook for 4-5 minutes longer. Baste the chicken breasts with BBQ sauce, flip and cook for 2 minutes on each side. Repeat on the other side. Cook until the breasts are firm to the touch and opaque all the way through, registering 160°F internal temp (the temp will rise to 165°F as the chicken rests).
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- Not All Cuts Are Created Equal. Different parts of the chicken cook at different times, making it harder to cook different pieces at once. A good tip to keep in mind is that bone-in chicken cooks slower than boneless and thicker cuts take longer than thin.
- Don’t Cook Cold Chicken. While it’s important to keep chicken in the fridge for marinating, don’t take it straight from the cold and slap it on the grill.
- Start With a Good Sear. Searing meat gives beautiful grill marks and adds that mouthwatering barbecue char to chicken. The key to a good sear is dry meat and a hot grill.
- Closed for Business. Resist the urge to open the lid over and over to check on your chicken. The barbecue retains heat when the lid is closed and helps cook chicken evenly.
- Marinate or Season Ahead. Chicken is like a sponge that absorbs whatever flavours you throw at it. Properly season with salt when the chicken is raw and give it time to absorb the seasoning.
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