How to BBQ Chicken

Crisp, smoky and juicy, barbecued chicken is the perfect choice for a summer afternoon cookout. To get the perfect outcome, learning the proper technique is essential. Chicken is a very lean meat, which makes it a choice for those watching their diet, but its lack of fat means that it can sometimes become too dry when exposed to the intense heat of the grill pit. This method combines the low-and-slow method with a last minute flash of high heat for a delightfully crispy, caramelized exterior. Read on for steps on how to create tender and delicious barbecued chicken that will make any grilling party a smashing success.

Ingredients

Chicken
Kosher salt
Water
Barbecue sauce or homemade alternative

Part 1

Part 1 of 3:

Preparing the Chicken

1
If using a whole chicken, cut it up into pieces. Cut off any excess fat and discard the gizzard, liver, etc.
2
Make a brine. In a large pot, dissolve 1/4 of a cup of kosher salt in about one quart of hot water. Flavorings like peppercorns, lemon peel, honey, rosemary or other spices can also be added. Adding a little sugar to the brine helps the outside of the chicken to caramelize.

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3
Allow the brine to cool, then submerge the chicken in it for at least eight hours or overnight.
- Remove chicken from brine and pat with paper towels
- If possible, allow pieces to dry on racks for a couple of hours. This produces the crispiest skin possible.
4
Rub the chicken with barbecue sauce. A mixture of vinegar, ketchup, brown sugar, mustard, Worcestershire sauce and molasses is a great alternative to a commercially-prepared sauce.

Part 2

Part 2 of 3:

Building the Fire

1
Stack coals in a pyramid shape in the grill pit, squirting with lighter fluid with every couple of layers. Allow fluid to soak in for 15 minutes, then toss in lit matches at every corner of the pyramid.
2
Let coals burn for at least 20 minutes, until they are red and glowing instead of actively flaming.
3
Using a grill scraper, bank the glowing coals to one side of the pit. You want a minimal amount of heat on one side and a fierce blaze on the other.

Part 3

Part 3 of 3:

Grilling it Up

1
Place sauced chicken on the cool side of the grill, away from the glowing coals. Cover grill and allow to cook for 25-35 minutes, until chicken is golden-brown and 150 F at the bone. ^{[1]
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2
Rotate and re-sauce the chicken at least once during the cooking process in order to ensure everything cooks evenly.
3
After chicken has been mostly cooked on the interior, brush pieces again with barbecue sauce. In small batches, move chicken over the coals on the other side of the grill.
4
Cook chicken over hot coals, skin-side down, until sauce becomes syrupy and skin is very crisp. Remove quickly, after about three to five minutes. ^{[1]
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- If the skin becomes black and charred before the meat is done, the coals are too high. Use the grill scraper to distribute coals underneath the rack more evenly.
- If the skin is flabby and the meat isn't cooking through, the coals are too low. Stoke them with a scraper to get the heat up, or throw in a few more quick-light coals.
5
Remove chicken to a serving platter and allow to rest for five minutes.
6
Serve with plenty of napkins.