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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
Steps
Preparing the Chicken
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The media could not be loaded, either because the server or network failed or because the format is not supported.1If using a whole chicken, cut it up into pieces. Cut off any excess fat and discard the gizzard, liver, etc. -
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The media could not be loaded, either because the server or network failed or because the format is not supported.2Make 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.Advertisement -
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The media could not be loaded, either because the server or network failed or because the format is not supported.3Allow 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.
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The media could not be loaded, either because the server or network failed or because the format is not supported.4Rub 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.
Building the Fire
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The media could not be loaded, either because the server or network failed or because the format is not supported.1Stack 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. -
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The media could not be loaded, either because the server or network failed or because the format is not supported.2Let coals burn for at least 20 minutes, until they are red and glowing instead of actively flaming. -
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The media could not be loaded, either because the server or network failed or because the format is not supported.3Using 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.
Grilling it Up
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The media could not be loaded, either because the server or network failed or because the format is not supported.1Place 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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The media could not be loaded, either because the server or network failed or because the format is not supported.2Rotate and re-sauce the chicken at least once during the cooking process in order to ensure everything cooks evenly. -
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The media could not be loaded, either because the server or network failed or because the format is not supported.3After 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. -
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The media could not be loaded, either because the server or network failed or because the format is not supported.4Cook 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]- 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.
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The media could not be loaded, either because the server or network failed or because the format is not supported.5Remove chicken to a serving platter and allow to rest for five minutes. -
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The media could not be loaded, either because the server or network failed or because the format is not supported.6Serve with plenty of napkins.
Things You'll Need
- Charcoal
- Lighter fluid
- Grill
- Grill scraper
- Tongs
- Serving platter
- Napkins
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About This Article
To BBQ chicken, create a brine solution, put the chicken pieces in the brine, and let them soak in the fridge for 8 hours. Next, pat the chicken dry and rub the pieces with barbeque sauce. Then, place the chicken on the cool side of the grill, away from the glowing coals, and cook it for 25-35 minutes until the pieces get golden-brown. Finally, brush the pieces with barbecue sauce again and cook the chicken on the hot side of the grill until the skin crisps up. For tips on preparing your grill, read on!
