Transfer to a platter let the chicken rest for 5 minutes. Cook uncovered for 2 minutes or until the chicken registers 165 degrees on the thermometer.
#Barbecue chicken skin
Turn the chicken over one more time, so the skin side is up. Turn the chicken over, skin side down, coat with more sauce and cook uncovered for 5 minutes. Liberally coat the skin side with some of the sauce move the pieces to the direct-heat side of the grill and cook uncovered for 5 minutes. (The meat will not be cooked through move smaller pieces sooner as needed.) Close the lid cook for 20 to 30 minutes, until the interior temperature of the thickest part of the meat on each piece (taken away from the bone) registers 155 degrees on an instant-read thermometer. Use long-handled tongs to move the chicken to the indirect-heat side of the grill, turning the pieces over so they are skin side up. When you get home at the end of the day, you’ll have tender, juicy, fall-apart pulled BBQ chicken ready for a barbecue chicken sandwich, a cob salad, a taco, BBQ chicken nachos, or your favorite veggies and sides. Arrange them skin side down on the direct-heat side of the grill cook, uncovered, until the skin begins to blacken, 5 to 10 minutes. Season the chicken pieces liberally with salt and pepper. Have ready a spray water bottle for taming any flames. For a medium fire, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds. If using a charcoal grill, light the charcoal when the coals are ready, distribute them on one side of the cooking area. If using a gas grill, preheat to medium-high (450 degrees). Happy BBQ-ing.Prepare the grill for indirect heat. Don’t knock it ’till you’ve tried it.Īnd if you do try it, be sure to let me know in the comment section. In my experience, when you first marinate the chicken in sauce and THEN cook, the sauce caramelizes even more and starts burning before the chicken can thoroughly cook. Remove chicken from marinade and discard remaining marinade. Lightly oil grill and preheat to medium-high. Cover and marinate in refrigerator for at least 2 hours and up to 2 days. You can keep it in the fridge for weeks, but my guess is you’ll probably use it up a lot quicker.īut my biggest tip if you want to make the best BBQ chicken is to first cook the chicken, and then add the sauce. In a shallow glass bowl combine all ingredients except chicken. Now, my recipe isn’t sugar-free, but I opt for using local honey, coconut sugar, and date syrup as natural sweeteners rather than processed. Slow cooking barbecue chicken pieces in your Convection or Steam oven and finishing the cooking on the grill renders evenly cooked, flavorful, and juicy. It takes minimal effort, and it’s always better than any store-bought condiment with all the additives and crap that’s not great to ingest. I’ve been making my own BBQ sauce for years. You might not like the word, but you might be insane if you prefer dry chicken breast over juicy thighs. Also, *trigger warning*, it’s simply more moist than chicken breast. Chicken thighs are a fattier cut of meat, which means more flavor. Instead, go ahead and grab some boneless, skinless chicken thighs. 1 slice bacon 1 bunch fresh thyme Extra-virgin olive oil 1/2 onion, chopped 2 garlic cloves, chopped 2 cups ketchup 1/4 cup brown sugar 1/4 cup molasses 2 tablespoons red or white wine vinegar 1. If you’re wanting to wow your family and friends with flavorful BBQ chicken, don’t you dare use chicken breasts. Serving Platter | Silver Bowl | Wooden Spoons | Glass Jar | Lantern Pendant | Black Gloves Really, it’s about the right cut of chicken, a good sauce, and waiting to add the sauce until the end or after cooking. There are 101 BBQ chicken recipes out there.
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