Chicken is a classic barbecue dish, but it can be tricky to get right. The key to good BBQ chicken is to cook it low and slow, which can be a challenge when you're faced with the prospect of undercooking or over-charring the meat. The best way to ensure your chicken is cooked properly is to use a meat thermometer. The internal temperature of chicken should be 165°F, though some sources suggest cooking dark meat, such as thighs, to 170°F or 175°F. Boneless, skinless chicken breasts should be cooked to a lower final temperature of 160°F.
What You'll Learn
Boneless skinless chicken breasts: 5-6 minutes per side
Preparation
Before grilling, bring your chicken to room temperature. This will help it cook more evenly and prevent it from burning. If your chicken is chilled, it may take longer to cook.
Grill Setup
If you're using a charcoal grill, make sure there is a cool side with little to no coals. For a gas grill, turn the heat down to low or medium-low (between 250°F and 300°F).
Cooking
Place your boneless skinless chicken breasts on the grill and cook for 5-6 minutes on each side. If your chicken sticks to the grill, leave it for another minute before attempting to flip it again.
Temperature
Use a meat thermometer to check the internal temperature of the chicken. It's ready when it reaches 165°F. If you don't have a thermometer, you can also check if the juices run clear when you insert the tip of a knife into the middle of the thickest piece.
Resting
Once your chicken has reached the correct temperature, remove it from the grill and let it rest for a few minutes. This will allow the juices to redistribute and ensure the chicken is juicy and tender.
Sauce
Only add barbecue sauce to your chicken at the very end of cooking. Sauce can easily burn, so it's best to add it during the final few minutes. This will give your chicken a nice glaze without burning.
Serving
Boneless skinless chicken breasts are best served hot off the grill. Enjoy!
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Chicken tenders: 2-3 minutes per side
Chicken tenders are a great option for a quick and easy barbecue. They are best cooked over direct heat on a grill, for 2-3 minutes on each side. This will give them a nice sear and ensure they remain juicy and tender.
The key to barbecuing chicken tenders is to use a hot grill and cook them quickly. You want to aim for a grill temperature of around 375˚F. Place the tenders on the grill and let them cook for 2-3 minutes, then flip them over and cook for another 2-3 minutes on the other side.
It is important to note that you should always use an instant-read thermometer to check the internal temperature of the chicken. Chicken is safe to eat at an internal temperature of 165˚F. However, for the best results, you can cook dark meat chicken pieces, such as tenders, to a higher temperature of 175˚F.
Chicken tenders are small and thin, so they cook quickly and evenly. They are less likely to dry out compared to larger, thicker cuts of chicken, such as breasts. This makes them a great option for grilling, as they are less likely to burn or become overcooked.
You can also finish the tenders with a quick sear on the hot side of the grill for a minute or two to get some extra char on the skin. Just be careful not to burn them!
So, for a delicious and easy barbecue option, chicken tenders are a great choice. With just a few minutes on the grill, you'll have juicy and tender meat that everyone will love.
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Chicken wings: 15-20 minutes
Grilled chicken wings are a delicious treat and a great way to feed a crowd. They are perfect for game day or any social gathering. The key to getting them right is achieving a good char on the outside, while keeping the inside tender and juicy.
Preparation
Firstly, you'll want to preheat your grill to a medium heat of around 350-400°F. Oil your grill racks to prevent sticking, and keep one burner off or on low in case some wings cook faster than others.
Pat the wings dry with paper towels, then spray or drizzle with a high-heat cooking oil like avocado oil. Season generously with salt, pepper, and garlic powder.
Cooking
Place the wings on the grill and cook for a total of 15-20 minutes, flipping every 3-5 minutes to prevent burning and ensure even cooking. You're aiming for an internal temperature of 165-175°F. Use an instant-read thermometer to check they're done.
Serving
Once cooked, transfer the wings to a bowl and add your favourite BBQ sauce. Toss to coat, adding more sauce if needed. Serve immediately.
Tips
- Keep an eye on the wings as they cook, as all grills are different and some wings may cook faster than others.
- For extra flavour, marinate the wings for 4 hours to overnight before cooking.
- If you like your wings crispy, skip the marinade and go straight for the sauce after cooking.
- For a variety of tastes and dietary requirements, serve the sauce on the side.
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Drumsticks: 30 minutes
Chicken drumsticks are best cooked slowly over a medium-high heat of 400°F for around 30 minutes. This will ensure they are cooked through without drying out.
Preparation
Before grilling, it is important to prepare the chicken and the grill. Start with refrigerated raw poultry, and, if desired, remove the skin. For charcoal grills, place the chicken on the grill rack, bone side up, over medium coals. For a gas grill, preheat and then reduce the heat to medium. Place the chicken on the grill rack, bone side down, over medium heat.
Cooking
Cook the drumsticks over direct heat, rotating them every few minutes to ensure even cooking and to avoid burning. The exact temperature and timing will depend on your grill set-up, the size of the chicken pieces, and how cold they are to start with.
Finishing
The drumsticks are done when they reach an internal temperature of 165°F. This can be checked with a meat thermometer. For the most accurate reading, insert the thermometer into the thickest part of the meat, avoiding any bones. Once cooked, remove the chicken from the grill and tent with foil. Allow the meat to rest for about five minutes before serving, to let the juices redistribute.
Tips
- Use a digital meat thermometer to ensure the chicken has reached the safe minimum temperature of 165°F.
- For extra flavour, use a dry rub of spices such as kosher salt, garlic powder, smoked paprika, chilli powder, onion powder, and black pepper.
- For crispier skin, give the drumsticks a quick sear on the hot side of the grill for a minute or two at the end of cooking.
- To store, allow the chicken to cool, then place in an airtight container. It will last for 4-5 days in the fridge.
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Thighs (bone-in): 30-40 minutes
To barbecue chicken thighs (bone-in), you'll need to set aside 30-40 minutes. This cut of dark meat is growing in popularity, so it's worth knowing how to grill it right!
First, you'll want to prepare your chicken. Bone-in, skin-on chicken is best for maximum juiciness. You can add a dry rub with a combination of kosher salt, garlic powder, smoked paprika, chili powder, onion powder, and black pepper to add flavour and help crisp up the skin.
Next, prepare your grill. If you're using a gas grill, you'll want to preheat it and then reduce the heat to medium. If you're using charcoal or wood, make sure there is a cool side to the grill with few to no coals.
Now you're ready to grill your chicken. Place the chicken on the grill rack, bone side down, over medium heat. Sear the chicken skin side down for about three minutes until golden brown, then flip and sear for another three minutes. After searing, transfer the chicken to indirect heat and continue grilling, rotating and flipping occasionally, until it reaches an internal temperature of 165°F to 175°F. This should take around 30-40 minutes.
Once your chicken is cooked, remove it from the grill and tent it with foil. Allow the meat to rest for about five minutes so the juices can redistribute, and then serve.
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Frequently asked questions
Chicken breasts should be barbecued for 5-6 minutes on one side, then flipped and cooked for another 4-5 minutes on the other side.
Chicken wings should be barbecued for 15-20 minutes in total.
Chicken drumsticks should be barbecued for around 30 minutes.
Chicken thighs should be barbecued for 30-40 minutes if they have bones, and 7-8 minutes on each side if they are boneless.