
Barbecuing chicken is a great way to add a rich, smoky flavour to your meal. There are many ways to barbecue chicken, and the best method for you will depend on your personal preferences and the equipment you have available.
One popular method is to use a pit boss or Traeger pellet grill. These grills allow you to smoke the chicken first, giving it a tender and flavourful base, before finishing it over a direct flame to add those distinctive char marks.
Another technique is to use indirect grilling, where the fire is moved to the sides of the grill, away from where the chicken cooks. This method gives you the smoky flavour of a live fire without the risk of burning the chicken.
Whichever method you choose, the key to delicious barbecued chicken is in the preparation and seasoning. Brining the chicken for up to 24 hours can help to add juiciness, while a spice rub or marinade will infuse it with flavour. Finally, basting the chicken with a BBQ sauce will give it that classic tangy, sweet, and smoky taste.
Characteristics | Values |
---|---|
Prep Time | 20 minutes |
Cook Time | 30 minutes |
Chicken | Chicken breasts, wings, thighs, drumsticks, quarters, pieces, halves |
Marinade | Vegetable oil, garlic, salt, brown sugar, smoked paprika, cumin, chili powder, cayenne pepper |
BBQ Sauce | Sweet, spicy, tangy, hickory bourbon, homemade, store-bought |
Grill Type | Pellet, charcoal, gas, smoker |
Grill Temperature | 425°F, 400°F, 360°F, 350-375°F, 225°F |
Grill Time | 45-60 minutes, 25-30 minutes, 20-25 minutes, 10-20 minutes, 5-10 minutes |
What You'll Learn
Chicken preparation
Trimming and Marinading
Start by trimming any excess fat from your chicken pieces. If you are using chicken breasts, it is important to pound them to an even 1/2-inch thickness before marinating. This will both tenderise the meat and ensure it cooks evenly.
Next, you will need to prepare a brine for your chicken. Combine brine ingredients in a large bowl and submerge the chicken. Cover and refrigerate for at least 30 minutes and up to 24 hours.
Preparing the Chicken for the Grill
Once you are ready to cook, remove the chicken from the brine and pat it dry with paper towels. Then, combine all of the spice mix ingredients in a small bowl and coat each chicken piece with the mixture.
Grilling the Chicken
Place the chicken skin-side down on the grill. Reduce the heat to 360°F and grill the chicken covered for 10 minutes. Flip the chicken, then grill with the lid closed for another 5-10 minutes.
Now, increase the grill to 425°F and keep grilling the chicken, uncovered, for 5-8 minutes, flipping once or twice, until the chicken is browned with grill marks on the outside.
Finishing with BBQ Sauce
Once the chicken is nearly done (at about 155°F), baste it with BBQ sauce. Grill uncovered for 2 minutes, then flip, baste again, and grill for another 2 minutes.
Once the chicken reaches an internal temperature of 165°F, remove it from the grill and let it rest for 5 minutes before serving.
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Marinade ingredients
There are many different ingredients that you can use to make a marinade for BBQ chicken. Here is a list of ingredients that you can choose from to create your own marinade:
- Olive oil
- Lemon juice
- Balsamic vinegar
- Soy sauce
- Worcestershire sauce
- Brown sugar
- Dried rosemary
- Dijon mustard
- Salt
- Ground black pepper
- Garlic powder
- Mango Magic Seasoning
- Peach jam or peach preserves
- Hot sauce
- Dijon mustard
- Jalapeno
- Garlic
Ingredients:
- 1/2 cup extra virgin olive oil
- 1/2 cup balsamic vinegar
- 1/4 cup soy sauce (low sodium)
- 1/4 cup Worcestershire sauce
- 2 teaspoons dried rosemary
- 2 tablespoons Dijon mustard
- 1 teaspoon ground black pepper
- 2 teaspoons garlic powder
- 6 chicken breasts or 3.5 lb chicken pieces
Instructions:
- Combine all the marinade ingredients in a large mixing bowl and whisk together.
- Remove 1/2 cup of the marinade and reserve it for basting the chicken later.
- Place the chicken in a large resealable plastic bag and pour the marinade over it. Gently massage the chicken breasts and close the bag securely.
- Refrigerate the chicken and let it marinate for at least 30 minutes and up to 24 hours.
- Preheat your grill to medium-high heat and lightly oil the grates.
- Remove the chicken from the marinade, letting the excess drip off.
- Grill the chicken for 5 to 6 minutes on each side or until it is cooked through.
- Baste the chicken occasionally with the reserved marinade.
- Once the chicken has reached an internal temperature of 165°F, remove it from the grill and tent it with foil.
- Let the chicken rest for at least 5 minutes before serving.
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BBQ sauce ingredients
While there are many different recipes for BBQ sauce, most share some common ingredients. Here is a list of ingredients that you can use to make your own BBQ sauce at home:
- Ketchup: This forms the base of the sauce and gives it a smooth, silky texture.
- Vinegar: Vinegar, especially apple cider vinegar, adds a tangy flavour to the sauce. You can also use distilled white vinegar or red wine vinegar.
- Sweeteners: Brown sugar is a classic ingredient in BBQ sauce, providing sweetness and a hint of molasses flavour. Honey can also be used as a sweetener, and some recipes include molasses for extra depth of flavour.
- Seasoning: Worcestershire sauce, soy sauce, or coconut aminos add a savoury flavour to the sauce. Spices like garlic powder, onion powder, smoked paprika, cumin, and chilli powder can also be added for extra depth and a kick of heat.
- Mustard: Yellow mustard or Dijon mustard adds a tangy bite to the sauce.
You can adjust the quantities of these ingredients to suit your taste preferences and experiment with additional ingredients to make your own unique BBQ sauce.
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Grilling techniques
There are several techniques you can use to grill chicken on a pit. Here are some detailed instructions and tips to help you achieve the best results:
Indirect Grilling
Indirect grilling is a technique favoured by pit masters. It involves moving the fire to the sides of the grill, away from where the chicken cooks. This method produces tasty, smoky barbecue chicken while reducing the risk of burning.
Temperature Control
Using a meat thermometer is highly recommended when grilling chicken. The ideal internal temperature for chicken is 165°F. An instant-read meat thermometer will help you determine when your chicken is cooked perfectly, ensuring it is juicy and tender.
Two-Zone Grilling
Two-zone grilling means having two different heat zones on your grill. One zone has direct flames, while the other zone is away from direct flames, providing indirect heat. This technique allows for more even cooking and prevents your chicken from drying out or burning.
Reverse Sear
The reverse sear method involves first cooking the chicken over indirect heat, allowing it to cook slowly and evenly. Then, you finish by searing the chicken over direct heat to get a nicely browned exterior.
Marinades and Rubs
Before grilling, you can marinate your chicken in a mixture of oil and spices, or use a dry rub. This adds flavour and helps to tenderise the meat. It is recommended to marinate chicken for at least 6 hours or up to 24 hours.
Brining
Brining is a process where you submerge the chicken in a brine solution (a mixture of salt, water, and sometimes sugar and spices) for at least 30 minutes or up to 24 hours. Brining helps to add moisture and flavour to the chicken before grilling.
Applying BBQ Sauce
It is best to apply barbecue sauce towards the end of the grilling process to avoid burning. Brush or baste the sauce onto the chicken during the last few minutes of cooking, and then sizzle the chicken directly over the fire to set the sauce.
Grilling Time and Temperature
The grilling time will depend on the type and size of chicken pieces you are using. For example, boneless, skinless chicken breasts may take around 10-15 minutes to grill, while bone-in chicken pieces may take longer, around 35-40 minutes. Adjust your grill temperature accordingly, usually between 350-425°F.
Grilling Covered or Uncovered
For some parts of the grilling process, it is beneficial to cover the grill to trap the heat and smoke flavour. However, when you are searing or browning the chicken, you may need to uncover the grill to allow for more direct heat and better control over the cooking process.
By following these techniques and adjusting them to your specific grill and chicken pieces, you can master the art of barbecuing chicken on a pit, impressing your family and friends with delicious, juicy results every time.
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Serving suggestions
There are many side dishes that can be served alongside BBQ chicken to elevate your meal and impress your guests. Here are some suggestions:
Starchy Sides
- Fried potatoes and onions
- Pita bread
- Mac & cheese
- Baked beans
- Cornbread
- Grilled corn with herb butter
- Parmesan truffle fries
- Arabic rice
- Potato salad
- Mediterranean couscous with pistachio nuts
- Cheese grits
Veggies and Salads
- Cucumber yoghurt salad
- Cucumber and tomato salad
- Coleslaw
- Burrata caprese salad
- Garden salad with homemade ranch dressing
- Roasted vegetable medley (ratatouille)
- Crispy parmesan baked green bean fries
- Southern collard greens with bacon
- Grilled bell peppers
- Fruit salad
Pickles and Condiments
- Sumac onions
- Pickled red onions
- Chimichurri
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Frequently asked questions
Set up your grill for indirect grilling and preheat to medium. If you're using a charcoal grill, place a large drip pan in the centre. If you're using a gas grill, you'll need to place all the wood chips or chunks in the smoker box and run the grill on high until smoke appears, then reduce the heat to medium.
Smoke chicken breasts on a pellet grill at 225 degrees Fahrenheit.
Smoke chicken breasts for 45-60 minutes, or until the internal temperature reaches 145-150 degrees Fahrenheit. Finish grilling the chicken breast over direct flame until the internal temperature reaches 160 degrees Fahrenheit.
Preheat the grill to 400 degrees and cook chicken breast for 5 minutes on each side, or until the internal temperature reaches 160 degrees Fahrenheit.
Combine salt, light brown sugar, smoked paprika, cumin, chilli powder and cayenne pepper to make a BBQ rub.