Mastering Crispy Bbq Chicken Glaze: Secrets To Perfection

Getting a crispy glaze on your BBQ chicken is all about the right combination of ingredients, cooking temperature, and technique. Here's a step-by-step guide to achieving that perfect, mouth-watering glaze:

Ingredients and Preparation:

- Choose the right cut of chicken: Bone-in, skin-on chicken thighs and/or legs are ideal, as they retain moisture and are harder to overcook. You can also use bone-in, skin-on chicken breasts, but they require a shorter cooking time.

- Trim excess skin and fat from the chicken.

- Coat the chicken with olive oil and season liberally with an herb-focused chicken seasoning. Avoid sugar-based seasonings as they can burn easily.

- For the glaze, you can either use a store-bought BBQ sauce or make your own by combining ingredients like brown sugar, soy sauce, apple cider vinegar, olive oil, Worcestershire sauce, and garlic.

Cooking Process:

- Preheat your grill to a medium temperature to avoid burning the glaze.

- Place the chicken on the grill, skin side down, and cook for a few minutes until nicely seared.

- Flip the chicken and apply the glaze generously.

- Continue grilling and flipping the chicken, basting it with the glaze multiple times to create a thick, sticky layer.

- For extra crispy skin, finish the chicken under the broiler for a few minutes, or place it on a baking rack to elevate it and circulate air.

By following these steps, you'll end up with juicy, tender chicken coated in a delicious, crispy BBQ glaze that's perfect for any barbecue or family gathering!

Use bone-in chicken for the best flavour and juiciness

When it comes to achieving the best flavour and juiciness for your BBQ glazed chicken, the type of chicken you choose is key. Opting for bone-in chicken pieces is the way to go, and here's why:

Firstly, bone-in chicken offers superior flavour compared to its boneless counterpart. The bones themselves add flavour to the dish, resulting in a more robust and delicious taste. This is especially true if you're using a smoker or grill, as the bones can withstand the heat and impart their essence into the meat.

Secondly, bone-in chicken is juicier. The bones help retain moisture during the cooking process, ensuring that your chicken stays tender and succulent. This is crucial for getting that finger-licking, fall-off-the-bone texture that is synonymous with great BBQ chicken.

Now, let's talk about the specific cuts of bone-in chicken that will take your dish to the next level:

Chicken thighs and legs

Chicken thighs and legs are the dark meat champions that guarantee juicy results. The higher fat content in these cuts makes them more forgiving when it comes to cooking time. They are less prone to overcooking and drying out, making them ideal for BBQ glazing. Plus, they tend to be more affordable than chicken breasts.

Chicken breasts

If you're set on using chicken breasts, go for bone-in, skin-on breasts. The bone will help keep the meat juicy, and the skin will provide a delicious crispy texture when cooked properly. Just be mindful that chicken breasts are leaner and more prone to overcooking, so keep a close eye on them during the grilling process.

Whole roaster chicken

While it may seem daunting to tackle a whole roaster chicken, it can be a fun and impressive option for your BBQ feast. Ask your butcher to quarter the chicken for you, which will make it easier to manage on the grill. You'll end up with a variety of bone-in pieces that you can season and glaze to perfection.

Remember, the key to achieving the best flavour and juiciness is to start with quality bone-in chicken. From there, follow the grilling and glazing techniques outlined in the previous responses, and you'll be well on your way to becoming a BBQ master!

Marinate your chicken for a deeper flavour

While it is possible to cook chicken without marinating it, as some recipes suggest, marinating your chicken will add a deeper flavour to your dish. Marinades are usually made with acidic liquids, such as vinegar, wine, fruit juices, buttermilk, or yogurt, and are used to flavour and tenderise the meat.

The length of time you should leave your chicken to marinate depends on the ingredients in your marinade. If your marinade includes an acid, such as lemon juice or vinegar, only leave your chicken to soak for up to six hours. Any longer and the surface texture will become stringy and dry. If your marinade doesn't contain any acid, you can leave your chicken to soak for up to 24 hours, but this won't improve the effectiveness of the marinade. Even just 10 minutes of marinating will add flavour to the outside of your chicken.

Contrary to popular belief, marinades never penetrate very far into a piece of chicken. They are usually only surface flavours. However, you can increase the surface area of the chicken by cutting slices into the surface, which will also help the chicken to cook more quickly. Alternatively, you can try injecting the marinade into the chicken, but be careful not to let the marinade dribble out.

The best marinades include an acid, such as lemon juice or vinegar, to tenderise the chicken, as well as salt and sugar to add flavour. You can also add oil, but this won't penetrate the flesh. Common ingredients in chicken marinades include garlic, chilli, ginger, soy sauce, honey, and herbs.

Use a combination of barbecue sauce and jam for your glaze

A simple yet effective way to make your chicken glaze is to combine your favourite barbecue sauce with some fruit jam. This will give your chicken a sweet and savoury flavour. You can use any type of jam you like, such as raspberry, cherry, or strawberry. This combination will create a delicious glaze that you can apply to your grilled chicken for an easy and tasty meal.

Ingredients

For the glaze, you will need:

• 1/2 cup of barbecue sauce
• 1/2 cup of fruit jam

Instructions

Here's what you need to do:

• Combine equal parts barbecue sauce and jam in a small bowl. You can adjust the ratio slightly if you want a thinner or thicker glaze.
• Stir the mixture over low to medium heat for about 5 minutes to incorporate the ingredients fully.
• Apply the glaze to your chicken during the last 15-20 minutes of cooking. This will allow your seasoning to adhere to the meat first, ensuring a burst of flavour.

Tips

• You can also add a teaspoon of BBQ seasoning to the glaze for some extra flavour.
• If you don't have raspberry jam, feel free to experiment with other types of jam or even try using honey instead.
• Remember, there is no wrong way to make BBQ chicken. Get creative and make the recipe your own!

Grill your chicken over charcoal for a smokier flavour

Grilling your chicken over charcoal will give it a smokier flavour. Here are some tips for grilling chicken over charcoal:

Preparing your grill

• Use natural hardwood lump charcoal, as this burns hot and imparts a great flavour to the meat. Avoid briquettes, which are made of sawdust and other fillers.
• Preheat your grill for at least 15 minutes. This will give you nice grill marks.
• Use a charcoal chimney to get the coals going without the need for lighter fluid.
• Use a grill brush to scrub the grill grates clean to remove any burnt bits of food.
• Set up your grill for indirect heat by banking your coals to one side or the other, with an empty space in the middle. This will allow you to move your chicken around to prevent it from burning on the outside before it is cooked through.

Temperature

• Aim for a temperature of 350-375˚ Fahrenheit. This is the temperature above where you will be grilling, not necessarily over the coals.
• Alternatively, use a hand temperature test to gauge the heat.

Grilling your chicken

• Add a little oil directly to the chicken to prevent sticking and flare-ups.
• Place the chicken skin-side down over indirect heat on the grill.
• Make sure you don't overcrowd the grill, as this will make it harder to get evenly cooked chicken.
• Flip the chicken and continue grilling until it is cooked through (internal temperature of 165˚F).
• Use a meat thermometer to check if your chicken is done.
• Once the chicken is cooked, let it rest for 3-5 minutes before cutting into it to allow the juices to redistribute.

Cooking times

• Boneless chicken breasts: Cook for about 10 minutes total (5 minutes per side) at 350˚F.
• Chicken thighs: Cook for about 8 minutes per side at 350˚F.
• Chicken quarters and split chickens: Grill for about 15 minutes per side (30 minutes total) at 350˚F.

Tips

• If you want a crispy skin, grill your chicken at 400-450˚F (medium-high heat). However, be careful as this can cause the outside to overcook before the inside is cooked through.
• If the outside of the chicken is getting too crispy, move it to the side of the grill as it is cooler than the centre.
• Marinating your chicken before grilling will add flavour and help to tenderise the meat.
• If you are using a BBQ sauce, brush it on during the last 5 minutes of cooking to avoid burning.
• If you are using hot sauce, add it once the chicken is off the grill so you can control the heat.

Baste your chicken with the glaze several times during cooking

Basting your chicken with the glaze several times during cooking is the key to achieving a thick, sweet, sticky layer of BBQ sauce on your chicken. The process of basting involves brushing the glaze onto the surface of the chicken as it cooks. This adds flavour and moisture to the meat, and helps to create a crispy, caramelised coating.

When basting your chicken, it's important to follow a few key steps to ensure the best results. Firstly, you should generously baste the chicken multiple times during cooking. Each time you add the glaze, it will thicken and caramelise, building up a delicious, sticky layer. Aim to baste the chicken at least three times during cooking for the best results.

Secondly, it's important to allow enough time for the glaze to cook and set between basting. After applying the glaze, return the chicken to the oven or grill and cook for several minutes before basting again. This allows the glaze to thicken and helps to create a crispy texture.

Finally, be sure to reserve some of your marinade for basting. If you use the leftover marinade from the raw chicken, you'll need to ensure that the basted side is recooked for at least one minute to avoid any food safety concerns. It's much easier to simply reserve some of the marinade before adding the chicken, so you have a clean batch for basting.

Frequently asked questions