Transforming Bbq Sauce Into Chicken Batter: A Tasty Guide

BBQ chicken is a beloved dish for many, but it can be tricky to get right. The key to success is in the cooking technique and choosing the right cut of meat. Chicken thighs, legs and wings are better suited for barbecuing than chicken breasts, as they hold up better to long, slow cooking.

One of the challenges when barbecuing chicken is avoiding under-cooking or over-charring the meat. The trick is to moderate the heat, either by setting the coals of the grill all on one side so that there is a cool spot, putting the chicken on the top rack of the grill, or turning the heat to low if using a gas grill.

Another challenge is to avoid the BBQ sauce burning. To prevent this, the sauce should be applied at the end of cooking, and seared quickly. The sauce can also be thinned out with water and painted onto the meat coat by coat, allowing it to reduce and intensify without burning.

If you're looking for a crisp, crunchy coating on your BBQ chicken, then a batter can be a great option. A simple batter can be made by whisking together eggs, water, milk, salt and pepper in a large bowl until smooth. The chicken is then coated in the batter and fried until crispy and golden.

BBQ chicken ingredients

BBQ chicken is a versatile dish that can be cooked in the oven or on the grill. Here is a list of ingredients you can use to make BBQ chicken:

Chicken

Boneless, skinless chicken breasts are a popular choice for BBQ chicken, but you can also use bone-in chicken breasts, chicken thighs, legs, wings, or a whole chicken. If you opt for boneless chicken breasts, you can slice them in half lengthwise to create two thin cutlets that will cook faster. Look for chicken breasts between 6-9 ounces per piece, and trim any thin ends to prevent them from burning.

Oil

Use extra virgin olive oil or vegetable oil to coat the chicken pieces before seasoning and cooking. This helps the seasonings stick to the chicken and promotes even browning.

Seasonings

Kosher salt and freshly ground black pepper are essential for enhancing the flavour of the chicken. You can also add other seasonings like paprika, onion powder, cayenne pepper, or garlic powder to give your BBQ chicken a kick.

BBQ Sauce

Use a homemade BBQ sauce or your favourite store-bought variety. BBQ sauce adds a sticky, sweet glaze to the chicken. It's best to add the sauce towards the end of cooking or after the chicken is cooked to prevent burning.

Other Ingredients

Some recipes call for additional ingredients like eggs, water, milk, flour, and baking powder to create a batter for the chicken. This batter can be used to coat the chicken before frying or grilling.

How to grill chicken

Grilling chicken is a great way to add flavour to your meal, but it can be a little tricky to get it just right. Here's a detailed guide on how to grill chicken to ensure it stays juicy and full of flavour.

Preparing your chicken:

First, you'll want to use organic chicken breasts as these tend to be juicier and less tough. Place your chicken breasts in a freezer bag and pound them to an even 1/2-inch thickness. This step tenderises the meat and ensures even cooking. Then, prepare your marinade. A great marinade has three key components: fat (oil, full-fat yoghurt or buttermilk), acid (vinegar or citrus fruit) and seasonings (spices and herbs). Lemon is a great ingredient to use, but contrary to popular belief, you should only use the zest as the acid from the juice can make the exterior of the meat tough. Add all your marinade ingredients to a zip-lock bag, then add the chicken breasts and massage the marinade into the meat. Place the bag in the refrigerator and let the chicken marinate for at least 4 hours, or even overnight.

Preparing your grill:

Preheat your grill to a high heat of around 400 degrees F. You'll want to make sure your grill is very hot before adding the chicken, to ensure you get nice grill marks and charring. It's also important to oil your grill grates, to prevent the chicken from sticking.

Grilling your chicken:

Place your marinated chicken breasts on the preheated grill and close the lid. Keep the lid closed while the chicken is cooking to prevent heat from escaping. Cook the chicken for 6-8 minutes on one side, then flip the chicken with tongs and cook for another 6-8 minutes. Only flip the chicken once, as this will help it stay juicy. Check the internal temperature of the chicken with a meat thermometer—when it reaches 165 degrees F, the chicken is done. Transfer the cooked chicken to a clean plate or cutting board and cover with foil to rest for 5-10 minutes before cutting into it. This will help seal in the juices.

Tips:

• Don't overcrowd your grill—cook the chicken in batches if needed.
• Only flip your chicken once to keep it nice and juicy.
• Let the chicken rest for a few minutes after grilling to seal in the juices.
• Use a meat thermometer to check the doneness of your chicken without having to cut into it.
• Marinate your chicken for as long as possible to enhance the flavour and juiciness.

Enjoy your perfectly grilled chicken!

How to cook chicken in the oven

Preheat your oven to a temperature between 350°F and 400°F. Higher temperatures will help to create a crispy exterior while keeping the meat moist and juicy. Line a baking sheet with foil and place a cooling rack on top; this will allow the heat to circulate evenly around the chicken and catch any drippings.

Pat your chicken pieces dry with paper towels. This is an important step as moisture on the surface of the chicken can prevent the batter from sticking properly. Season the chicken generously with salt and pepper, or a dry rub of your choice. You can also marinate the chicken beforehand for added flavor; a simple marinade of yogurt, lemon juice, garlic, and your favorite spices works well and helps to tenderize the meat.

Now, it's time to prepare the BBQ batter. In a bowl, mix together your favorite BBQ sauce with some flour, cornstarch, and a little baking powder. You can also add in some seasonings like paprika, cayenne, or garlic powder for an extra kick. The consistency of the batter should be thick but pourable; add a little water if it's too thick. Dip each piece of chicken into the batter, ensuring they are fully coated, and then place them on the prepared baking rack.

Bake the chicken in the preheated oven for about 20-25 minutes, depending on the size and thickness of your pieces. For crispier chicken, brush on some more BBQ sauce about halfway through the cooking time. The chicken is ready when the batter is golden and crispy, and the juices run clear when pierced with a knife.

Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, ensuring moist and tender meat. Enjoy your delicious, crispy, and saucy BBQ-baked chicken! Serve it with your favorite sides, such as roasted vegetables, coleslaw, or a refreshing salad.

Feel free to experiment with different types of BBQ sauce and seasonings to find your perfect flavor combination. You can also try adding a crunchy coating, such as crushed cornflakes or panko breadcrumbs, to the batter for an extra-textured bite. Enjoy the finger-licking goodness of oven-baked BBQ chicken!

Chicken brine

Brining is a process where chicken or other meat is submerged in a salty liquid and left to marinate to add flavour, tenderise and add moisture so the chicken stays juicier when roasted.

Ingredients

• Water
• Salt
• Honey (or sugar)
• Fresh herbs (parsley, thyme, rosemary)
• Ground pepper
• Lemon
• Garlic
• Bay leaves

Steps

• Bring all the brine ingredients to a boil with a bit of water to bring out the flavour a bit and dissolve the salt.
• Add cold water to bring the temperature down, then refrigerate until fully chilled.
• Submerge the chicken upside down and brine for 12-24 hours in the fridge.
• Pat the chicken dry, brush with butter and roast.

Tips

• Brined chicken cooks faster than unbrined chicken, so adjust your cooking time accordingly.
• Brining time: 12 hours is enough, 18-24 hours is ideal. Don't brine for longer than 24 hours because the chicken will become too salty.
• Always brine foods in a food-grade, non-reactive container such as a stainless steel or enamelled stockpot. You can also use a brining bag or a food-grade plastic bucket.

BBQ sauce

Ingredients:

• 1 cup ketchup (refined sugar-free, if needed)
• 1/4 cup brown sugar (or coconut sugar)
• 1/4 cup apple cider vinegar (or white vinegar)
• 2 teaspoons dijon mustard (or yellow mustard)
• 2 teaspoons Worcestershire sauce (or soy sauce)
• 2 teaspoons sriracha (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon chili powder (or smoked paprika)
• 1/4 to 1/2 teaspoon cayenne powder (to taste)
• 6 drops liquid smoke (optional)

Method:

• Whisk all the ingredients together in a small pot over medium-high heat.
• Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 to 10 minutes, stirring occasionally.
• Remove from the heat and allow the sauce to cool before using or storing.

This sauce can be used as a marinade for chicken before grilling, or brushed onto the chicken towards the end of cooking to prevent the sauce from burning. It can also be used as a dipping sauce, added to sandwiches or tacos, or mixed into mayonnaise or ranch dressing for a special dip.

The sauce will keep in the fridge for up to a week, or you can freeze it for up to 6 months.

Frequently asked questions