Chicken is a great choice for BBQ cooking. It’s tasty, it’s inexpensive, and it comes in single-serving-size pieces. You’ll also have a choice between dark meat and white meat, so everyone is happy. Chicken isn’t the easiest flesh to cook on the grill, however. There’s a fine line between getting the meat done and drying it out. Another problem is that chicken parts vary in size and thickness.
If you’re planning on barbecuing some chickens for your Memorial Day, July 4, or Labor Day cookout, you might find this recipe for barbecue chicken helpful.
Holle’s Perfect BBQ Chicken recipe
What you’ll need:
- 1 cut-up chicken
- 1/3 cup Olive oil
- 2 tablespoons vinegar
- ¼ cup brown sugar
- ¼ cup paprika
- 1 tablespoon Lawry’s garlic salt
- 1 tablespoon onion powder
- 1 tablespoon black pepper
- 1 teaspoon ground red pepper
- Commercial or homemade barbecue sauce
Directions: Rinse chicken parts well and remove any excess fat. Blot dry with paper towels.
Combine olive oil and vinegar and rub chicken with the mixture.
Mix all the spices together to make a rub. Rub the chicken parts generously with the rub, making sure to get some under the skin.
Place the seasoned chicken on a plate and leave in the fridge for 15 minutes.
Create two cooking zones on your grill. One side should be hot, and the other side should be at about 300 degrees.
Place the chicken, skin-side down, on the “hot zone” to sear. Once all the pieces have been seared on both sides, move them to the other side of the grill to continue cooking at a lower temperature. The thicker pieces should be closest to the heat.
After about 25-30 minutes, begin brushing on the BBQ sauce. Move the pieces around to ensure even cooking.
The chicken should be done in about 50 minutes. To be sure, check the internal temperature. The breast should be at or above 160 degrees, and the other parts should register 165-170 degrees.