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Grilled BBQ Chicken

Monday, May 29, 2023 2:01

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We are coming into BBQ Grilling season now. I don’t know about you, but I love food cooked outdoors on the grill. Hot dogs, hamburgers, chicken. I love it all.

A lot of people can a bit afraid to cook chicken on the BBQ. I think the fear of not cooking it through all the way is the biggest fear people face.

The fear of having chicken that is burnt to a crisp on the outside, but not cooked enough on the insides. Hopefully today I will demystify the process and give you more self confidence when it comes to BBQ-Grilling chicken!

BBQ Chicken is a truly classic way to enjoy a summer cookout and there need not really be any fear involved. Chicken really doesn’t get much tastier!

I think most people are downright impatient when it comes to cooking their chicken on the grill. Chicken takes a lot longer to cook than hotdogs or hamburgers, but with a bit of patience (which is key) your BBQ Grilled chicken can be the envy of the whole neighborhood!

HINTS AND TIPS FOR PERFECT GRILLED BBQ CHICKEN

Yes, your chicken can be tender, juicy and perfectly cooked through without being burnt to a crisp on the outside! Just follow these hints and tips for chicken perfection.

Whether you choose to eat the skin or not, DO leave it on. The skin provides a barrier and a protection against over-cooking and helps to seal the juices inside the chicken where they belong.
Moderate the heat on your grill. Have a hot area for searing and a cooler spot for cooking the chicken.
Don’t rush it. Patience is the key here. Sear your chicken to begin with and then move it over to the cooler spot on the grill and take your time. Good BBQ Grilled chicken on the bone will take, when done properly, at least an hour and often 2 hours.

Slow and steady makes for great grilled chicken. Timing is the key to perfection. Don’t be in a hurry.
Cover the grill while the chicken is cooking so that the heat stays in the grill and helps to cook the chicken through.
Season the chicken only with salt to begin with, and season it all over. You can start to slather on the BBQ sauce when the chicken is closer to being finished. That way it does the job it is supposed to do, seasoning and spicing the chicken rather than burning.
Legs and thighs are better suited to grilling. But that doesn’t mean you can’t do breasts. Start the legs and thighs first, and the breasts later, as they will cook much faster. Bone in is best for all of the chicken.
You can grill a whole chicken, but for that I recommend spatchcocking it. This is a matter of removing the back bone of the whole chicken and then pressing it with the heel of your hand to flatten it out. You can find a great tutorial for doing that here.

WHAT YOU NEED TO MAKE GRILLED BBQ CHICKEN

Its not rocket science. You can use either a charcoal grill or a gas grill. Both work very well.

4 pounds (scant 2 kg) bone in, skin on, chicken pieces (I tend to buy a while chicken and cut it up.)
fine sea salt
light olive oil or canola oil
BBQ sauce, store bought or homemade

This will feed approximately four hungry people. Remember bone in chicken weighs more than boneless, so you will need more.

Buy the best chicken you can afford. I like the free-from chicken that I can get here at the superstore. It is anti-biotic free. Remember for grilling, skin on, bone in, is best.

If you can find good free-range chicken and can afford it, by all means use that.

I find a great alternative is to buy whole chickens when on offer and cut them up myself. This was one of the first things I learned at college. You can find a great tutorial on how to do that here.

HOW TO COOK GRILLED BBQ CHICKEN

This is really all about technique and patience.

Rub your chicken pieces with some oil and salt them all over. Set aside.

Prepare your grill by preparing one side of the grill for high heat and the other side for a lower heat.

Once the grill is heated or the coals are ready, place your chicken pieces skin side down on the hottest part of the grill. Sear well, without burning. Turn over and then move to the cooler side of the grill.

For a gas grill, maintain the flame on one side of the grill only. Move the chicken to the other side, not directly over the gas flame.

Cover and cook the chicken, without disturbing, for 20 to 30 minutes. Uncover and baste the chicken with some BBQ sauce, flip over and baste again. Cover and allow to cook for a further 20 minutes.

Repeat this process, cooking for a further 20 to 30 minutes. The timing all depends on the size of your chicken pieces.

The chicken is done when the internal temperature at the thickest part reaches 160*F/71 (breasts) and 170*F/77*C.

This was the absolute most delicious grilled chicken. Tender and juicy without being overcooked. No burnt bits.

There was just enough sauce on it. If you put it on too early it usually burns. Unless you like the flavor of burnt sauce, remember to save it for the end.

Oh, and for safety, use a different dish to put the cooked chicken on at the end rather than using the same dish you brought the chicken out to the grill on. Also put any BBQ sauce you are using into a small dish and brush it onto your chicken from there. Don’t risk contaminating your original container of BBQ sauce by double dipping with the brush which has chicken juices on it.

Nothing goes greater with BBQ Grilled chicken than a delicious assortment of cold sides. Here are some of my favorite ones!

MOM’S POTATO SALAD – This is something we all love in the summer time. My mother made the best potato salad. Never cloying with too much mayonnaise, there was always the perfect amount of creaminess in the dressing and a beautiful mix of textures and flavors. It is the best potato salad!

MACARONI COLESLAW - A delicious combination of two favorite salads. This salad is all about texture with plenty of crunch from cabbage, carrots, spring onions, cucumber, celery, green peppers, and water chestnuts. With its sweet, creamy dressing, it’s pretty hard to resist going in for seconds. And because its a salad, there is no need to feel guilty!

Grilled BBQ Chicken

Yield: 4

Author: Marie Rayner

Prep time: 5 MinCook time: 1 H & 5 MTotal time: 1 H & 10 M

You will find that thighs and drumsticks BBQ better than the breasts, which do dry out if overcooked. Cook time is subjective depending on the size of your chicken pieces. Delicious every time.

Ingredients

4 pounds (scant 2 kg) bone in, skin on, chicken pieces (I tend to buy a while chicken and cut it up.)
fine sea salt
light olive oil or canola oil
BBQ sauce, store bought or homemade

Instructions

Rub your chicken pieces with some oil and salt them all over. Set aside.
Prepare your grill by preparing one side of the grill for high heat and the other side for a lower heat.
Once the grill is heated or the coals are ready, place your chicken pieces skin side down on the hottest part of the grill. Sear well, without burning. Turn over and then move to the cooler side of the grill.
For a gas grill, maintain the flame on one side of the grill only. Move the chicken to the other side, not directly over the gas flame.
Cover and cook the chicken, without disturbing, for 20 to 30 minutes. Uncover and baste the chicken with some BBQ sauce, flip over and baste again. Cover and allow to cook for a further 20 minutes.
Repeat this process, cooking for a further 20 to 30 minutes. The timing all depends on the size of your chicken pieces.
The chicken is done when the internal temperature at the thickest part reaches 160*F/71 (breasts) and 170*F/77*C.

Did you make this recipe?

Tag @marierayner5530 on instagram and hashtag it # marierayner5530

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com

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Debunking the myths of English Cookery, one recipe at a time.
The English Kitchen
http://theenglishkitchen.blogspot.com/

Source: https://www.theenglishkitchen.co/2023/05/grilled-bbq-chicken.html

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