Sweet and Tasty Grilled BBQ Chicken
A quick and easy recipe for a delicious and juicy BBQ chicken that's perfect for any occasion.
A quick and easy recipe for a delicious and juicy BBQ chicken that's perfect for any occasion.
- Carbohydrate 71.9976967583227 g
- Cholesterol 0 mg
- Fat 0.0151083333333333 g
- Fiber 0.0436333351135253 g
- Protein 0.105220000112129 g
- Saturated Fat 0.00245 g
- Serving Size 1 1 Serving (74g)
- Sodium 44.7967500261634 mg
- Sugar 71.9540634232092 g
- Trans Fat 0.00151666666666667 g
- Calories 279 calories
Step-by-step
- To Prep chicken, Peel back the skin from the legs and breasts but DO NOT detach the skin from the chicken, you only want to expose the meat for seasoning. Lightly sprinkle garlic salt over the chicken on both sides, then liberally (as in "a lot", not the political party) sprinkle the Paprika on both sides, pull the skin back over the chicken and lightly sprinkle some more paprika, by keeping the skin on this way you help to prevent the chicken from drying out or getting to charred.
- Once the chicken is well seasoned, cover and let sit for about a half an hour. This is to let the seasoning set in a bit and to allow the chicken to warm up a little before cooking. *Letting the meat come to room temp (or in the case of chicken "close to room temp") right before cooking is a secret known by all the great chefs of the world for perfectly cooked meat. DO NOT ADD SAUCE UNTIL THE LAST FEW STEPS.
- Mix BBQ sauce, Brown sugar and Smoked chipotle Tabasco sauce together in a container and set aside.
- Now its time to Get the grill set up. Once you have cleaned and lit the grill set your burners on low and close the lid for a few minutes (for charcoal use the indirect cooking method). Then place chicken on the grill and close lid, Let the chicken cook for about 10-15 minutes or until you start to see clear juices coming out of the chicken, then turn over and let cook for another ten minutes or so. (If you have a BBQ Thermometer you want to keep the internal heat at about 300 degrees F). Now after you have cooked both sides of the chicken about half way, coat the top side of the chicken with the BBQ sauce, Turn chicken over and coat the underside and let cook. You want to continue to coat and turn several times giving your self a few minutes in between turns to allow the sauce to caramelize. Check chicken to ensure its at the proper temp of 180F (According to the USDA as of July 2011) and enjoy.
Allowing seasoned poultry to rest for thirty minutes at ambient temperature before it meets the grates ensures even heat penetration and prevents the muscle fibers from seizing up on contact with hot metal. Regional American barbecue traditions often rely on heavy sugar-based coatings, which require precise thermal management to avoid bitter acridity from burning sugars.
- Maintain an internal grill temperature around 300 degrees Fahrenheit to cook the bone-in pieces thoroughly without scorching the exterior.
- Substitute one cup of brown sugar with a half cup of honey if you prefer a more fluid glaze that caramelizes quickly.
- Delay applying the sauce until the poultry reaches the halfway point of cooking, because high-sugar sauces will burn before the interior reaches the safe 180 degrees Fahrenheit threshold.
- Wrap leftover cooked pieces tightly in heavy-duty foil and store them in the refrigerator for up to three days.
- Reheat refrigerated portions slowly in a 325 degrees Fahrenheit oven until warmed through, brushing an extra layer of sauce on top during the final five minutes to restore moisture.
Proper temperature control separates dry poultry from juicy results. Mastering these precise intervals yields consistently reliable outdoor cooking outcomes.
