Barbecued Chicken
This is worth assembling the ingredients for your own barbecue sauce. I loved basting the chicken over the barbecue grill. This recipe originated from my mother, which got me hooked on taste of home recipes. I like the personal comments to recipes & have loved TOH ever since
This is worth assembling the ingredients for your own barbecue sauce. I loved basting the chicken over the barbecue grill. This recipe originated from my mother, which got me hooked on taste of home recipes. I like the personal comments to recipes & have loved TOH ever since
- 2 teaspoons garlic powder
- sauce
- 1 tablespoon paprika
- 3 tablespoons brown sugar
- 1 1/2 teaspoons pepper
- 2 cups ketchup
- 2 whole chicken cut up
- seasoning mix
- 3 tablespoons salt
- 2 tablespoons onion powder
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon ground turmeric
- 1 pinch ground red pepper
- 2 tablespoons dried onion minced
- 2 tablespoons orange juice thawed
- 1 tablespoon seasoning mix
- 1/2 teaspoon liquid smoke
- Carbohydrate 18.7104064853384 g
- Cholesterol 252 mg
- Fat 50.8531929298333 g
- Fiber 0.580879856697708 g
- Protein 63.5125817458056 g
- Saturated Fat 14.5210114646217 g
- Serving Size 1 1 Serving (389g)
- Sodium 685.899838731577 mg
- Sugar 18.1295266286407 g
- Trans Fat 4.35825225204253 g
- Calories 796 calories
Step-by-step
- Heat barbecue/grill.
- Pat chicken pieces dry so seasoning coats well; set aside.
- Combine seasoning mix ingredients
- Sprinkle generously over both sides of the chicken. Reserve 1 tablespoon mix for sauce. Store leftovers in a covered container.
- Grill chicken, skin side down, uncovered, over medium coals for 20 minutes.
- Turn; grill 20 to 30 minutes more or until chicken is tender and no longer pink.
- Meanwhile, combine all sauce ingredients in a small bowl.
- During the last 10 minutes of grilling, brush chicken often with sauce.
Why Patting the Poultry Dry Matters
Moisture is the primary enemy of a crisp skin on the grill. Water molecules on the surface of the meat must convert to steam before any browning can occur, which steams the flesh instead of searing it. Paper towels work effectively to remove surface liquid before applying the spice blend. Keeping the grill grate clean and oiled prevents the skin from tearing when the pieces are flipped after twenty minutes of cooking over medium coals.
Managing Sugar in Homemade Sauce
Ketchup and brown sugar form the base of the sauce, meaning high heat will cause scorching quickly. Brushing sugary sauces onto meat too early leads to acrid, blackened patches instead of a glossy glaze. Apply the sauce only during the final ten minutes of the cooking window. Frequent brushing builds layers without burning the exterior before the interior reaches the proper doneness.
Judging Doneness Without a Probe
Piercing the thickest part of the thigh with a skewer reveals whether the juices run completely clear rather than pink. Resistance should be minimal when the meat is fully tender and yields easily to pressure. Resting the cooked chicken for ten minutes off the heat allows internal moisture to redistribute throughout the muscle fibers.
