Grilled BBQ chicken recipe
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (241g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Mix BBQ seasoning, brown sugar, salt and basting oil in a large bowl. Add chicken tossing to coat. Marinate covered, 6-8 hours in refrigerator.
- Preheat grill on HIGH for 10 minutes. Clean grill with wire brush. Using soft cloth, coat grill grate lightly with vegetable oil.
- Sear chicken on grill 2-3 minutes, until it has changed color one quarter of the way up from the bottom. Turn over; sear 2-3 minutes. Reduce heat to MEDIUM; close lid.
- Cook chicken 8-10 minutes, or until internal temp of chicken reaches 165 degrees. During the last few minutes of cook time, baste chicken evenly with BBQ sauce. Transfer chicken to clean platter.
The Heritage of Barbecue Glazes
Sweet barbecue applications trace their roots directly to the sugar plantations of the American South and Caribbean trade routes, where molasses and brown sugars routinely balanced heavy spice rubs. Boneless poultry readily absorbs these heavier molasses notes during extended refrigeration periods. Marinating meat for six to eight hours breaks down surface proteins while distributing salt evenly throughout the tissue. Basting oils containing high-smoke-point fats protect delicate poultry proteins from scorching during the initial high-heat phase.
Managing Heat Zones for Poultry
Searing poultry over high heat for two to three minutes per side creates essential Maillard compounds before transferring the cut to medium heat. Monitoring internal temperature with an instant-read thermometer ensures meat reaches precisely 165 degrees Fahrenheit without drying out. Applying sugary sauces during the final minutes prevents premature charring because high-fructose components burn rapidly under direct flames. Clean grates thoroughly with a wire brush and coat them lightly with neutral vegetable oil to prevent tearing the delicate surface of the protein.
