Introduction
Barbecued chicken is a classic summer favorite for good reason – it’s flavorful, juicy, and easy to make. With just a few simple steps, you can have delicious barbecued chicken ready in no time.
Here is a comprehensive guide to barbecuing chicken perfectly every time. We will cover everything from choosing the right cuts of chicken, preparing the bird, to sauces and cooking techniques. With these tips and tricks, your backyard barbecues will never be the same!
What You’ll Need
- Whole chicken or chicken parts (breasts, thighs, drumsticks)
- Barbecue sauce or marinade
- Seasonings – salt, pepper, garlic powder, paprika, etc.
- Cooking oil or butter
- Tongs, spatula, instant-read thermometer
- Clean barbecue grill
Choosing the Right Chicken
Whole Chicken vs Chicken Parts
You can barbecue either a whole chicken or just chicken pieces like breasts, thighs, and drumsticks. Whole chickens take longer to cook but have juicier, more evenly cooked meat. Chicken parts cook quicker and allow more precise control over doneness.
For even cooking, choose similarly sized pieces – avoid mixing small drumsticks with large breasts. Bone-in parts hold moisture better than boneless.
Skin On or Skinless
Chicken skin protects the meat and keeps it juicier as it cooks. However, skinless chicken absorbs flavors better. Choose skin-on or off based on preference.
Bone In or Boneless
Bone-in chicken parts retain more moisture and flavor. Opt for boneless only if ease of eating is important.
Organic, Free Range or Conventional
Organic or sustainably raised chicken has a superior flavor. However, conventional chicken works perfectly well too.
Preparing the Chicken
Trimming
Trim off any excess fat or skin to prevent flare-ups on the grill.
Seasoning
Generously season chicken all over with salt, pepper and spices of choice. Apply seasoning under the skin for maximum flavor.
Marinating
Soak chicken for 30 mins to overnight in a marinade or seasoned yogurt for added juiciness.
Partially Cooking
Partially grill chicken until just lightly charred then finish cooking to lock in smoky barbecue flavor.
Sauces and Rubs
Flavor chicken with dry rubs, spice blends, homemade barbecue sauce, or store-bought varieties like:
- Sweet and smoky
- Spicy chipotle
- Tangy citrus or vinegar based
- Rich bourbon
Brush sauce on chicken during last 5-10 mins only to prevent burning.
Grilling Techniques
Direct vs Indirect Heat
Use direct high heat to quickly sear chicken then move to indirect lower heat to finish cooking.
Rotisserie
Rotisseries evenly cook and self-baste chicken, yielding very moist meat.
Grill Planks
Planks infuse smoky flavor. Avoid soft woods like pine which can impart turpentine flavors.
Beer Can Chicken
Insert an open beer can into the cavity to flavor and steam the inside.
How to Tell When Chicken is Done
Chicken is safely cooked when it reaches an internal temperature of 165°F. Quickly check in the thickest part using an instant-read thermometer.
Signs of doneness:
- Juices run clear
- Meat near bones in no longer pink
- Skin is crisp and browned
Common Mistakes to Avoid
Avoid these pitfalls for perfectly barbecued chicken:
- Undercooking – always use a thermometer for doneness.
- Burning skin – keep heat moderately low.
- Uneven cooking – frequently rotate chicken.
- Flare-ups – trim excess fat and oil.
- Over-saucing – apply sauce only at the end.
Serving Suggestions
Take your barbecued chicken to the next level with:
- Tangy barbecue sauces and salsas
- Cool, creamy coleslaws
- Grilled vegetables like corn, peppers, or onions
- Macaroni or potato salads
- Buttery biscuits, cornbread or rolls
- Watermelon, peach or apple salad
With the proper techniques and a good grill, you can make restaurant-worthy barbecue chicken at home. Have fun experimenting with different marinades and rubs until you find your signature style. Get the whole family involved – barbecuing chicken is a perfect way to spend a fun summer evening together!
Frequently Asked Questions
What is the best cut of chicken for barbecuing?
Bone-in chicken legs and thighs are ideal cuts for barbecuing. The bones help keep the meat moist and add flavor. The dark meat stays juicy even when thoroughly cooked.
Should I brine chicken before barbecuing?
Brining chicken before grilling helps ensure juicy, well-seasoned meat. Dissolve salt and sugar in water, then soak chicken for 30 mins to 1 hour prior to cooking.
Is it necessary to sear chicken first?
Searing chicken over direct high heat before finishing over indirect low heat helps create a nice char while cooking the meat evenly. But it’s not strictly necessary.
How do I prevent chicken from drying out on the grill?
Use bone-in pieces, grill with the skin on, marinate beforehand, and move chicken to indirect heat to finish cooking. Don’t overcook – remove from heat at 165°F.
What is the best way to test doneness?
An instant-read thermometer is the most reliable way to test doneness. Insert it at the thickest part and verify the internal temp reaches 165°F.
Can I grill frozen chicken?
It’s unsafe to grill chicken while still frozen or partially frozen. Always thaw chicken fully in the refrigerator before grilling.
Conclusion
Grilling juicy, flavorful chicken is easy with the right techniques. Allow chicken to marinate before cooking. Sear over direct heat then finish over indirect heat, being careful not to overcook. Use a thermometer to ensure chicken reaches 165°F internally. With a flavorful dry rub or barbecue sauce, you’ll have the perfect backyard feast ready in no time. Get creative with different spice blends and sauces until you find your signature barbecue chicken recipe. Enjoy your summertime grilling!