Grilling juicy, flavorful BBQ chicken is easy with the right techniques. Follow these steps for tender, fall-off-the-bone BBQ chicken every time you fire up the grill.
Choose Your Chicken
The best cuts of chicken for grilling are bone-in, skin-on parts. Thighs and drumsticks have more fat and connective tissue, making them ideal for barbecuing. Boneless skinless breasts can dry out on the grill. Opt for larger, thicker pieces over thin cutlets.
Whole chickens or chicken quarters with bones and skin intact work very well. The bones help conduct heat evenly, while the skin protects the meat from drying out.
Prep the Chicken
- Pat the chicken dry with paper towels. Removing excess moisture allows the BBQ rub to stick and promotes browning.
- Coat all sides with a dry BBQ seasoning rub. Use one with brown sugar, chili powder, garlic powder, salt, and pepper. Let it penetrate 15-30 minutes.
- For extra flavor, inject chicken with a marinade using an injection syringe 1-2 hours before cooking. Try apple juice, broth, barbecue sauce thinned with water or oil.
- Refrigerate chicken until ready to grill. The rub can draw out moisture – chilling helps firm up the skin.
Grill Over Medium Indirect Heat
- Prepare a charcoal grill for medium indirect heat, around 325-350°F, or heat a gas grill to medium.
- Use a 2-zone fire, with coals piled on one side. This gives a cooler area to move chicken if flames flare up.
- Place chicken skin-side up over indirect heat. Cover grill.
- Cook 30-45 minutes until chicken registers 165°F internally in thickest part. Rotate occasionally for even cooking.
- Move chicken directly over fire last 2-5 minutes to crisp skin, if desired. Take care not to burn.
Glaze the Chicken
- During last 10 minutes of grilling, frequently brush chicken with barbecue sauce.
- Try using sauces with molasses, vinegar, mustard, bourbon, spices – go beyond just tomato and brown sugar.
- Mix sauces to create custom flavors – a tangy, spicy glaze pairs well with sweet, sticky chicken.
- Brush on sauce thickly during final 2-3 minutes to lightly caramelize. Be careful not to burn.
Rest and Serve
- Remove chicken from grill and let rest 5-10 minutes before cutting to allow juices to reabsorb.
- Serve BBQ chicken hot with extra sauce on the side for dipping if desired.
- Refrigerate leftovers within 2 hours. Reheat gently to avoid drying out.
With a good dry rub, proper heat levels, and glazing, you can make incredibly moist, fall-off-the-bone barbecue chicken right in your backyard. Vary wood chips, sauces, rubs and injections for delicious results every time.
Frequently Asked Questions
What is the best temperature for grilling BBQ chicken?
Aim for an indirect grill temperature of 325-350°F. This slower, cooler heat thoroughly cooks the chicken without drying it out. Use a digital thermometer to check.
Does BBQ chicken need to be marinated?
Marinating is optional. A dry rub will flavor and tenderize the meat. Injecting or marinating for 1-2 hours adds extra moisture. But don’t marinate more than 4 hours or the acids can turn meat mushy.
How do you keep BBQ chicken moist?
- Cook slowly over indirect heat, not direct flames.
- Use a meat thermometer – don’t overcook.
- Brush with sauce toward the end to seal in juices.
- Let rest before eating so juices redistribute.
What is the safest internal temperature for chicken?
Cook until it registers 165°F at the thickest part. For whole chickens, check the inner thigh and breast. This kills any harmful bacteria. Going above 175°F can make the meat dry.
Can you reuse BBQ sauce?
Leftover sauce can be kept refrigerated up to 1 week. Reheat it just until warm before using as a dip or glaze. Don’t save sauce that touched raw chicken – discard it.
What sides go well with BBQ chicken?
Classic pairings include cornbread, coleslaw, baked beans, mac and cheese, potato salad and collard greens. Grilled vegetables like corn, zucchini and squash also complement smoked BBQ chicken’s rich flavors.
Conclusion
Following basic barbecue techniques helps guarantee tender, juicy grilled chicken every time. Apply a flavorful dry rub and let it penetrate the meat before cooking over indirect medium heat. Glaze frequently with sticky barbecue sauce near the end, being careful not to burn. Rest the chicken before serving for maximum juiciness. Vary the sauces and seasons to customize your backyard chicken barbecue. In just 30-45 minutes, you can enjoy this classic summer favorite.