Becoming a barbecue chicken master requires learning how to properly season and flavor the meat. With the right combination of spices and techniques, your barbecue chicken will turn out moist, juicy and packed with flavor every time. This comprehensive guide explores how to season chicken for barbecuing to get the most delicious results.
Choose High-Quality Chicken
Starting with high-quality chicken ensures you have the best base for well-seasoned barbecue chicken. Opt for fresh, never-frozen chicken that hasn’t been injected with broths or saline solutions. This allows the real flavors from seasoning to shine through. Organic, free-range and air-chilled chicken offer premium quality.
Look for chickens with creamy, pale yellow skin rather than pale, fatty skin. The chicken should also smell fresh, not sour or ammonia-like. Whole chickens are ideal for even cooking on the grill. Chicken pieces like breasts, thighs and legs work well too.
Trim Excess Fat and Skin
Trimming off excess fat and skin helps the seasoning adhere directly to the meat rather than sitting atop a layer of fat. Use kitchen scissors or a sharp knife to carefully trim visible fatty areas and excess skin, while leaving the skin intact on thighs and drumsticks for protection from the grill.
Removing excess fat allows the natural flavors of the chicken and seasoning to become the real stars when cooking. This prevents the barbecue chicken from tasting greasy. Any bits of visible fat will melt and baste the meat while grilling anyway.
Create a Flavorful Brine
Soaking chicken in a brine before cooking infuses it with extra moisture and seasoning. Dissolve salt and sugar in water or another liquid like fruit juice, buttermilk or chicken stock. Submerge the chicken in the brine, covering it completely, and let it soak in the fridge anywhere from 30 minutes to overnight.
Flavored brines add another layer of taste to the chicken. Try aromatic ingredients like smashed garlic cloves, whole peppercorns, bay leaves, fresh herbs and citrus slices. Spices like chili powder, paprika, cumin and oregano also infuse bold flavors.
The salt in the brine helps the seasoning permeate deep into the chicken meat. This amplifies the flavor while keeping the chicken incredibly juicy. Pat the brined chicken dry before applying a spice rub.
Use a Versatile Spice Rub
A flavorful homemade spice rub is key for incredible barbecue chicken. Rubs add flavor and texture to the exterior while also forming a tasty, caramelized crust when grilled. Consider the flavor profile you want, like smoky, spicy, herby or garlicky.
All-purpose spice blends work on any type of chicken. For a basic rub, combine salt, pepper, garlic powder, chili powder, paprika and brown sugar. Customize it to your taste with spices like cayenne, cumin, mustard powder, cinnamon or ground ginger. Fresh herbs like thyme, rosemary, oregano and parsley add aromatic flavor.
Mix the dried spices together then drizzle in olive oil to create an easy paste-like rub. Spread an even layer all over the chicken, massaging it into the skin. Let the rubbed chicken rest while the spices infuse into the meat, at least 20 minutes or up to overnight.
Try Wet Marinades for Flavor
Another way to infuse barbecue chicken with flavor is marinating it in a wet sauce-like mixture. Common ingredients include oil, acidic components like vinegar or citrus juice, and flavor boosters like garlic, onions, herbs and spices.
The acid helps break down the chicken’s proteins so the flavors easily penetrate into the meat, while oil coats and bastes it. Shake chicken pieces in a sealable plastic bag with the marinade to evenly coat. Refrigerate anywhere from 2 hours to overnight.
Common marinade themes are Mediterranean with olive oil, lemon, garlic and oregano; Asian with soy sauce, sesame oil, garlic and ginger; or a chili-lime blend with jalapeños and cilantro. Marinating longer results in more flavor infusion.
Grill Low and Slow
Now that the chicken is perfectly seasoned, it’s time to work your barbecue magic. Use indirect heat by only turning on the burners on one side of a gas grill, or pile charcoal on one side of a charcoal grill. This creates a cooler side to cook the chicken without burning.
Aim to grill the chicken around 300-350°F, adjusting the heat as needed. This slower, low cooking gives the meat time to become incredibly tender, moist and smoky without drying out. Whole chickens take 1-1.5 hours, bone-in pieces take 30-45 minutes and boneless breasts 15-20 minutes.
Turn the chicken every 15 minutes or so for even cooking. Baste it with any leftover marinade or rub mixture throughout grilling. Test for doneness by cutting into the thickest part of the meat. The juices should run clear with no pink remaining when fully cooked.
Consider Dry Rubs for Crispy Skin
One dilemma when grilling chicken is how to get crispy skin with a tender interior. Dry spice rubs are the best bet for achieving crispy, crackly skin on barbecue chicken while keeping the meat juicy.
The layer of dried spices and aromatic herbs forms a flavorful crust when exposed to the grill’s heat. Oil-based rubs help further crisp and brown the skin without overcooking the meat. Avoid sugary rubs which can burn quickly.
Let the rubbed chicken sit uncovered in the fridge for up to a day before grilling. The air drying helps ensure extra crispy skin. Grill over direct heat for a few minutes per side before moving to indirect heat to finish cooking.
Use Beer, Soda or Juice to Baste
Basting helps keep barbecue chicken moist and adds even more flavor. Using an acidic liquid rather than straight oil for basting gives the skin a sheen and makes it extra crispy. The sugars and flavor compounds also caramelize into the skin.
Beer, soda and fruit juices all work for chicken basting. Opt for brews, sodas and juices with complementary flavors to the rub, like ginger ale, cola, lemon-lime soda, apple juice or mango nectar. Just avoid super sugary drinks which can burn.
Swab or brush the basting liquid generously over the chicken during the last 10-15 minutes of grilling. The chicken will hiss and sizzle as the liquid caramelizes into the seasoned crust for finger lickin’ good barbecue chicken.
Let It Rest Before Serving
Never slice into freshly grilled chicken right off the barbecue! Letting it rest first allows the juices to redistribute evenly throughout the meat. Resting for 5-10 minutes after grilling prevents the chicken from being dry.
Tent the chicken loosely with foil as it rests to keep it warm. The resting period lets the seasoning and smoky flavor from grilling penetrate further in. Carve the chicken and serve it with any accumulated juices for incredibly moist, flavorful meat.
Juicy, well-seasoned barbecue chicken is a real crowd pleaser. Mastering how much seasoning to use and the grilling technique for your flavor and texture preferences takes practice. Over time, you’ll nail how to make chicken that’s bursting with your signature barbecue flavors.
Frequently Asked Questions About Seasoning Barbecue Chicken
Grilling enthusiasts often have questions when learning how to season chicken for perfect barbecue results. Here are answers to some of the most common barbecue chicken seasoning FAQs.
Should you season chicken before or after brining?
It’s best to season chicken after brining. If you apply a spice rub or marinade before brining, the salt in the brine will draw out and neutralize some of the seasonings. For maximum flavor, rinse off the brine then pat the chicken dry before adding your rub or marinade.
How long should you let chicken marinate?
For the best infusion of flavor, marinate chicken for at least 2 hours and up to overnight in the fridge. The longer chicken sits in the acidic marinade, the more the flavors permeate into the meat. If short on time, 30 minutes to an hour will still add good flavor.
What’s the best way to apply a dry rub?
Start with clean, dry chicken so the rub adheres well. Sprinkle the rub ingredients evenly all over the chicken, then use your hands to massage and pack the spices into the meat. Coat every inch of the chicken, inside cavities and under skin. Press firmly so the rub sticks and infuses flavor.
Should you put barbecue sauce on before or after grilling?
Save the barbecue sauce for after grilling or just for serving. Sugary sauces will burn if applied before cooking. Baste with oil, wine or a vinegar-based mop during grilling to prevent sticking. After cooking, lightly brush sauce on to allow the chicken’s flavor to shine.
How do you know when grilled chicken is fully cooked?
Check for doneness by cutting into the thickest part of the chicken to ensure it’s cooked through without any raw pink meat. Chicken is safe to eat once it reaches an internal temperature of 165°F. The juices should run clear at this point rather than tinged pink or red.
How can you keep chicken moist when grilling?
Low, indirect heat prevents dried out chicken. Marinating and basting also helps keep it juicy. Not overcooking and letting it rest after grilling seals in moisture. Grilling to just 160-165°F prevents overdrying the chicken while still cooking it safely. Tenting with foil while resting keeps moisture in.
Get Creative With Seasoning For Delicious Barbecue Chicken
Barbecue chicken is so versatile when it comes to flavor combinations. Don’t be afraid to get creative with your go-to spices, herbs, sauces and marinades. Consider these ideas to inspire your next masterfully seasoned barbecue chicken creation:
- Italian herb rub with rosemary, thyme, oregano, basil, garlic, lemon zest and olive oil
- Smoky dry rub with paprika, cumin, chili powder, brown sugar, garlic and chipotle peppers
- Caribbean jerk marinade with pineapple juice, habanero peppers, allspice, thyme, garlic and lime juice
- Asian ginger marinade with soy sauce, sesame oil, ginger, brown sugar, garlic and chili flakes
- Lemon-herb wet rub with olive oil, lemon zest, parsley, basil and cracked black pepper
- Cajun blackening seasoning with smoked paprika, garlic powder, onion powder, oregano, thyme and cayenne
- Margarita marinade with tequila, orange juice, lime juice, cilantro and jalapeño peppers
Endless combinations of spices, herbs, citrus, oil and other flavor boosters exist. Part of the fun with grilling chicken is experimenting to discover your perfect signature flavors. Keep notes on blends you create so you can replicate new favorites again and again.
Master the Fundamentals for Perfectly Seasoned Chicken
Learning how to properly season chicken takes your barbecue skills to the next level. Follow these key tips for flavorful, juicy chicken every time you fire up the grill:
- Start with high-quality fresh chicken and trim excess fat and skin
- Brine chicken ahead of time to infuse with moisture and seasoning
- For crispy skin, use a bold dry rub. For juicy meat, opt for wet marinade
- Grill chicken slowly using indirect heat around 300-350°F
- Baste with a flavorful liquid like beer or fruit juice to prevent drying out
- Let chicken rest for 5-10 minutes before serving to seal in juices
- Mix up your flavor profiles with global spice blends, herbs and aromatics
With the right tools and techniques, you’ll gain confidence creating perfectly barbecued chicken bursting with your signature flavors. From classic Southern barbecue with smoky dry rub to Jamaican jerk or Italian herb marinades, the possibilities for incredible backyard chicken are endless.
Conclusion
Seasoning is one of the most important elements for delicious barbecue chicken. Mastering how to brine, marinate and rub chicken ensures it turns out incredibly juicy, tender and packed with flavor. Using the right combination of spices, aromatics and cooking techniques allows you to create your signature barbecue chicken recipes.
While it takes practice to learn how your grill works with different seasoning methods, have fun experimenting with endless flavor possibilities. Use this guide to get started making your barbecue chicken truly mouthwatering. From a bold dry rub for crispy skin to a zesty wet marinade that infuses deep into the meat, properly seasoned chicken takes your backyard grilling skills to new heights.