Chicken is a versatile protein that can be prepared in endless ways for barbecuing. With the right seasoning and cooking technique, you can make juicy, flavorful grilled chicken that your family and friends will love. There are a few simple steps to follow to perfectly season chicken for the barbecue.
Select the Right Chicken Cuts
When choosing chicken for the grill, opt for bone-in, skin-on pieces rather than boneless skinless chicken breasts. The bone and skin help keep the meat moist and add flavor. The best cuts of chicken for bbq are:
Chicken Thighs
Chicken thighs are ideal for the grill because they contain more fat and connective tissue. This keeps them tender and juicy, even when exposed to high heat. Skin-on, bone-in thighs have the best results.
Chicken Legs
Legs are another excellent option, as they also have bones, fat, and skin to prevent drying out. Go for whole legs or leg quarters.
Chicken Wings
Wings cook quickly on the grill and get crispy skin. The drilling helps render excess fat while concentrating flavors.
Chicken Breasts
If using breasts, choose bone-in, skin-on over boneless skinless. The bones and skin prevent overcooking. You can also pound them to flatten so they cook evenly.
Chicken Drumsticks
Drumsticks are a fun, hand-held option for bbq chicken. The small size allows them to absorb flavors and cook quickly over direct heat.
Tip for Buying Chicken
When purchasing chicken, look for cuts that are even in size and thickness to ensure even cooking. Avoid any with tears or holes in the packaging. For safety, only use chicken within 1-2 days of purchasing or freeze it right away.
Season Ahead of Time
It’s crucial to season the chicken at least a few hours or up to a day before grilling. Seasoning ahead allows time for the flavors to permeate deeply into the meat.
Here are the benefits of seasoning in advance:
- The seasoning gets absorbed better compared to just seasoning right before cooking.
- The chicken has time to air dry in the fridge, which further concentrates flavors.
- Dry brining chicken with salt improves texture and makes it more tender.
- Marinating adds tons of flavor to the meat that you don’t get with quick seasoning.
- Pre-seasoned chicken often yields better char and caramelization on the grill.
- You can let herb rubs and spice blends hydrate and meld flavors by sitting.
For best results, pat chicken dry first, then season, and let it marinate in the fridge until ready to grill.
Use Coarse Kosher Salt
Kosher salt is a must for seasoning chicken headed for the barbecue. Use it alone or pair it with other herbs and spices. Here’s why it’s ideal:
- The large grains distribute evenly and penetrate the meat better than fine table salt.
- It dissolves slowly to deeply season the chicken.
- The texture provides a satisfying crunch with each bite.
- It contains no additives or anti-caking agents.
- The coarse grains don’t dissolve and over-salt the chicken like fine salt.
- It draws out moisture for better browning and caramelization.
Sprinkle kosher salt generously on all sides of the chicken. Approximately 1 teaspoon per pound is a good rule of thumb.
Utilize Dry Rubs
Dry rubs take your grilled chicken from boring to bold. Rubs add spice, herbs, citrus, and other dynamic flavors. Try homemade blends or store-bought varieties.
Here are some tips for success with dry rubs:
- For homemade rubs, use dried herbs and spices for the most intense flavor.
- Include some salt for maximum seasoning but don’t make the blend only salt.
- Use paprika or chili powder for color and subtle heat.
- Play with other dried herbs and spices like oregano, thyme, rosemary, garlic powder, onion powder, cumin, and cayenne.
- Add sweetness with brown sugar, honey, or maple syrup.
- Consider citrus zest, coffee, cocoa, mustard powder, or crushed pepper flakes.
- Use approximately 2-3 tablespoons of the blend per pound of chicken.
- Rub it evenly over every surface, massaging it into the meat.
- Let it sit for at least 1-3 hours before grilling.
Marinate for Bold Flavors
Marinating chicken imbues it with tons of flavor. The acidic ingredients in marinades tenderize and moisten the meat too. Follow these tips:
- Use an acidic liquid like lemon or lime juice, vinegars, yogurt, or buttermilk as the base.
- Add fresh herbs like parsley, basil, thyme for flavor.
- Include aromatics like garlic, ginger, onions, or chiles.
- Use oil like olive, avocado, or canola oil to help the marinade coat the chicken.
- Spice it up with spices like cumin, turmeric, curry powder, mustard, etc.
- For safety, marinate chicken in the fridge up to 24 hours.
- Marinate in a sealed bag or container, turning occasionally.
- Let chicken come to room temp before grilling for even cooking.
Brine for Juiciness
Brining chicken before smoking or barbecuing boosts moisture and makes it incredibly tender. To brine chicken:
- Dissolve 1/2 cup salt and 1/2 cup sugar in 4 cups hot water until clear.
- Add 4 cups cold water along with any desired seasonings.
- Submerge the chicken in the brine, cover, and refrigerate 1-2 hours per pound.
- Rinse the chicken and pat dry before seasoning and grilling.
Air Chill for Concentrated Flavor
Air chilling seasoned chicken in the fridge overnight further intensifies the flavor. Here’s how:
- Season or marinate the chicken as desired.
- Arrange chicken on a baking sheet or platter.
- Chill uncovered overnight, letting the surface dry out.
- The dry exterior helps form a flavorful crust when grilled.
- Air chilling also slightly firms the texture of the chicken.
Top Tips for Grilling
Once the chicken is perfectly seasoned, follow these tips for grilling:
- Use indirect heat, keeping the cooler side ready for chicken not ready to flip.
- Flip only once during cooking unless flare-ups occur.
- Rotate chicken every 5-10 minutes for even cooking.
- Brush with sauce only in the last 5-10 minutes to avoid burning.
- Allow 5-15 minutes to rest before serving for juicier meat.
- Target an internal temperature of 165°F for safe doneness.
- Time bone-in pieces at 8-12 minutes per side. Boneless cooks faster at 6-8 minutes.
Pair with Creative BBQ Sauces
Barbecue sauce adds another layer of tangy sweetness. Integrate these creative flavors:
- Bourbon, whiskey, rum, or beer for complexity
- Lime, pineapple, mango, or other fruits
- Coffee, maple syrup, honey, agave for sweetness
- Ginger, thyme, oregano, basil for herbs
- Sriracha, harissa, chipotles in adobo for a kick
- Peanut butter, tahini, coconut milk for creaminess
- Vinegars like balsamic, red wine, rice wine, white wine
- Molasses, brown sugar, or maple syrup
Brush the sauce on chicken during the last 5-10 minutes of grilling to avoid charring it.
6 Delicious Ways to Season Chicken for BBQ
Here are a few fool-proof seasoning blends, marinades, and dry rub combinations perfect for grilled chicken:
1. Basic Barbecue Chicken
Coat chicken in olive oil and season generously with smoked paprika, garlic powder, onion powder, cumin, kosher salt, and pepper. Grill over indirect heat 25-35 minutes until cooked through. Brush with your favorite bbq sauce the last 5 minutes.
2. Jerk Chicken
Whisk together jerk seasoning, brown sugar, oil, lime juice, garlic, salt, and pepper. Marinate chicken 4-12 hours. Grill over indirect heat, basting with the marinade.
3. Mexican Chicken
Combine ancho chili powder, cumin, garlic, lime juice, cilantro, and salt. Rub over chicken and let sit 1 hour before grilling.
4. Greek Chicken
Mix together lemon juice, garlic, dried oregano, parsley, olive oil, and salt. Pour over chicken and marinate up to 24 hours before grilling.
5. Tandoori Chicken
Whisk plain yogurt, lemon juice, garam masala, cumin, cayenne, ginger, garlic, and salt. Marinate chicken 4-12 hours, then grill.
6. Mustard and Herb Chicken
Blend Dijon mustard, rosemary, thyme, honey, garlic, and olive oil. Coat chicken and let marinate before putting on the barbecue.
With the right seasoning combinations and grilling methods, you can make juicy, flavor-packed chicken perfect for casual dinners or backyard barbecuing. Experiment with global spices, fresh herbs, citrus, vinegars, mustard, and other bold flavors to make it shine.
Frequently Asked Questions About Seasoning Chicken for BBQ
What is the best way to season chicken for grilling?
The best way is to season chicken at least a few hours or up to 1-2 days before grilling. This gives time for the seasoning, marinades, or dry rubs to fully penetrate and tenderize the meat. Pat chicken dry first, then coat all over with seasoning. Refrigerate until ready to grill.
Should you marinate chicken before grilling?
Marinating is highly recommended to infuse chicken with tons of flavor. The acidic ingredients also help tenderize the meat. Marinate in the fridge up to 24 hours for safety.
How long does it take to marinate chicken?
For maximum flavor, marinate bone-in chicken parts 8-24 hours and boneless breasts 4-12 hours. Quick marinades of 30 minutes-1 hour also work.
What is the best way to dry rub chicken?
Combine your favorite dry spices, herbs, salt, pepper, sugar, and citrus zest if desired. Pat chicken dry then generously rub the blend all over every surface. Refrigerate at least 2-4 hours before grilling.
Can you put dry rub on chicken right before grilling?
It’s best to add dry rubs several hours before cooking to let the flavors penetrate deeply. But you can apply rub immediately before grilling in a pinch – just be sure the grill is hot and ready first.
What herbs are good for BBQ chicken?
Rosemary, thyme, oregano, parsley, basil, chives, and cilantro are excellent fresh herb choices. For dried, opt for thyme, oregano, parsley, garlic powder, onion powder.
How do I keep chicken moist when grilling?
- Brine chicken before grilling
- Leave the bone and skin on while cooking
- Flip only once during grilling
- Use indirect heat, keeping a cooler side for chicken not ready to flip
- Let chicken rest 5-10 minutes before serving
How do I get crispy chicken skin on the grill?
- Pat chicken dry before seasoning
- Apply baking powder or cornstarch to help dry the skin
- Use a hot grill temp around 400-450°F
- Place chicken skin-side down first
- Start with direct heat to crisp the skin before moving to indirect heat
- Avoid flipping more than once
Conclusion
Seasoning is one of the most important factors for delicious grilled bbq chicken. With the proper techniques, you can achieve juicy, tender meat with wonderfully charred and caramelized flavor. Allow plenty of time for the seasoning to penetrate deeply before grilling. Experiment with bold herbs, spices, citrus, vinegars, and other fun flavors in marinades, dry rubs, and sauces. Follow these tips for perfectly seasoned and cooked chicken that will be the star of your next barbecue.