Along with hot dogs and hamburgers, barbecued chicken is a true classic and makes a wonderful main course. Just keep in mind that chicken needs to cook longer at lower temperatures.
- bone-in, skin-on chicken parts (legs, thighs, wings, breasts)
- Kosher salt
- Extra virgin olive oil or vegetable oil
- 1 cup barbecue sauce
- Coat the chicken pieces with olive oil and sprinkle salt over them on all sides.
- Prepare one side of your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are few to no coals.
- Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill uncovered for 5 to 10 minutes, depending on how hot the grill is (you do not want the chicken to burn).
- Once you have a good sear on one side, turn the chicken pieces over and move them to the cooler side of the grill.
- If you are using a gas grill, maintain the flame on only one side of the grill, and move the chicken pieces to the cooler side, not directly over the flame. Reduce the temp to low or medium low (between 250°F and 275°F, no more than 300°F).
- Cover the grill and cook undisturbed for 20 to 30 minutes.
- Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 10-30 minutes.
- The timing will depend on your grill set-up, the size of your chicken pieces, and how cold your chicken pieces are to start with! If you're grilling smaller pieces of chicken on a charcoal grill, they may be done much earlier. The goal is to maintain a low enough grill temp so that the chicken cooks "low and slow."
- The chicken is done when the internal temperature of the chicken pieces are 160°F for breasts and 170°F for thighs, when tested with a meat thermometer.
- Or if you insert the tip of a knife into the middle of the thickest piece and the juices run clear, the chicken is done.
- If the chicken isn't done, turn the pieces over and continue to cook at a low temperature.
- If you want, you can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.
- Use a clean brush to paint the cooked chicken with more barbecue sauce and serve.
Chicken thighs and legs will hold up better to long, slow cooking than will breasts, which can more easily dry out. If you barbecue breasts, keep them on the coolest part of the grill. This recipe assumes fairly large chicken pieces. If you are working with smaller chicken pieces, they may require a shorter cooking time. If you are cooking wings, they too may be done before the other larger pieces. A note about the skin. Even if you do not plan on eating the chicken skin, it’s still best to barbecue it with it on. The skin will protect the chicken pieces from drying out.
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