How to BBQ Chicken
If using a whole chicken, cut it up into pieces., Make a brine., Allow the brine to cool, then submerge the chicken in it for at least eight hours or overnight., Rub the chicken with barbecue sauce., Stack coals in a pyramid shape in the grill pit...
Step-by-Step Guide
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Step 1: If using a whole chicken
Cut off any excess fat and discard the gizzard, liver, etc. -
Step 2: cut it up into pieces.
In a large pot, dissolve 1/4 of a cup of kosher salt in about one quart of hot water.
Flavorings like peppercorns, lemon peel, honey, rosemary or other spices can also be added.
Adding a little sugar to the brine helps the outside of the chicken to caramelize. , Remove chicken from brine and pat with paper towels If possible, allow pieces to dry on racks for a couple of hours.
This produces the crispiest skin possible. , A mixture of vinegar, ketchup, brown sugar, mustard, Worcestershire sauce and molasses is a great alternative to a commercially-prepared sauce. , Allow fluid to soak in for 15 minutes, then toss in lit matches at every corner of the pyramid. ,, You want a minimal amount of heat on one side and a fierce blaze on the other. , Cover grill and allow to cook for 25-35 minutes, until chicken is golden-brown and 150 F at the bone. ,, In small batches, move chicken over the coals on the other side of the grill. , Remove quickly, after about three to five minutes.
If the skin becomes black and charred before the meat is done, the coals are too high.
Use the grill scraper to distribute coals underneath the rack more evenly.
If the skin is flabby and the meat isn't cooking through, the coals are too low.
Stoke them with a scraper to get the heat up, or throw in a few more quick-light coals. ,, -
Step 3: Make a brine.
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Step 4: Allow the brine to cool
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Step 5: then submerge the chicken in it for at least eight hours or overnight.
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Step 6: Rub the chicken with barbecue sauce.
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Step 7: Stack coals in a pyramid shape in the grill pit
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Step 8: squirting with lighter fluid with every couple of layers.
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Step 9: Let coals burn for at least 20 minutes
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Step 10: until they are red and glowing instead of actively flaming.
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Step 11: Using a grill scraper
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Step 12: bank the glowing coals to one side of the pit.
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Step 13: Place sauced chicken on the cool side of the grill
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Step 14: away from the glowing coals.
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Step 15: Rotate and re-sauce the chicken at least once during the cooking process in order to ensure everything cooks evenly.
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Step 16: After chicken has been mostly cooked on the interior
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Step 17: brush pieces again with barbecue sauce.
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Step 18: Cook chicken over hot coals
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Step 19: skin-side down
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Step 20: until sauce becomes syrupy and skin is very crisp.
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Step 21: Remove chicken to a serving platter and allow to rest for five minutes.
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Step 22: Serve with plenty of napkins.
Detailed Guide
Cut off any excess fat and discard the gizzard, liver, etc.
In a large pot, dissolve 1/4 of a cup of kosher salt in about one quart of hot water.
Flavorings like peppercorns, lemon peel, honey, rosemary or other spices can also be added.
Adding a little sugar to the brine helps the outside of the chicken to caramelize. , Remove chicken from brine and pat with paper towels If possible, allow pieces to dry on racks for a couple of hours.
This produces the crispiest skin possible. , A mixture of vinegar, ketchup, brown sugar, mustard, Worcestershire sauce and molasses is a great alternative to a commercially-prepared sauce. , Allow fluid to soak in for 15 minutes, then toss in lit matches at every corner of the pyramid. ,, You want a minimal amount of heat on one side and a fierce blaze on the other. , Cover grill and allow to cook for 25-35 minutes, until chicken is golden-brown and 150 F at the bone. ,, In small batches, move chicken over the coals on the other side of the grill. , Remove quickly, after about three to five minutes.
If the skin becomes black and charred before the meat is done, the coals are too high.
Use the grill scraper to distribute coals underneath the rack more evenly.
If the skin is flabby and the meat isn't cooking through, the coals are too low.
Stoke them with a scraper to get the heat up, or throw in a few more quick-light coals. ,,
About the Author
Nicholas Campbell
Experienced content creator specializing in hobbies guides and tutorials.
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