GRILLED BBQ CHICKEN (BARBECUE CHICKEN RECIPE)
Say hello to your newest go-to summer staple, the best Grilled BBQ Chicken recipe! This easy recipe utilizes a quick BBQ chicken marinade, a flavorful BBQ chicken dry rub, & indirect grilling, yielding perfectly tender, juicy, & flavorful BBQ chicken every time. The only grilled barbecue chicken recipe you'll need from now on!
Provided by Jess Larson | Plays Well With Butter
Categories Main Dishes
Time 12h
Number Of Ingredients 15
Steps:
- If you'd like to make BBQ chicken without the skin, tear the skin off of each chicken thigh. If you'd like to make skin-on BBQ chicken, simply trim off any excess skin or fat.
- Add all listed ingredients to a small bowl or jar. Stir to combine. Set aside, or store on your spice rack in an airtight container for up to 2 months.
- Add the beer (or buttermilk) to a large bowl or ziptop bag. Add in the kosher salt and stir to combine. Add the chicken, submerging all the parts in the beer mixture. Set aside to brine for at least 20 minutes or up to 2 days. If brining longer than 1 hour, be sure to store the chicken in the brine in an airtight container or ziptop bag in the refrigerator. If I have the time, I usually try to brine for at least 12 hours.
- Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.)
- Once the grill is hot, remove the chicken from the brine, patting off any excess moisture with a paper towel. Season generously with salt & the BBQ chicken dry rub. If using skin-on chicken, work your fingers under the skin to season both sides of the skin.
- Place the seasoned chicken on the indirect side of the grill (skin side up, if using skin-on chicken), as close to the fire as possible without being over the direct heat. Cook the chicken, rotating the pieces 180 degrees every 15 minutes, until an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 150 degrees F. Depending on the size of your chicken & the temperature of your grill, this could take as little as 15 minutes or up to 40 minutes.
- Move the chicken over direct heat. If using skin-on pieces, flip the chicken so the skin-side is down. Use a pastry brush to baste the BBQ chicken with BBQ sauce & cook for 2 minutes. Flip the chicken & cook for 2 minutes more. If using skinless chicken, baste the second side with BBQ sauce; if using skin-on chicken, I suggest not applying BBQ sauce to the skin to keep it nice & crispy. Repeat 2-3 times, until your chicken is as charred & saucy as desired and an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 160 degrees F. Remove from the grill and set aside to rest for 5-10 minutes. Carryover heat will cause the internal temperature to continue to rise as it rests. The chicken will be ready to serve once an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 165 degrees F.
- with extra BBQ sauce and your favorite summer side dishes. Enjoy!
Nutrition Facts : Calories 240 calories, Sugar 31.1 g, Sodium 1054.9 mg, Fat 4.7 g, SaturatedFat 1.2 g, TransFat 0 g, Carbohydrate 40.3 g, Fiber 1.5 g, Protein 5.4 g, Cholesterol 23.6 mg
GRILLED BARBECUED CHICKEN
It's fun for me to have my family together so I can prepare their favorite foods, like this saucy barbecued chicken. The moist and plump pieces always bring enthusiastic compliments from our four grown children and three grandkids. -Barbara Blickens Derfer, Edgewater, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first 11 ingredients. Cover and refrigerate 1/3 cup for basting. Place the chicken in a large resealable plastic bag; add remaining marinade. Refrigerate for at least 1 hour, turning occasionally., Drain and discard marinade from chicken. Grill chicken, covered, over indirect medium heat for 20 minutes. Turn; grill 15-25 minutes longer or until juices run clear, basting occasionally with reserved marinade.
Nutrition Facts : Calories 476 calories, Fat 26g fat (14g saturated fat), Cholesterol 190mg cholesterol, Sodium 1147mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 50g protein.
BBQ CHICKEN ON THE GRILL
Does it get any better than BBQ chicken cooked slowly on the grill and slathered with your favorite barbecue sauce? Here's the best recipe for grilling perfect BBQ chicken for summer gatherings and cookouts.
Provided by Elise Bauer
Categories Dinner BBQ Grill Barbecue Chicken Grill Grilled Chicken
Time 1h50m
Yield 6
Number Of Ingredients 4
Steps:
- Prepare the grill: 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.
- Sear a final time, then remove from heat: 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.
Nutrition Facts : Calories 766 kcal, Carbohydrate 19 g, Cholesterol 284 mg, Fiber 0 g, Protein 73 g, SaturatedFat 11 g, Sodium 795 mg, Sugar 16 g, Fat 42 g, ServingSize Serves 4-6, UnsaturatedFat 0 g
EASY GRILLED BBQ CHICKEN
Fire up your grill, it's time to make some grilled BBQ chicken. Our grilled BBQ chicken recipe allows the BBQ sauce to double as a marinade and glaze, leaving you with juicy, flavorful chicken that's super easy to make.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 8 servings
Number Of Ingredients 2
Steps:
- Pour 1/4 cup barbecue sauce over chicken in shallow dish; turn to evenly coat both sides of each breast. Refrigerate 1 hour to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade.
- Grill chicken 5 to 7 min. on each side or until done (165ºF), brushing occasionally with remaining barbecue sauce for the last few minutes.
Nutrition Facts : Calories 150, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 65 mg, Sodium 200 mg, Carbohydrate 6 g, Fiber 0 g, Sugar 5 g, Protein 24 g
GRILLED BBQ CHICKEN
Nothing says summer like grilled BBQ chicken. Serve with grilled corn, you're pretty much tasting America.
Provided by Brian Genest
Categories BBQ & Grilled Chicken
Time 4h35m
Yield 4
Number Of Ingredients 4
Steps:
- Mix barbecue sauce and salad dressing together.
- Put chicken legs in a large zip-top bag and pour sauce all over them. Squeeze out the excess air and seal the bag. Massage marinade into the chicken a bit, then refrigerate for 4 hours.
- Remove chicken from the refrigerator; set bag on the counter and bring to room temperature, about 1 hour.
- Preheat an outdoor grill for medium-low heat and lightly oil the grate. Load a smoker box with wood chips and set on the grate.
- Remove chicken from the bag and transfer to the preheated grill. Cover and cook for 10 minutes, then flip, basting both sides with the remaining marinade.
- Continue to cook (with the lid closed and listening for flare-ups) until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- Remove chicken to a platter and tent with foil. Let rest for 5 minutes before serving.
Nutrition Facts : Calories 876.8 calories, Carbohydrate 74.1 g, Cholesterol 188.4 mg, Fat 44.7 g, Fiber 1.1 g, Protein 41.4 g, SaturatedFat 10.4 g, Sodium 3249.2 mg
GRILLED BBQ CHICKEN LEGS
I've adapted this recipe from many other recipes, taking things that i've liked and things I didn't like as much out. I love this simple recipe as it brings simple BBQing to another level. It all starts off with the brine/marinade. I find that a few hours of brining is usually enough, but for this recipe longer really is better. I usually at least brine my legs for at least 12 hours (Meaning, I usually end up start the brining process at night and let it brine until lunch or dinner the next day).
Provided by lookjustin
Categories Chicken Thigh & Leg
Time 1h15m
Yield 30 Chicken legs, 7-10 serving(s)
Number Of Ingredients 11
Steps:
- Mix all brine/marinade ingredients in a large bowl and then separate into zip lock bags and add chicken.
- Chill and marinade for at least 4 hours or more (I usually brine mine for 12 hours).
- Grill chicken on a well oiled grill until browned on all sides, turning only once, about 15 to 20 mins each side. (A good indicator that legs are being cooked well in the inside is by observing blood seeping out from the top of the legs).
- Since all grills run at different temperatures, (if possible) make sure that grill is covered first and allowed to raise to 400 degrees before uncovering the grill, oiling the racks, and placing the legs onto the grill. This will help your grilling off to a great start.
- Depending on your environment, grill your chicken without the cover as the sudden increase in heat can turn your legs to charcoal.
- Towards the end of your grilling(5-10 mins) liberally spread a bbq of your choice (I like "Sweet Baby Ray's") on to one side of the chicken. Then (if possible) place chicken legs on a top rack for indirect heat with the bbq side of the leg down and the none bbq'd side up.
- Spread the other side with bbq now and let the bbq really caramelize onto the legs for 5-10mins on indirect heat.(if you dont have a top rack, just reduce this time to 3 to 5mins).
- Now take the legs off the grill and Wah-Lah! You've just made some amazing BBQ'd legs. Bon Appetite!
- *All grills have hot spots so be mindful of these spots and switch your chicken around the grill as not to completely char them.
Nutrition Facts : Calories 1559.7, Fat 102.2, SaturatedFat 26.6, Cholesterol 594, Sodium 4615.2, Carbohydrate 17.2, Fiber 0.5, Sugar 14.7, Protein 130.2
GRILLED CILANTRO-LIME CHICKEN THIGHS
All the flavor without the fuss, these chicken thighs come together in a flash. Serve with Mexican-style street corn and beans.
Provided by Soup Loving Nicole
Categories Chicken Thighs
Time 2h17m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk cilantro, oil, lime juice, cumin, oregano, salt, and pepper together in a large bowl. Add thighs and stir to combine. Cover and refrigerate for 2 hours.
- Preheat an outdoor grill over medium-high heat and lightly oil the grate.
- Cook thighs for 6 minutes. Flip and cook until chicken is no longer pink in the center and the juices run clear, about 6 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lime wedges if desired.
Nutrition Facts : Calories 398 calories, Carbohydrate 1.6 g, Cholesterol 188.4 mg, Fat 22.7 g, Fiber 0.4 g, Protein 45 g, SaturatedFat 4.2 g, Sodium 200.1 mg
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