With its crunchy texture, smoky aroma, and delicious taste, barbecue chicken is the perfect choice to cook for a summer afternoon out at home. To get the best results, learning the right technique is an important aspect. Chicken is very lean, making it a great choice for people who are on a diet, but the low fat content of chicken can cause meat roasts that are too hot to be too dry. This method combines slow cooking on low heat and last-minute high heat for a crunchy, caramelized outer texture. Read the steps below to learn how to make the tender and delicious barbecue chicken that will make any grilling party a success.
Ingredients
- Chicken meat
- Kosher salt
- Water
- Barbecue sauce or homemade sauce substitute
Step
Part 1 of 3: Preparing the Chicken
Step 1. Cut the chicken into pieces if you are using a whole chicken
Trim excess fat and discard gizzard, liver, and other offal.
Step 2. Make the brine
In a large saucepan, dissolve 1/4 cup kosher salt in a quart of hot water. Flavor enhancers such as peppercorns, lemon zest, honey, rosemary, or other spices can also be added. Adding a little sugar to the brine will help the outside of the chicken to caramelize.
Step 3. Allow the brine to cool, then soak the chicken in the brine for at least eight hours or overnight
- Remove the chicken from the brine and pat it dry with a paper towel.
- If possible, let the chicken pieces dry on a rack for a few hours. This method will make the chicken as crispy as possible.
Step 4. Spread the barbecue sauce on the chicken
A mixture of vinegar, gravy, brown sugar, mustard, Worcestershire sauce, and molasses is another great option to replace deep barbecue sauce.
Part 2 of 3: Preparing the Fire
Step 1. Arrange the coals into a pyramid shape in the combustion pit, and spray a small amount of liquid fuel for each layer
Let the fuel seep into the coals, then toss a match that has been lit at each corner of the pyramid.
Step 2. Let the coal burn for at least 20 minutes, until the coal is red and glowing and no longer burning
Step 3. Use a roasting scraper to pile up the glowing coals on one side of the pit
You need one side that is not hot and the other side that is very hot.
Part 3 of 3: Grilling Barbecue Chicken
Step 1. Place the chicken on the cool side of the grill away from the burning coals
Cover the grill and let the chicken cook for 25-35 minutes, until the chicken is golden brown and the bones are 65.5 degrees Celsius.
Step 2. Turn and re-apply the sauce on the chicken at least once during the cooking process to ensure that all parts of the meat are evenly cooked
Step 3. Once the inside of the meat is almost completely cooked, apply the barbecue sauce again on the chicken
In small groups, transfer the chicken to the side of the hot coals.
Step 4. Cook the chicken over the hot coals with the skin side down until the sauce is thick and the skin is very crispy
Quickly remove the chicken from the heat source, after about three to five minutes.
- If the chicken skin turns black and charred before the meat is cooked, then the coals are too hot. Use a roasting scraper to spread the coals under the grill rack more evenly.
- If the skin of the chicken is mushy and the chicken is not cooked through, then the temperature of the coals is too low. Use a toaster to increase the temperature, or add some quick-burning coals.
Step 5. Remove the chicken from the heat and place it on a serving plate, then let it rest for five minutes
Step 6. Serve the barbecue chicken along with plenty of napkins
Tips
- This dish goes well with traditional summer picnic foods such as corn on the cob, grilled vegetables, tomato salad or watermelon, plus lemonade and beer that is cold as ice.
- The recommended internal temperature for chickens is 74 degrees Celsius. However, the temperature of the meat will remain hot once it is removed from the grill, so expect the chicken to be slightly lower in temperature for the perfect finish.
- Don't make the mistake of trying to ignite the coal too soon after spraying liquid fuel: the fuel needs at least 15 minutes to seep into the coal before it can ignite.
