BBQ Chicken cooked slowly on the grill, slathered with your favorite barbecue sauce – does it get any better? This is the best recipe for making perfect BBQ chicken for all your summer gatherings and cook outs.
Along with hot dogs and hamburgers, barbecued chicken is about as classic as it gets when it comes time for grilling.
THE TRICK TO GOOD GRILLED BBQ CHICKEN
But chicken takes longer to cook than either hot dogs or hamburgers and loves lower cooking temperatures, so it’s easy to mess up by under-cooking, over-charring, or both. The trick to good BBQ Chicken?
Done right, it will take at least an hour, and even up to 2 hours. Remember that barbecue is slow and low, grilling is hot and fast. You can grill a chicken breast, but chicken thighs, legs, or wings are far better barbecued.
The key here is to moderate your heat, however you can. Either set the coals of the grill all on one side so you have a cool spot, put the chicken on the top rack of the grill, farther away from the heat, or, if you have a gas grill, just turn the heat to low. Slow and steady makes the best BBQ chicken.The following is more of a “how-to” than a recipe. We recommend using your favorite barbecue sauce; we have several homemade barbecue sauce recipes which would work beautifully with chicken.
Do you have a favorite BBQ chicken recipe? Or tip you would like to share? Please let us know about it in the comments.
3 garlic cloves, minced
2 teaspoons butter
1 cup Heinz ketchup (a must for us)
1⁄4 cup packed brown sugar
1⁄4 cup chili sauce (Heinz is a good one)
2 tablespoons Worcestershire sauce
1⁄2-3⁄4 tablespoon celery seed
1 tablespoon prepared mustard
1⁄2 teaspoon salt
2 dashes hot pepper sauce
8 large chicken breast halves, bone-in with skin (a large family pack will usually have about 7-8 breasts.)
In a saucepan, saute the garlic in butter until tender.
Add the next 8 ingredients.
Bring to a boil, stirring constantly.
Remove from the heat and set aside.
Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.
Baste with sauce.
Grill 15 minutes longer or until juices run clear.
Continue basting and turning during the last 15 minutes of cooking.