Barbecue season is upon us, and nothing says summer and barbecue like delicious and juicy barbecue chicken. Here is a tender and savory barbecued chicken recipe that will have your guests coming back for seconds!
Eighty-one percent of Americans report that at least one aspect of grilling outside is easier than indoors. However, in some households the person that does the grilling is also the one who does the the rest of the cooking, so here are two options for grilling and baking the best barbecued chicken. Often, being able to monitor the grill every step of the way, you will be guaranteed a perfect barbecue meal because patience is the key, but staying with the grill is difficult when entertaining a crowd. The trick is to grill and bake.
Start the barbecue process on the grill to sear the meat; then transfer to the oven to finish. You are then free to prepare the complementary side dishes to accompany the main course. No worries about the occasional grill flare up or over charring!
For a perfect barbecue chicken, start skin side down to get the nice grill marks.
Next, flip the chicken once and start basting with the sauce. By painting or layering your sauce, you get the nice thick glaze of sauce that attaches to the skin. Do not turn the chicken again.
Grill temperatures do vary, so if you are not using a grill thermometer, it is best to slightly under cook the chicken and let it finish off on the coolest part of the grill. However, a good quality instant read thermometer is invaluable to check if meat and poultry is properly done.
Use this Gr8 Barbecue Sauce for a tasty result!
Turn the heat down to medium heat. Turn chicken over, close the lid of the grill, and cook, basting with barbecue sauce every 5 minutes, until no longer pink at the bone and the juices run clear, about 35-40 minutes.
If finishing off the chicken in the oven, preheat the oven to 375º F. Follow steps 1-8. Transfer the grill marked chicken to a baking sheet and place in the oven. Bake the chicken for 15 - 20 minutes, remove it from the oven and then brush liberally with the barbecue sauce and return to the oven for 20 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. For extra crispy, charred chicken, place under the broiler for a few seconds. Watch it closely...because of the sugar content, it only takes seconds to go from brick-red to solid black. The chicken is done when the inside temperature reaches 160º for breasts, 170º for thighs.