Jake Harper
Barbecuing chicken is a delicate process that requires patience and precision to avoid burning the skin. While it may be tempting to crank up the heat to cook the chicken through, this will likely result in burnt skin and raw meat. The key to success is to cook the chicken slowly over moderate heat, allowing the skin to char without burning. This technique is particularly important when using barbecue sauce or marinades with a high sugar content, as the sugar will burn at temperatures above 325°F. By cooking the chicken slowly and finishing with a brief sear or char, you can achieve juicy, tender meat with crispy, flavourful skin.
Characteristics and Values Table
| Characteristics | Values |
|---|---|
| Chicken Type | Bone-in, skin-on chicken |
| Chicken Pieces | Thighs, legs, wings |
| Temperature | Moderate, not too hot |
| Grill Setup | Hot and warm areas, or one side only |
| Marinade | Dry rub, no sugar |
| Sauce | BBQ sauce, added at the end |
| Cooking Time | 30 mins to 2 hours |
| Cooking Method | Sear, then cook |
| Flipping | Flip once to sear, then cook undisturbed |
| Finishing | Sear on high heat to char |
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What You'll Learn
Use moderate heat
When barbecuing chicken, it's important to remember that chicken takes longer to cook than other barbecue staples like hamburgers and hot dogs. The key to avoiding burnt skin is to moderate your heat and take your time—slow and steady wins the race!
If you're using a charcoal grill, set up your coals so that you have a hot area and a warm area. You can do this by moving the hot coals to one side of the grill. If you're using a gas grill, simply turn the heat to low or medium-low on one side of the grill. Aim for a temperature between 250°F and 375°F.
Start with the chicken skin side down on the hottest part of the grill to get a good sear on the skin. Leave it for 5 to 10 minutes, depending on how hot your grill is—you don't want the skin to burn. Once you have a nice sear, flip the chicken and move it to the cooler side of the grill.
Cover the grill and let the chicken cook for about 20 to 30 minutes. Then, flip the chicken and baste it with your favourite barbecue sauce. Cover again and cook for another 15 to 20 minutes. Repeat the process of turning, basting, covering, and cooking for another 10 to 30 minutes, or until the chicken is cooked to your liking.
Remember, if you're using barbecue sauce, especially those with sugar, be careful not to burn it. It's best to add the sauce towards the end of the cooking process. You can always finish the chicken in the oven or with a quick sear on the hot side of the grill to get that extra char.
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Sear the skin first
To barbecue chicken without burning the skin, one method is to sear the skin first. This involves starting with high heat to get a good sear on the chicken skin, and then moving the chicken to a cooler part of the grill to finish cooking.
First, set up your grill with a hot area and a warm area. If you are using a propane grill, only turn on the burners on one side of the grill. If you are using charcoal, you can achieve this by moving the hot coals to one side of the grill. Place the chicken pieces skin-side down on the hottest part of the grill. This will allow the skin to sear well and develop a nice char. Grill uncovered for 5 to 10 minutes, depending on how hot your grill is—be careful not to burn the chicken.
Once you have a good sear on one side, turn the chicken pieces over and move them to the cooler side of the grill. If using a gas grill, turn off the flame on the other side of the grill and move the chicken pieces away from direct flame. Reduce the temperature to low or medium-low, between 250°F and 275°F, but no more than 300°F. Cover the grill and cook undisturbed for 20 to 30 minutes.
If you are using barbecue sauce, turn the chicken pieces over and baste them with sauce. Cover the grill again and cook for another 15 to 20 minutes. Repeat this process, turning the chicken pieces over, basting with sauce, covering, and cooking for another 10 to 30 minutes, until the chicken is cooked to your desired level of doneness.
By searing the skin first and then moving the chicken to a cooler area of the grill, you can achieve crispy, charred skin without burning. This method also ensures that the chicken is cooked evenly and thoroughly.
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Avoid sugary sauces
When barbecuing chicken, it's important to be mindful of the sugar content in your sauces and marinades. Sauces that contain sugar, brown sugar, molasses, honey, or maple syrup will burn at high temperatures, causing the exterior of the chicken to blacken and char.
To avoid this, it's recommended to wipe off any excess marinade or sauce from the chicken before placing it on the grill. The chicken should then be patted dry and rubbed with a small amount of oil to prevent the sugary components from caramelising and burning. This technique helps to ensure that the chicken cooks evenly and doesn't stick to the grill grate.
It's worth noting that while sugary sauces can contribute to burning, they can also add flavour to the chicken when used appropriately. Instead of using them as a marinade, it's better to baste the chicken with sauce towards the end of the cooking process. This allows the chicken to develop a nice char without burning.
Additionally, it's important to control the temperature of your grill when using sugary sauces. By creating a two-zone fire with a hot side and a warm side, you can sear the chicken on the hot side and then move it to the warm side to finish cooking. This helps prevent burning while still allowing the sauce to add flavour and colour to the chicken.
In summary, when barbecuing chicken, it's crucial to avoid excessive burning by controlling the use of sugary sauces. Wiping off excess marinade, patting the chicken dry, and using sauces towards the end of the cooking process can help prevent burning while still adding flavour and colour to the dish.
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Marinate for flavour
Marinating chicken before grilling it can add extra flavour to the meat. However, it is important to note that over-soaking chicken in acidic marinades can make the texture mushy. Therefore, it is recommended to marinate the chicken at room temperature while the grill heats up. Before placing the chicken on the grill, wipe off any excess marinade and pull the skin taut over the meat to help the skin brown evenly.
If you are using a barbecue sauce that contains sugar, it is important to note that it will burn at temperatures above 325°F. Therefore, if you are using a sugary sauce as a marinade, it is recommended to wipe off the excess sauce, pat the chicken dry, and rub it with a little oil before placing it on the grill. This will prevent the sauce from caramelising and burning.
If you are using a dry rub, you can combine salt, dry mustard, smoked paprika, ground celery seed, chilli powder, cumin, granulated garlic, onion powder, and black pepper. You can also add baking powder to your rub. In addition to a dry rub, you can also brine the chicken in the refrigerator before grilling it.
It is important to maintain the right temperature when grilling chicken. Grilling over moderate heat will result in juicy meat and charred skin. Starting with too high of a temperature will result in burned skin and raw meat. Therefore, it is recommended to set up your grill with a hot area and a warm area, or to use only one side of the grill for direct heat.
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Cook slowly
Cooking chicken slowly over a moderate heat is a good way to avoid burning the skin. It is important to remember that chicken takes longer to cook than other barbecue staples like hamburgers and hot dogs, so patience is key.
The best way to cook chicken slowly is to set up your grill with a hot area and a warm area. If you are using a gas grill, only turn the burners on for half the grill. Get your sear on the hot side and then transfer the chicken to the warm side to finish cooking. If you are using charcoal, you can achieve the same effect by pushing the hot coals to one side of the grill.
When cooking chicken slowly, it is important to keep the temperature low. For a gas grill, this means turning the heat down to low or medium-low (between 250°F and 275°F, no more than 300°F). For charcoal, you can simply move the chicken away from the coals, so it is not directly over the heat source.
It is also important to remember that chicken cooks in three phases: initial heating, rendering, and post-rendering heating. The rendering phase, in particular, must be done indirectly, or you will get flare-ups.
Finally, when cooking slowly, it is important to be mindful of timing. Chicken cooked slowly will take at least an hour, and up to two hours. It is important to monitor the chicken during this time, flipping and moving it around the grill as needed to prevent burning.
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Frequently asked questions
To BBQ chicken without burning the skin, you should cook the chicken slowly over moderate heat. You can also try to sear the chicken skin first and then finish cooking over indirect low heat.
The temperature for BBQ chicken should be between 250°F and 450°F. Chicken cooks at temperatures over 325°F, but BBQ sauces that contain sugar burn at this temperature, so be careful not to burn the sauce.
It is recommended to BBQ bone-in chicken as the skin protects the meat from drying out, and the bone adds flavour.
Before putting the chicken on the grill, wipe off any excess marinade and pull the chicken skin taut over the meat. This will help the skin brown evenly.
BBQing chicken can take anywhere from 30 minutes to 2 hours, depending on the size of the chicken and the heat of the grill.
