Lucas Delgado
Barbecue chicken is a quintessential summer dish that can be made in an oven or on a grill. The key to achieving that authentic BBQ flavour is to marinate the chicken in a mix of spices and oil, as this helps the spices penetrate the meat more effectively. A dry rub of salt, pepper, garlic, paprika, and onion powder is a great way to add flavour, and a basting brush ensures the chicken is slathered in a generous amount of barbecue sauce. Chicken thighs are a popular choice, as they are extra tender and juicy, but chicken legs and breasts are also great options.
Characteristics and their Values for Barbecuing Chicken:
| Characteristics | Values |
|---|---|
| Chicken parts | Thighs, legs, wings, breasts |
| Chicken with skin | Moist, tender, doesn't dry out |
| Chicken without skin | Coat with olive oil |
| Marinating | In a mix of spices and oil, not barbecue sauce |
| Grill temperature | Medium heat (350-375°F) |
| Grill setup | Cool and hot side or low heat throughout |
| Grill time | 35-40 minutes |
| Grill type | Charcoal, wood, or gas grill |
| Barbecue sauce | Homemade or store-bought |
| Basting | Critical for tender, flavorful chicken |
| Internal temperature | 160°F for breasts, 170°F for thighs |
| Oven-baked | Alternative to grilling |
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What You'll Learn
Chicken pieces: thighs, legs, wings, or breasts
Chicken thighs, legs, wings, and breasts can all be cooked on a barbecue. However, chicken breasts can dry out more easily, so if you are barbecuing breasts, keep them on the coolest part of the grill.
Chicken thighs are a fattier cut and are therefore less likely to dry out. They can be cooked with the bone in or out, but bone-in chicken thighs add extra flavour and are the best option for grilling. Thighs can be cooked skin-side down first, then flipped to cook on the other side. The skin can be removed before serving if desired.
Before grilling, chicken pieces can be coated in olive oil and seasoned with salt, pepper, garlic powder, onion powder, chilli powder, ground ginger, smoked paprika, or other spices. The chicken can then be basted with barbecue sauce during and after cooking.
Chicken thighs can also be cooked in the oven. To do this, preheat the oven to 400°F. Season the chicken and place it skin-side up on a baking sheet. Bake for 20 minutes, then brush with barbecue sauce and cook for a further 14 minutes, brushing with sauce several times.
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Marinating in spices and oil
Marinating chicken in a mixture of spices and oil is a great way to infuse flavour into the meat and keep it moist. This method is also key to achieving an authentic barbecue flavour, as spices penetrate the meat more effectively than barbecue sauce, which tends to sit on the surface and burn easily.
When marinating chicken, it's important to include acid, fat, salt, a sweetener, and flavour enhancers. Acid, such as lemon juice or balsamic vinegar, helps to tenderise the meat by breaking down lean muscle fibres, while also adding a tangy flavour. Fat, such as olive oil, dissolves fat-soluble flavour compounds and injects them into the chicken, while also adding moisture. Salt, such as soy sauce, creates a brine that increases the moisture capacity of the chicken. A sweetener, such as brown sugar, and flavour enhancers, such as garlic or spices, round out the flavour profile.
There are many different spice blends and ingredients you can use to create a delicious marinade for barbecued chicken. Here are some ideas:
- Olive oil, soy sauce, balsamic vinegar, lemon juice, and garlic.
- Olive oil, harissa (red chilli paste), lemon juice, garlic, and spices.
- Olive oil, garlic, salt, brown sugar, smoked paprika, cumin, chilli powder, and cayenne.
- Olive oil, garlic, soy sauce, smoked paprika, salt, and pepper.
When using a marinade, it's best to let the chicken absorb the flavours for at least 30 minutes to overnight in the refrigerator. Then, preheat your grill to medium-high heat, oil the grates, and remove the chicken from the marinade, letting the excess drip off. Grill the chicken for about 5 to 10 minutes per side, or until it reaches an internal temperature of 160-170°F for breasts and 170°F for thighs. For extra flavour, baste the chicken with the marinade or a barbecue sauce while cooking, but be careful not to burn the sauce.
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Barbecue sauce: homemade or store-bought
Barbecuing chicken is a great way to add flavour to the meat, but it's easy to mess up by undercooking, over-charring, or both. Chicken is best cooked slowly over indirect heat, and basted with barbecue sauce towards the end of the cooking time.
There are many barbecue sauces available to buy, but you can also make your own. Homemade barbecue sauce can be made by combining onion, ketchup, vinegar, and Worcestershire sauce. You can also add your own ingredients to a store-bought barbecue sauce to jazz it up, such as sweet peach preserves, garlic, and hot sauce.
If you're making your own barbecue sauce, you can make a dry rub to coat the chicken with before grilling. Combine brown sugar, garlic, salt, and pepper until you form a paste. Add the paste to a resealable plastic bag along with your chicken and coat the meat thoroughly. Leave the chicken in the fridge for at least an hour, or overnight for more flavour and tenderness.
If you're using a store-bought barbecue sauce, you can marinate the chicken in a mix of spices and oil. This will help to achieve that authentic barbecue flavour, as spices penetrate the meat more effectively than sauce.
Whether you're using a homemade or store-bought barbecue sauce, the key to great barbecue chicken is cooking it slowly over indirect heat. This allows the chicken to cook evenly without drying out. Bone-in chicken yields the best results, but any cut of chicken can be used for barbecuing. Just remember to cook chicken to the proper temperature (160°F for breasts and 170°F for thighs) to avoid undercooking.
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Cooking methods: grilling or oven-baking
Grilling chicken is a great option for those who want to add a rich, smoky barbecue flavour to their meal. However, grilling chicken can be time-consuming and requires careful attention to avoid undercooking or over-charring the meat. Chicken thighs, legs, and wings are better suited for grilling than chicken breasts, as they hold up better during the longer cooking time required for grilling. To grill chicken, first preheat your grill to a medium heat of around 350-375°F. Clean and oil the cooking grate to prevent the chicken from sticking. Place the chicken on the grill, preferably on the cooler side, to prevent flare-ups and allow for slower cooking. For whole chicken pieces, cook covered for 35 to 40 minutes, turning and moving the chicken occasionally. If you are grilling chicken breasts, pound them to an even thickness of about 1/2 inch before placing them on the grill. For extra flavour, coat the chicken with a dry rub of spices or a marinade before grilling.
Oven-baking chicken is a convenient alternative to grilling, especially during hot summer days when grilling outdoors may be uncomfortable. Oven-baked BBQ chicken is easy to prepare and can yield juicy, tender, and slightly charred results. To oven-bake chicken, start by preheating your oven to a temperature between 400-450°F. Place the chicken on a foil-lined baking sheet, preferably with the skin on to keep the meat moist. For crispy skin, roast the chicken skin-side down for about 25 minutes, then flip it over and roast for an additional 10 minutes. Baste the chicken with your favourite barbecue sauce during the last 10 minutes of cooking to avoid burning the sauce. For bone-in chicken thighs or legs, a shorter cooking time of around 30 minutes is recommended.
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Cooking temperature and timing
When barbecuing chicken, there are a few things to consider to ensure your meat is cooked through and remains juicy and tender. Firstly, it is important to preheat your grill for 10-15 minutes. The internal temperature of the chicken is the most important factor in determining whether it is cooked. The internal temperature should be at least 165°F (74°C).
Chicken breasts cooked on a gas grill should be placed over direct medium heat at 425-450°F. They should be cooked for around 9-10 minutes, turning halfway through to create an even sear on both sides.
Chicken thighs cooked in the oven should be roasted for 25 minutes. The chicken is then removed, brushed with sauce, and returned to the oven for 7 minutes. This process is repeated a few times, with the final roasting period lasting 5-7 minutes, or until the sauce begins to brown.
Chicken cooked slowly over indirect heat will remain moist and tender. This can be achieved by cooking the chicken at 300-350°F (150-175°C) for 20 minutes, turning halfway through, before basting with sauce and cooking for a further 20-25 minutes.
It is worth noting that cooking times and temperatures can vary depending on the oven or grill used, so adjustments may be necessary.
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Frequently asked questions
You will need chicken, BBQ sauce, olive oil, and a dry rub. The dry rub can be made from a combination of salt, garlic powder, smoked paprika, chilli powder, onion powder, and black pepper.
Chicken thighs are a popular choice as they are extra tender and don't dry out as easily as other cuts. Chicken legs and drumsticks are also great options. For those who prefer white meat, chicken breasts can be used, but they will need to be cooked to a lower final temperature.
First, create a dry rub by mixing the spices in a small bowl. Sprinkle the dry rub onto the chicken and rub it all over, making sure to get under the skin. Then, place the chicken on a baking sheet and bring it to room temperature.
For juicy and tender chicken, it is best to cook it low and slow. This can be done by creating a balanced heat source on your grill with a cool and hot side or keeping the heat low. Place the chicken on the cooler side of the grill and cook, covered, turning occasionally, for 35 to 40 minutes.
It is recommended to add the BBQ sauce at the end of the cooking process as it contains sugar that can easily burn. Brush the sauce onto the chicken and cook for a further 1 to 2 minutes on each side or until the sauce is caramelized.
