Bar-b-que Chicken cooked gradually on the flame broil, slathered with your preferred grill sauce — does it improve? This is the best formula for making flawless BBQ chicken for all your mid year social events and cook outs.

Alongside wieners and cheeseburgers, grilled chicken is about as exemplary as it gets when it comes time for barbecuing.


Grilled Chicken on the GrillPlay Video


Yet, chicken takes more time to cook than either wieners or cheeseburgers and adores lower cooking temperatures, so it’s anything but difficult to wreck by half-cooking, over-burning, or both. The secret to great BBQ Chicken?



How long to grill chicken - a how-to guide for grilled BBQ chicken


Done right, it will take at any rate 60 minutes, and even as long as 2 hours. Recall that grill is moderate and low, barbecuing is hot and quick. You can flame broil a chicken bosom, however chicken thighs, legs, or wings are much better grilled.

The key here is to direct your warmth, anyway you can. Either set the coals of the barbecue all on one side so you have a cool spot, put the chicken on the top rack of the flame broil, farther away from the warmth, or, on the off chance that you have a gas barbecue, simply turn the warmth to low. Gradual makes the best BBQ chicken.


Coming up next is to a greater extent a “how-to” than a formula. We suggest utilizing your preferred grill sauce; we have a few custom made grill sauce plans which would work flawlessly with chicken.

Do you have a most loved BBQ chicken formula? Or on the other hand tip you might want to share? If it’s not too much trouble let us think about it in the remarks.

Grilled Chicken on the Grill Recipe

hicken thighs and legs will hold up better to long, slow cooking than will bosoms which can all the more effectively dry out. In the event that you grill bosoms, keep them on the coolest aspect of the flame broil (or follow this technique).

This formula accept genuinely huge chicken pieces (like the principle pieces from a 4 to 5 pound entire chicken). On the off chance that you are working with littler chicken pieces, they may require a shorter cooking time. On the off chance that you are cooking wings, they also might be done before the other bigger parts.

A note about the skin. Regardless of whether you don’t anticipate eating the chicken skin, it’s actually best to grill it with it on. The skin will shield the chicken pieces from drying out.


4 pounds of your preferred chicken parts (legs, thighs, wings, bosoms), skin-on


Additional virgin olive oil or vegetable oil

1 cup grill sauce, locally acquired or custom made


2 Prepare flame broil: Prepare one side of your barbecue for high, direct warmth. On the off chance that you are utilizing charcoal or wood, ensure there is a cool side to the barbecue where there are not many to no coals.

3 Sear chicken on hot side of flame broil, move to cool side: Lay the chicken pieces skin side down on the most sweltering side of the barbecue so as to burn the skin side well. Barbecue revealed for 5-10 minutes, contingent upon how hot the flame broil is (you don’t need the chicken to consume).

In the event that you are utilizing a gas barbecue, keep up the fire on just one side of the barbecue, and move the chicken pieces to the cooler side, not straightforwardly over the fire. Diminish the temp to low or medium low (somewhere in the range of 250°F and 275°F, close to 300°F).

Spread the barbecue and cook undisturbed for 20-30 minutes.

4 Turn over and season with grill sauce: Turn the chicken pieces over and treat them with your preferred grill sauce. Spread the barbecue again and permit to cook for another 15-20 minutes.

Rehash, turning the chicken pieces over, treating them with sauce, covering, and cooking for another 10-30 minutes.

NOTE that planning will rely upon your barbecue set-up, the size of your chicken pieces, and how cool your chicken pieces are to begin with! On the off chance that you are flame broiling littler bits of chicken on a charcoal barbecue, they might be done a lot before. The objective is to keep up a low enough barbecue temp so the chicken cooks “low and moderate”.

5 Finish with a singe or eliminate from heat when done: The chicken is done when the interior temperature of the chicken pieces are 160°F for bosoms and 170°F for thighs, when tried with a meat thermometer.

Or on the other hand in the event that you embed the tip of a blade into the center of the thickest piece and the juices should run clear, the chicken is finished.

On the off chance that the chicken isn’t done, turn the pieces over and keep on cooking at a low temperature.

On the off chance that you need, you can get done with a singe on the hot side of the barbecue. To do this, put the pieces, skin side down, on the hot side of the barbecue. Permit them to singe and darken marginally for a moment or two.

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