Sunday, September 30, 2012

Perfect BBQ Chicken

Okay, I admit it; I am typically an impatient griller. Normally I let my husband man the grill when it comes to anything beyond burgers and dogs or I end up charcoaling the meat, not a good thing! However, all of that changed tonight! When deciding on what to have for dinner, I looked to the freezer to see what was on hand. What I found was a pack of skin-on chicken thighs and legs. That meant it was time for some crispy, juicy BBQ chicken. Because I allowed the meat to cook slowly, barbecue not grill, the result was a crisp skin, melted away fat layer, and extremely juicy meat. It was so good that after dinner I looked at my husband and said "I think this is the best barbecue chicken I have ever made!" You should really give this a try. Even if you do not think you like dark meat, which I am not a big fan of, I really think that this will change your mind.

Combination of Chicken Legs and Thighs, skin-on
Vegetable Oil
Choice of BBQ Sauce

1. Preheat grill to medium low.
2. Pat the chicken pieces dry with a paper towel.
3. Drizzle with vegetable oil and gently rub with your hands to spread over the meat. Sprinkle both sides with salt.
4. Place meat on grill, skin side down for the thighs, and allow to cook undisturbed for approximately 5 minutes. This allows the skin to sear. Watch the grill closely to minimize flare-ups. You want the skin to sear, not burn!
5. Turn your grill down to low. If you have hot spots on you grill, avoid placing the chicken near those areas. Remember, you can control the intensity of the grill by also reducing the flow of gas to the grill. If your grill is still cooking too fast even on low, turn the gas nozzle down to reduce the amount of gas escaping the tank.
6. Flip the chicken over and allow to cook for 30 minutes. Check the grill periodically to make sure the meat is not burning. You might need to move the pieces around some due to hotter areas on the grill.
7. Turn the meat and allow to cook for an additional 30 minutes.
8. After the second 30 minutes, turn the meat back over and baste with your choice of barbecue sauce. I used a sweet, homemade sauce, but any sauce will work. Allow the meat to cook for about 5 minutes.
9. Turn the meat one more time and baste again. Cook for a final 5 minutes.
10. Remove from grill and cover with foil for 5 minutes before serving.


  • Remember, every grill is different. You must learn your grill.
  • If you are unsure if your meat is done, check with a thermometer. The meat should register 170 degrees. 
  • Keep a squirt bottle of water on hand in case of flare-ups. A quick squirt of water will solve the problem.

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