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My experience wasn’t so tasty. Chicken was dried out and burnt….
Hi, Alane! I’m sorry you didn’t like the chicken. Thanks for letting us know.
Did you continue to add bbq sauce to the chicken continuously ?
Just amazingly wonderful. We brined the breasts as suggested. Altogether we grilled for an hour and all pieces, thighs, breasts and wings were delicious. It’s a bit of work with the grilling but so worth it!
Turned out perfectly. Crispy skin and juicy chicken what more could you ask for!
Hi, I have tried a good number of your recipes and most have been great. I look forward to the bbq chicken with the lemon cheese cake. I have a question. You started out by stating your first cook out and indicated San Jose. Your bio at the end states you live in Sacramento…
Hi, Phil. Elise, our site founder and the author of this recipe, is based in Sacramento. Perhaps you are referring to Emma Christensen, our editor in chief–and the notes she made in the newsletter about the cookout? Hope that helps clarify things. And hope you enjoy this recipe and the lemon cheesecake. I can’t wait to make the cheesecake!
while this is less a recipe and more a method, it’s a tried and true one that will yield good results as long as you have the ability to control the heat on your grill, whether it’s gas or charcoal. if you know how to control the temperature and can keep it under 300 degrees consistently, and cook your chicken on indirect heat, the worst you can do is dry out your meat. this is why you need to check your grill every 15-20 minutes, turning your chicken every time.
the only thing i would add is that, rather than simply seasoning the chicken with salt, i use various spice mixtures depending on the flavor i’m looking for. for example, yesterday i made jerk chicken using the same method. an extra layer of flavor under the sauce can be a good thing as long as you don’t over-salt. also, i usually use some soaked wood chips to add some smoke. hickory, apple, cherry, for example.
This was fantastic, thank you. 42 years old and finally the best way to grill thighs! I followed time to the letter, totally worth it!
Excellent! My first attempt on my gas grill made my chicken so tough, this definitely was longer time in cooking but oh so good rave reviews!
Can you boil the chicken first before putting it on the grill?
Hi, Kirby! Emma here, managing editor. I’ve never heard of doing that for grilled chicken, but I suppose you could do that if you like! I’d recommend patting the chicken VERY dry in order to crisp the skin. Also, your grilling time will be much less since the chicken will already be partially- or even fully-cooked. Use an instant read thermometer and grill until the chicken has reached an internal temperature of at least 165F. Enjoy!
One method of keeping the heat down while adding flavor to the chicken (or whatever) is to use about 2/3 of your favorite type of wood chunks to 1/3 charcoal. The wood burns slower and cooler than charcoal and can add flavor, as with mesquite or hickory.
“Once you have a good sear on one side, move the chicken pieces to the cooler side of the grill.” When I move to the cooler side of the grill, should I flip the chicken over to the non-seared side?
Yes. Thank you! I’ve clarified that in the instructions.
when ever I have chicken to cook on the grill I prepare it with a little oil and a sprinkle of herbs and garlic power then microwave for a few minutes turning once.
then cooking later on the weber grill with any sauce you want of just as is, for a few minutes – much less danger of burning
DO NOT put on high on a gas grill for the first 5-10 minutes. If you have oiled the chicken, you will have a fire on your hands. Recommend only oiling the grill gently and with sauce on the chicken just put the grill on MEDIUM for the first 5-10 minutes. Live and learn.
Great recipe!! I make my own BBQ sauce-with habanero peppers. There are abundant in my garden now so I use them any way I can.
This is an excellent “recipe” and particularly its addressing the techniques – grilling and barbecuing – which are too often used interchangeably. It also addresses the current situation where most of the chickens sold – either whole or in pieces – are quite large.
Years ago a dear friend, whom I miss, showed me her way to do chicken breasts in the broiler part of her oven. It required more than the shallow broiler that slides in under a large main oven as it called for the pan with the chicken to be 9 inches or so below the broiler flame or electric element. It has served me well for decades, with both gas and electric broilers. Slooooow cooking. Multiple turnings. And a must: An instant read thermometer.
I left out something important about my friend’s oven barbecued chicken breasts. These were the ones sold on the bone with skin. Not boneless, skinless breasts.
I’ve only been cooking about 4 years now… I’m a single female… and I tried your recipe…. I’ve been told I make the BEST BBQ CHICKEN anyone’s ever had at least 4 times!!!! Thank you soooo much!
Yay, I’m so glad the recipe works so well for you Autumn!
What BBQ sauce do u use
This is more of a recipe than cooking style. I soak my chicken in beer for about 1/2 hour. Drain. Then cover with lemon pepper and granulated garlic. Then i cover with bbq sauce. Brush with bbq sauce once while cooking and viola! It is perfect for a quick lakeside or beachside bbq!
This sounds good, what kind of beer do you use?
I know you have a bunch of comments, but I have been grilling for 45 years and I can tell you that this recipe is by far the Best I have ever encountered. OUTSTANDING, THANKS.
Just a tip – I’ve found the best barbecue sauce is Ah-So Chinese (red) barbecue sauce, great for ribs but even better for chicken. You can find it in the International/Oriental section, or order it online if you can’t find it. For best results, marinade for 1-2 days. It is out of this world!! You will never go back. It can be served with duck sauce, if you like.
Ah-So Chinese BBQ sauce is mostly high fructose corn syrup. No thanks.
I’ve seen that – noticed the clever name. Will indeed try it! Thank you…
I’ve never been good at grilling chicken on a gas grill, until I used your directions. In the past I always tried to rush the process and kept all the flames on, now I know better. Thanks so much!
Me, too. We live and learn…
To start I will say this is the first time we ever, well my hubby not me, grilled chicken. This was the best grilled chicken ever, color and all…