BBQ Chicken on the Grill (Print-Friendly Version)
Juicy bone-in chicken slow-cooked on the grill, basted with barbecue sauce for deep flavor and caramelized coating.
# Ingredients:
→ Main Ingredients
01 -
1.8 kg bone-in, skin-on chicken parts (legs, thighs, wings, breasts)
02 -
Kosher salt, to taste
03 -
Extra virgin olive oil or vegetable oil, for coating
04 -
240 ml barbecue sauce, store-bought or homemade
# Steps:
01 -
Coat chicken pieces evenly with oil and season generously with kosher salt on all sides.
02 -
Set up the grill for two-zone cooking by preparing one side for high, direct heat and leaving the other side cooler with minimal or no coals. For a gas grill, ignite only one side.
03 -
Place chicken skin side down on the hottest part of the grill. Grill uncovered for 5 to 10 minutes until the skin is deeply seared but not burnt.
04 -
Flip the chicken and transfer to the cooler side of the grill. Lower the heat to maintain a temperature between 120°C and 135°C (no more than 150°C). Cover and cook undisturbed for 20 to 30 minutes.
05 -
Turn the chicken pieces, baste with barbecue sauce, cover, and cook for another 15 to 20 minutes. Repeat the process, turning, basting, and covering, for an additional 10 to 30 minutes. Adjust the timing based on the size of the pieces and grill temperature.
06 -
Using a meat thermometer, ensure internal temperature reaches 71°C for breasts and 77°C for thighs. Alternatively, pierce the thickest part with a knife; juices should run clear.
07 -
For a crisp finish, sear the chicken skin side down on the hot zone of the grill for 1-2 minutes. Brush with additional barbecue sauce using a clean brush and serve immediately.
# Notes & Tips:
01 -
Barbecuing with the skin on helps retain moisture and protects the meat during extended grilling.
02 -
Monitor grill temperature carefully to avoid burning; low and slow yields the juiciest results.