BBQ Chicken with Balsamic Glaze

AuthorMikeCategory, , Cuisine, Cooking Method, DifficultyBeginner

BBQ Chicken. It's a pretty perfect food. You can serve it at a dinner, a lunch, a picnic, or anything, and if you do it right, it makes great leftovers. Don't be that guy who cooks the chicken over a hot grill, ending with the outside burned and the inside raw. You're better than that! Here's my version.

Yields4 Servings
Prep Time1 hrCook Time45 minsTotal Time1 hr 45 mins
Chicken
 4 Chicken Thighs with Skin (my favorite, but use the pieces you like)
 Seasoned Salt
 0.25 cup Balsamic Vinegar
Balsamic Glaze
 0.50 cup Balsamic Vinegar
 0.67 cup Brown Sugar
 2 tbsp Dijon Mustard
 0.50 tsp Salt
1

Season chicken liberally on both sides with Seasoned Salt. Sprinkle balsamic vinegar on them and place in plastic bags for 1 to 8 hours.

2

I use a reverse sear process here. I put them on the Big Green Egg at 300 degrees or so first. I use some apple wood with that. You could use indirect heat on a grill, or you could do this part in the oven. (See note below). Flip over every 10 minutes or so. Cook until they are done - 175 degrees for thighs; 165 for breasts. Cooking the dark meat a little more is fine, but you have to be pretty exact with white meat. Remove the chicken when it hits the right temp and cover with foil until ready to sear.

Note: Indirect Heat is the key to good BBQ. Big Green Egg people put a “platesetter” over the coals to turn the BGE into an oven. Traeger people flip a switch. If you have a gas grill, you can turn on the burners on one side of the grill, close the lid and let the oven heat up, then use the side of the grill where the burners are off. Real outdoor cooks use indirect heat!

3

Prepare the glaze. Add all ingredients in a sauce pan, whisk together and simmer for 10 minutes. It will thicken. Do this while the chicken is cooking.

4

Using direct heat, heat up your grill to a high temperature. Apply oil to the grill grates. You can spray it or wipe it with a paper towel dipped in canola oil and held by tongs. Move the chicken to the hot grill, basting with the glaze and flipping every two minutes until it looks perfect. A little flame is not going to hurt you! You'll have a nice beautiful charred glaze on there and be ready to serve!

Ingredients

Chicken
 4 Chicken Thighs with Skin (my favorite, but use the pieces you like)
 Seasoned Salt
 0.25 cup Balsamic Vinegar
Balsamic Glaze
 0.50 cup Balsamic Vinegar
 0.67 cup Brown Sugar
 2 tbsp Dijon Mustard
 0.50 tsp Salt

Directions

1

Season chicken liberally on both sides with Seasoned Salt. Sprinkle balsamic vinegar on them and place in plastic bags for 1 to 8 hours.

2

I use a reverse sear process here. I put them on the Big Green Egg at 300 degrees or so first. I use some apple wood with that. You could use indirect heat on a grill, or you could do this part in the oven. (See note below). Flip over every 10 minutes or so. Cook until they are done - 175 degrees for thighs; 165 for breasts. Cooking the dark meat a little more is fine, but you have to be pretty exact with white meat. Remove the chicken when it hits the right temp and cover with foil until ready to sear.

Note: Indirect Heat is the key to good BBQ. Big Green Egg people put a “platesetter” over the coals to turn the BGE into an oven. Traeger people flip a switch. If you have a gas grill, you can turn on the burners on one side of the grill, close the lid and let the oven heat up, then use the side of the grill where the burners are off. Real outdoor cooks use indirect heat!

3

Prepare the glaze. Add all ingredients in a sauce pan, whisk together and simmer for 10 minutes. It will thicken. Do this while the chicken is cooking.

4

Using direct heat, heat up your grill to a high temperature. Apply oil to the grill grates. You can spray it or wipe it with a paper towel dipped in canola oil and held by tongs. Move the chicken to the hot grill, basting with the glaze and flipping every two minutes until it looks perfect. A little flame is not going to hurt you! You'll have a nice beautiful charred glaze on there and be ready to serve!

BBQ Chicken with Balsamic Glaze
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