BBQ Chicken. It's a pretty perfect food. The only food more perfect than BBQ chicken may be fried chicken. And I don't have that perfected yet. But it will be mine. Oh yes. It will be mine.
Where was I? Oh yes, the virtues of BBQ chicken! 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 chef 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.
Ingredients
Directions
Season chicken liberally on both sides with Seasoned Salt. Sprinkle balsamic vinegar on them and place in plastic bags for 1 to 8 hours.
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 tightly with foil until ready to sear. You can hold it here for at least an hour - for safety reasons, don't let the chicken temperature dip below 140.
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 chefs use indirect heat!
While the chicken is indirect cooking, 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.
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
Directions
Season chicken liberally on both sides with Seasoned Salt. Sprinkle balsamic vinegar on them and place in plastic bags for 1 to 8 hours.
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 tightly with foil until ready to sear. You can hold it here for at least an hour - for safety reasons, don't let the chicken temperature dip below 140.
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 chefs use indirect heat!
While the chicken is indirect cooking, 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.
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!