I cooked this barbecue chicken on my gas grill and it turned out delicious. I love chicken cooked this way. There’s just something about summer grilling that screams this dish. It is absolutely so easy. I did brine overnight in salt water because I wanted to make sure it was juicy and the salt will help add some flavor to the chicken. I made my barbecue sauce that gets applied after the chicken has started brown and the skin begins to crisp.
To prepare the chicken for the grill, using poultry scissors, or a very sharp knife, I remove the back bone by first laying it flat, then cut down the middle on the breast side making two portionshttps://youtu.be/pZqqGnwWiaw. Here’s a quick video on how to half a chicken.
If you don’t have scissors, they are a must in my kitchen. Here’s a great pair! https://amzn.to/2NYwdac. These are great!
best barbecue chicken on the grill
You can use your favorite barbecue sauce or make the sauce in my recipe. It is from Franklin BBQ book by Aaron Franklin. It’s my favorite sauce, and it is so easy. Done in minutes, you never bring it to a boil, just heat through just to let the flavors combine. You most likely have all of the ingredients in your pantry or refrigerator already. If you don’t have Aaron’s cookbook, it is a must! It actually will teach you how to make the best BBQ. His restaurants are in Austin, Texas. Of course, he makes wonderful BBQ! Here’s the link for his book: https://amzn.to/31GxfQt.
If you can’t get his sauces in your area, it is well worth an order. All of them are wonderful sauces and I keep them in my pantry! Except this time I was out, so I made the original. Here’s the link for his sauces! https://amzn.to/2AsTePx
best summer barbecue chicken on the grill
Before I add the new recipe for this chicken, here’s another summer recipe for you: https://the2spoons.com/tender-grilled-chipotle-glazed-ribeye-steak/
Yum, makes me want to grill steaks! Nothing better!
Ok, here’s this delicious chicken recipe! Enjoy!
Ingredients
Method
- Combine all of the ingredients in a saucepan and warm gently over medium heat, stirring occasionally. There is no need to bring the mixture to a boil, as the idea is just to warm it enough to melt and integrate the ingredients. Once you have done that, remove from the heat and let cool. Transfer to a jar, bottle, squeeze bottle, or however you want to store it. Store in the refrigerator for up to 1 month.
- You don't have to brine but I do like to because it makes a juicier chicken and the salt water adds salt to the inside of the chicken. Place the halved chicken (instructions in the post on how to half a chicken) into the brine just enough to cover in a plastic container or bag and place in the refrigerator over night.
- When ready to grill, prepare your gas grill or charcoal grill. Remove the chicken from the brine and pat dry. When dry, coat the chicken with a neutral oil like vegetable or canola and salt and pepper the chicken.
- If you are using a gas grill, place the chicken skin side up on the side that there is no direct heat. I don't place on direct heat to prevent it from charring too fast. If using a charcoal grill, move the charcoals to one side and place the chicken on the opposite side.
- When the chicken starts to brown, I start to add barbecue sauce to top and bottom. Continue to cook, brushing with bbq sauce every 15 minutes until the internal temperature reads 165-170 degrees. Hope you enjoy!
