I love BBQ chicken cooked on the grill, but you have to be so careful not to burn it. The sugar/honey/sweetener in the BBQ sauce has a lower burn point, which means you may end up with charred outside and undercooked inside if you are not careful. As you can see in my picture, I was not careful enough However, here are a few of my tips for not burning.
1. Start with a really hot grill, then once you put your chicken on the grill, turn it down to a lower heat.
2. Feel free to marinade or season your chicken, but add your BBQ sauce when it is about half way cooked, you want to brush it on. If you marinated in the sauce, be sure to nuke it in the microwave, or boil it before brushing it on, you don’t want to get sick.
3. Keep an eye on it. Mine burnt because I was busy doing kids, shucking corn to eat with it, and getting caught up in other things that I totally forgot about it. Luckily I remembered in time that it was still edible, and very yummy.
4. Cut you chicken into tenders. It will cook faster, and you will probably eat less too.
5. Make sure your chicken is thawed out.
- 1 cup ketchup
- 1/2 cup chili sauce
- 1/2 cup tomato sauce
- 1/2 cup brown sugar
- 1 Tbs Worcestershire sauce
- 2 Tbs white vinegar
- 1 tsp garlic salt
- 1/4 tsp ground black pepper
- 4 lbs Chicken parts Legs, thighs, wings, breasts, skin-on
- Extra virgin olive oil
- Mix all sauce ingredients together in sauce pan
- Cook on low, stirring occasionally for 10-15 mins
- Refrigerate, set aside.
- Use a pastry brush to coat the chicken pieces with oil and season with salt on all sides.
- Preheat your grill, keep one side high with direct heat, and the other keep cool.
- Lay the chicken pieces skin side down on the hottest side of the grill to sear the skin, and cook for 5-10 minutes, you want to achieve a nice sear without burning the chicken.
- Turn the chicken pieces over and move them to the cool side of the grill, turning down the heat to 250-300 degrees F. Put grill lid down and cook for 20-25 minutes.
- After 25 minutes, flip chicken and baste with the prepared BBQ sauce. Bake another 20 minutes.
- Turn the chicken pieces over, basting them with sauce, covering, and cooking until they reach an internal temperature of 160 degrees F.
- Once your chicken reaches 160 degrees F, you want to turn the heat back up and finish them with a sear. Cook to between 163-170 degrees F. Higher temperature for dark meats.
- Baste with barbecue sauce one final time and serve.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.