Ultimate Grilled Barbecue Chicken
This ultimate grilled barbecue chicken recipe, inspired by Cook's Country from America's Test Kitchen, is sure to be a showstopper at your next cookout. Experience juicy chicken with a deliciously crispy skin, perfectly caramelized, and infused with rich, tangy flavors that are bound to impress your guests. The recommended Bull's Eye barbecue sauce, combined with molasses, cider vinegar, brown mustard, and spices, creates a delectable glaze that elevates the dish's flavor profile. Whether you're a grill master or a beginner, this recipe guides you to create succulent, smoky barbecue chicken that everyone will love.
8
Servings
475
Calories
11
Ingredients
Ingredients
chicken parts
3 lbs (none)
table salt
1 teaspoon (none)
black pepper
1 teaspoon (none)
cayenne pepper
1/4 teaspoon (none)
Bull's Eye barbecue sauce
3 cups (none)
molasses
1/2 cup (none)
ketchup
1/2 cup (none)
cider vinegar
1/4 cup (none)
brown mustard
3 tablespoons (none)
onion powder
2 teaspoons (none)
garlic powder
1 teaspoon (none)
Instructions
1
1. Begin by preheating your grill to high. For gas grills, if you have a high-output option, heat just one side. For charcoal grills, prepare a two-level fire with one side hotter than the other.
2
2. While the grill is heating, pat the chicken pieces dry with paper towels to ensure a nice sear when grilling.
3
3. Prepare a spice rub by combining the table salt, black pepper, and cayenne pepper. Evenly sprinkle the spice rub over all sides of the chicken, ensuring it is well-rubbed in for maximum flavor.
4
4. Take a paper towel, dip it in oil, and carefully rub it over the grill grates to prevent sticking. Place the chicken on the grill. For those using a two-level grill, start by placing the chicken on the cooler side. Cook until the pieces are a beautiful golden brown, about 30 minutes.
5
5. While the chicken is cooking, prepare the sauce. In a medium saucepan, combine the barbecue sauce, molasses, ketchup, cider vinegar, mustard, onion powder, and garlic powder. Bring the mixture to a boil over medium-high heat, then reduce to a simmer, cooking for 20 minutes until thickened.
6
6. Move the chicken over to the hotter part of the grill. Turn the meatier side up and position thicker parts facing the heat source. Begin basting the chicken with the sauce.
7
7. Cook for an additional 20 minutes, turning and basting every 5 minutes to achieve an even glaze. Adjust the grill to a low temperature, either by placing the chicken over low coals or turning the gas burner down to medium-low. Continue cooking for about 5 more minutes, or until the breast meat reaches 165°F and thigh meat reaches 175°F.
8
8. Once cooked, remove the chicken from the grill and allow it to rest for a few minutes. Serve with extra barbecue sauce on the side.
Nutrition Information
18.75g
Fat
35g
Carbs
33.75g
Protein
0.5g
Fiber
25g
Sugar
1187.5mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the title of this chicken recipe?
The recipe is called Ultimate Grilled Barbecue Chicken.
Who inspired this barbecue chicken recipe?
This recipe was inspired by Cook's Country from America's Test Kitchen.
How much chicken do I need?
You need 3 lbs of chicken parts.
What are the ingredients for the dry rub?
The dry rub consists of 1 teaspoon table salt, 1 teaspoon black pepper, and 1/4 teaspoon cayenne pepper.
Which specific barbecue sauce brand is recommended?
Bull's Eye barbecue sauce is the recommended brand for this recipe.
How many servings does this recipe provide?
This recipe makes 8 servings.
What ingredients are in the homemade barbecue glaze?
The glaze contains barbecue sauce, molasses, ketchup, cider vinegar, brown mustard, onion powder, and garlic powder.
How long should the sauce simmer?
The sauce should simmer for about 20 minutes until it has thickened.
What is the first step in preparing the grill?
Preheat your grill to high and prepare a two-level fire if using charcoal.
How do I prevent the chicken from sticking to the grill?
Dip a paper towel in oil and rub it over the grill grates before placing the chicken.
Which side of the grill should I start the chicken on?
Start the chicken on the cooler side of the grill.
How long is the initial cooking phase on the cooler side?
The chicken should cook on the cooler side for about 30 minutes until golden brown.
When do I move the chicken to the hotter part of the grill?
Move the chicken to the hotter part after the initial 30 minutes of cooking.
How often should I baste the chicken with sauce?
Baste the chicken every 5 minutes during the final 20 minutes of grilling.
What is the target internal temperature for the chicken breast?
The breast meat should reach an internal temperature of 165°F.
What is the target internal temperature for the chicken thigh?
The thigh meat should reach an internal temperature of 175°F.
Should I let the chicken rest after grilling?
Yes, remove the chicken from the grill and allow it to rest for a few minutes before serving.
How many calories are in one serving?
There are 475 calories per serving.
What is the fat content per serving?
The fat content is 18.75g per serving.
How much protein does this dish contain?
One serving contains 33.75g of protein.
How much molasses is used in the sauce?
The recipe calls for 1/2 cup of molasses.
What type of mustard is used?
The recipe requires 3 tablespoons of brown mustard.
How much onion powder is in the sauce?
There are 2 teaspoons of onion powder.
What is the sodium content of this recipe?
Each serving contains 1187.5mg of sodium.
How much garlic powder is used?
The sauce includes 1 teaspoon of garlic powder.
What kind of vinegar is used for the glaze?
Cider vinegar is used in this recipe.
How much ketchup is added to the sauce?
The glaze requires 1/2 cup of ketchup.
Is there any sugar in this recipe?
Yes, there are 25g of sugar per serving.
How many total ingredients are used?
There are 11 total ingredients in this recipe.
How do I position the chicken once it is on the hot side?
Turn the meatier side up and position the thicker parts facing the heat source.