How to BBQ Chicken on a Gas Grill?
The Trick To Good Grilled BBQ Chicken
When it comes to mastering the trick of making good grilled BBQ chicken, personal experience has taught me that it’s a delicate balancing act, quite unlike cooking hot dogs or hamburgers.
The key lies in not falling into the common pitfall of under-cooking or over-charring the chicken. Unlike these simpler grills, chicken demands more attention.
You need to maintain lower cooking temperatures, ensuring a gentle cook-through without turning your BBQ into a mess up. This often involves moving the chicken around the grill, away from the hottest zones, to cook evenly.
How Long To Grill Chicken?
Now, let’s talk about timing. Whether it’s an hour or 2 hours, barbecue chicken isn’t about rushing. The secret to juicy, flavor-packed chicken lies in slow and low grilling.
If you’re working with different cuts like chicken breasts, thighs, legs, or wings, remember they all cook at varying times. These pieces should be barbecued over moderate heat, ideally on a gas grill.
To avoid uneven cooking, place them over coals that are hot but not flaming, or on a grill cool spot or top rack. For those using a gas grill, turn the heat to a steady, low setting to achieve that perfect BBQ chicken.
BBQ Chicken on the Grill
Ingredients
For a mouth-watering BBQ chicken on the grill, gather these ingredients:
4 pounds of bone-in, skin-on chicken parts (including legs, thighs, wings, and breasts).
Ensure you have plenty of Kosher salt and Extra virgin olive oil or vegetable oil for coating.
Lastly, about 1 cup of your favorite barbecue sauce, whether store-bought or homemade, will be needed to bring out that classic BBQ flavor.
Method
Oil and Salt the Chicken Pieces:
Firstly, take your chicken pieces and coat them generously with olive oil. Sprinkle Kosher salt evenly on all sides of the chicken.
This simple step ensures that your chicken is not only flavorful but also gets that perfect crispy skin.
Prepare the Grill:
For the grilling process, prepare your grill by setting up a side for high, direct heat (ideal for charcoal or wood grills) and another side with few to no coals for a cool zone.
This method allows for versatile cooking, giving you control over the heat intensity, which is essential for perfectly cooking each piece of chicken.
Sear the Chicken, Then Move to the Cool Side of the Grill:
Start by searing the chicken pieces. Lay them skin-side down on the hottest part of the grill. This is essential to get that good, crispy skin.
After a few minutes, when the skin is nicely seared and you’re careful not to let it burn, turn the chicken over and move it to the cooler side of the gas grill. Here, you’ll want to maintain the flame at a low level.
For charcoal grills, ensure that the chicken is only directly above the flame for searing, then reduce the temp to low or medium, aiming for a temperature between 250°F and 275°F, and certainly no more than 300°F. Then, cover the grill and let the chicken cook undisturbed.
Turn Over, Baste, and Cook Until Done
Now for the final steps. Turn the chicken pieces over, baste them with your favorite barbecue sauce, and cover the grill again. Allow them to cook, repeating the turning and sauce application process, covering after each.
The cooking timing will depend on the size of the pieces. Start grilling the smaller pieces as they will be done earlier. The goal is to maintain a low temp as the chicken cooks low and slow.
To check internal temperature, insert the tip of a meat thermometer or a knife into the middle of the thickest part. When the juices run clear, you know it’s nearly there.
For chicken breasts, aim for an internal temperature of around 160°F, and for thighs, around 170°F. If not yet at these temperatures, continue cooking at a low temperature.
Sear a Final Time, Then Remove from Heat:
To give your BBQ chicken that final touch of perfection, it’s time for one last sear. Place the chicken skin side down on the hot side of the grill.
This step is crucial to allow the skin to blacken slightly, giving it that quintessential BBQ look and flavor. Keep it there for a minute or two, but keep a close eye to prevent burning.
Serve:
Once your chicken is beautifully seared, remove it from the heat. To serve, use a clean brush to paint the cooked chicken with a final layer of barbecue sauce.
This not only adds an extra layer of flavor but also makes the chicken look irresistibly delicious. Now, your BBQ chicken is ready to be served and enjoyed!
How to Grill Bone-In Chicken on a Gas Grill?
For those who love bone-in chicken on a gas grill, follow these steps:
Preheat your gas grill to medium-high heat.
Season your chicken with your preferred marinade or seasoning.
Place the chicken pieces on the grill grates, bone side down.
Close the lid and grill for about 20-25 minutes, flipping occasionally.
Check the internal temperature, and when it reaches 165°F (74°C), you’ll have perfectly grilled chicken with delightful char and grill marks.
Let it rest for a few minutes to lock in the juices, then serve and enjoy your flavorful grilled bone-in chicken.
How to BBQ Chicken Breast on a Gas Grill?
For a perfectly grilled chicken breast on a gas grill, follow these steps:
Start with a preheated grill – it should be hot and ready to go.
Place your chicken breasts on the grill grates and make sure to close the lid. It’s important to keep the lid closed during the entire cooking process; this prevents valuable heat from escaping.
Allow the chicken breasts to cook for 6-8 minutes on one side. Avoid the urge to flip them too soon; patience is key.
When it’s time, carefully flip the chicken breasts and let them cook for a few more minutes.
By keeping the lid closed and following these simple steps, you’ll achieve tender and flavorful grilled chicken breasts in no time. Enjoy your barbecue!
People also ask
How Do You Cook Chicken on a Gas Grill Without Burning It?
Grilling chicken to achieve that perfect balance of juicy on the inside and charred on the outside begins with a little grill mastery. Start by chilling your chicken, especially if it’s bone-in, or skin-on, to enhance its deliciousness.
The grill must reach the right temperature; think medium-low, where the heat is sufficient but not scorching. Prep your chicken thoroughly before it graces the grill, and consider a marinate to add extra layers of flavor.
Place the chicken on the grill, but not directly over the flame. Instead, move it to a cooler side. This method lets the meat cook more evenly and reduces the chance of it burning.
As it cooks, test the chicken frequently and glaze for an even finish, enhancing its flavor and appearance. The goal is to cook it undisturbed for about 20 to 30 minutes, achieving that perfect balance of flavor and texture.
FAQ
How to BBQ Chicken Thighs?
When it comes to BBQ chicken thighs, follow these simple steps for a mouthwatering result:
Preheat your grill to medium-high heat, aiming for a temperature between 400-450 degrees F. You want it hot and ready for those succulent chicken thighs.
Place the chicken thighs on the grill grates and cook for approximately 6-7 minutes on each side. Keep an eye on the internal temperature of the thickest part; it should read 165 degrees F to ensure the chicken is fully cooked.
Once they’re done, you’ll have perfectly grilled chicken thighs with that irresistible BBQ flavor.
How to BBQ Chicken in the Oven?
If you prefer using the oven, here’s a delicious BBQ chicken recipe:
Preheat your oven to 375°F (190°C).
Season your chicken pieces with your favorite BBQ seasoning.
Place the seasoned chicken on a baking sheet lined with foil for easy cleanup.
Bake for 25-30 minutes.
After the initial bake, brush the chicken with additional BBQ sauce and bake for an additional 10-15 minutes or until the internal temperature reaches 165°F (74°C).
This oven-baked method ensures the chicken stays tender on the inside while the skin becomes wonderfully crispy.
What Is the Proper Technique for Grilling Chicken?
The proper technique for grilling chicken involves a few key steps. Preheat your grill to a medium-high temperature, ensuring it’s hot enough to sear the chicken and create those desirable grill marks.
Before placing your chicken on, lightly oil the grates to prevent sticking. Position the chicken skin side down initially to render the fat and achieve a crispy exterior.
This technique helps to seal in the juices and gives your chicken those aesthetically appealing grill marks. After achieving the marks, flip the chicken and continue cooking until it reaches an internal temp of 165 degrees F.
The key here is patience and precision, ensuring your chicken is cooked thoroughly yet retains its moisture and flavor.
Should I Boil Chicken Before Grilling?
Boiling chicken before grilling is a debated technique but can be quite effective. Boiling or poaching the chicken imparts extra moisture and flavor, setting the stage for a more succulent result.
This approach is particularly useful if you’re dealing with cuts of chicken that are prone to drying out on the grill. Whether you choose boiling or poaching, the aim is to partially cook the meat before it hits the grill, thus ensuring a more even cook throughout.
It’s a technique that demands a bit of finesse – the chicken should only be partially cooked through boiling, leaving the final cooking and flavor development for the grill.
