Grilled BBQ Chicken
Grilled BBQ Chicken: Grill a whole chicken to sticky, smoky perfection and serve it hot.
Ingredients
- 1 whole chicken (cut into pieces (3-4 pounds))
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 cups barbecue sauce
Instructions
Step 1: Preheat the grill
Preheat the grill to medium heat so it's ready the moment the chicken hits the grate. This step gets the cooking environment into the right zone for a long, steady cook that crisps the skin without burning the exterior — aim for a steady medium heat so the pieces will brown evenly and render their fat slowly.
Step 2: Rub, oil and season the chicken
Pat the chicken pieces dry, then rub each piece lightly with olive oil so the skin will crisp and the seasoning will cling. Season generously with salt and freshly cracked black pepper, massaging the oil and seasoning into the crevices around the joints and skin folds. Let the seasoned pieces rest briefly while the grill stabilizes — the oil sheen and salt will help develop golden color when they sear.
Step 3: Sear skin-side down for color and render fat
Place the chicken skin-side down on the hot, oiled grate and let it cook undisturbed for about 15 minutes to develop deep golden-brown color and blistered, partially crisped skin while fat renders beneath. The goal here is clear: a deeply caramelized, textured skin with concentrated savory browned pockets that will stand up to basting later. Remove from direct heat and prepare to baste.
Step 4: Turn, baste with barbecue sauce and finish cooking
Turn each piece over, and begin brushing with a thick, glossy barbecue sauce; continue to cook for another 20–30 minutes, periodically brushing to build layers of sticky, caramelized glaze. Cook until the breast registers 165°F and the thighs 175°F; the surface should show darker caramel edges, sticky glaze pooling in creases, and moist, fully cooked interior. Keep the brush nearby — it’s your active tool to paint successive shiny coats of sauce.
Step 5: Rest briefly and plate
Remove the chicken to rest for 5 minutes so the juices redistribute; during this short rest the surface will tighten slightly, the glaze will settle into a glossy finish, and the aromas will concentrate. Transfer the pieces to a white plate lined with parchment paper, arrange artfully, sprinkle with a little freshly chopped parsley for bright contrast, and serve with a small bowl of extra barbecue sauce and a wooden spoon alongside.
Notes
- Let the chicken rest after grilling to redistribute juices.
- Use an instant-read thermometer for accurate doneness.
- Start basting after the skin has developed color to avoid burning.
- Keep extra sauce on the side for serving.
- If grilling for a crowd, stagger batches to keep the heat consistent.