Grilled BBQ Chicken
With just a few ingredients and an hour on the grill, this recipe yields irresistibly sticky, finger-licking BBQ chicken. Juicy meat infused with a savory rub takes on smoky flavors as it's charred over live fire and lacquered with a sweet, tangy sauce that sears your lips with incredible flavor.
Servings 6
Instructions
- Using kitchen shears or a sharp knife, halve the chicken by removing the backbone and splitting the breastbone. This allows for more even cooking.
- Generously season the chicken all over with the dry rub. Refrigerate uncovered for at least 2 hours or up to overnight.
- Remove the chicken from the fridge 30 minutes before cooking. Set your grill up for a two-zone fire in your grill for indirect cooking, with one side at medium-high heat.
- Oil the grill grates, then place the chicken halves skin-side down over direct heat and close the lid. Sear for 5-7 minutes per side until nicely browned, while being careful that it doesn't burn.
- Transfer the chicken to the indirect heat zone, positioning the breasts away from the high heat. Cover and cook for 20 minutes at 400°F.
- After 20 minutes, use a heat-resistant basting brush to apply 1/2 cup of BBQ sauce all over the chicken, flipping to coat both sides and doing the skin side last.
- After 10 more minutes, baste with the remaining 1/4 cup of sauce.
- Continue cooking until the breast meat registers 160°F and the thighs reach 175°F on an instant-read thermometer, about 20 minutes more.
- Transfer the lacquered chicken to a cutting board and let it rest for 10 minutes before slicing and serving with extra BBQ sauce on the side.
Notes
- There will be about 5° of carry-over cooking after the chicken is removed from the grill, so I like to pull the chicken when the breasts are 160°.
- Monitor grill temperatures closely and adjust vents/fuel as needed to maintain 400°F.
- Let the chicken rest to allow juices to redistribute for juicier, more tender meat.
