How to Barbeque a Chicken

Shred leftover chicken to make sandwiches the day after the barbeque.

Barbequed chicken, a staple at picnics, has a tendency to dry out before taking on that exceptional smoky grill flavor. Bone-in chicken stays moister than boneless, but when serving up a platter of both, it's important to cook each evenly so you have a moist and flavorful meal. The first step for cooking moist poultry is creating a brine, which locks flavor and moisture directly into the meat fibers.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• 1 quart water
• 1 tablespoon kosher salt
• 1 teaspoon brown sugar
• 1 garlic clove, crushed
• Thyme
• Large bowl with lid
• Measuring cups and spoons
• Grilling spray or olive oil
• Wire rack
• Cookie sheet
• Paper towels
• Barbeque sauce
• Sauce brush
• Serving platter
• Aluminum foil

1. Make a brine by mixing kosher salt, water, brown sugar and garlic into a bowl. Add additional flavors such as thyme or rosemary as desired.

2. Add chicken pieces to the brine mixture and seal the bowl's lid. Refrigerate for at least two hours.

3. Set the grill to a medium temperature and preheat the oven to 375 degrees Fahrenheit. Use a grill spray or rag dipped in olive oil to lightly coat the grill for a nonstick surface.

4. Remove the chicken from the brine and place it on a wire rack set on top of a cookie sheet. Pat the chicken dry using paper towels and allow it to drip dry for a few minutes before placing on the grill.

5. Set the chicken in the center of the grill and cook each side for five minutes. Remove the chicken, place it on a cookie sheet and set it in the preheated oven for 15 minutes. Brush a generous amount of a barbeque sauce on the chicken and allow it to cook for an additional 25 or 30 minutes, or until a meat thermometer reaches 165 degrees Fahrenheit.

6. Remove the chicken from the oven and place it on a serving plate. Cover the entire plate with aluminum foil and allow the meat to rest at least 10 minutes to help keep the juices in.

7. Serve the chicken with a side of barbeque sauce.

References

• "Bon Appetit"; Ask a Grillmaster: What's the Best Way to Grill Chicken?; Julia Bainbridge; July 2010
• Food Network; The Ultimate Barbecued Chicken; Tyler Florence