Most of us have encountered problems with BBQ chicken on the grill. Too often, the skin burns and oozes fat onto the fire causing flare ups and more burning. By the time the chicken is cooked through enough to eat, it usually looks like a burnt mess. Here’s an easy solution: I cook the chicken first in the oven, and then just finish it off on the grill. The result is juicy, flavorful chicken without the headaches. Try it!
- 1 chicken, cut into 8 pieces, or 8 of your favorite skin-on chicken parts: thighs, legs, etc.
- All-purpose pork/chicken BBQ rub such as The Squeal Hog Rub
- BBQ sauce – your favorite
- Preheat the oven to 300 degrees F.
- Place the chicken pieces in a single layer on a large rimmed baking sheet or into a 13” x 9” glass baking dish. Sprinkle the chicken pieces liberally on both sides with the BBQ rub.
- Bake the chicken in the oven for about an hour, or until the chicken pieces register 165 degrees F. with an instant read thermometer.
- Remove the chicken from the oven and let cool for 15 minutes or more before grilling.
- Brush each piece of chicken on one side with BBQ sauce.
- Finish the chicken on an outdoor grill set to medium-high heat. Cook for 8-10 minutes, turning occasionally and brushing the chicken with more sauce.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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