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How to Cook Flavourful BBQ Chicken on the BBQ

Cooking BBQ chicken is an art—balancing juicy, tender meat with a perfectly caramelised, smoky flavour. Whether you’re hosting a summer gathering or just enjoying a meal with family, BBQ chicken is a crowd-pleaser that, when done right, can steal the show. Below is a step-by-step guide on how to cook flavourful chicken on the commercial BBQ, with tips on seasoning, grilling techniques, and achieving the perfect char without drying out the meat.

1. Choose the Right Cuts of Chicken

The key to delicious BBQ chicken starts with choosing the right cuts.

  • Bone-In, Skin-On Pieces: Chicken thighs, drumsticks, and breasts are perfect for BBQ as the bone and skin help retain moisture and add flavour.
  • Whole Chicken or Spatchcock Chicken: For an impressive presentation, you can barbecue a whole chicken by spatchcocking (removing the backbone) for even cooking.

2. Marinate for Maximum Flavour

Marinating your chicken infuses it with flavour and helps tenderise the meat. Create a marinade with ingredients like:

  • Base: Olive oil, yoghurt, or buttermilk to tenderise.
  • Flavouring: Garlic, lemon juice, soy sauce, honey, or Worcestershire sauce.
  • Seasoning: Paprika, cumin, cayenne, black pepper, salt, and dried herbs (e.g., thyme, oregano).

Instructions:

  • Place the chicken in a resealable bag or container.
  • Pour the marinade over the chicken, ensuring all pieces are well-coated.
  • Marinate in the refrigerator for at least 4 hours or, ideally, overnight for deeper flavour.

3. Prepare the BBQ

For the perfect BBQ chicken, you need to set up your grill properly:

  • Preheat the Grill: Heat the barbecue to medium heat (about 175–200°C or 350–400°F).
  • Indirect and Direct Zones: Create two zones on your grill:
    • A direct heat zone for searing and caramelisation.
    • An indirect heat zone for slow cooking the chicken to ensure it cooks through without burning.
  • Oil the Grates: Brush the grill grates with oil to prevent sticking.

4. Season the Chicken

Before grilling, remove the chicken from the marinade and pat it dry with paper towels (this ensures a good sear). Then, season with a dry rub for an extra flavour boost. A simple dry rub might include:

  • Smoked paprika
  • Garlic powder
  • Onion powder
  • Salt and black pepper
  • Brown sugar (to help with caramelisation)

5. Start Grilling – Indirect Heat First

  • Place the chicken skin-side up on the indirect heat zone of the BBQ.
  • Close the lid and let the chicken cook slowly. This allows the inside to cook evenly without burning the outside.
  • Cooking Time:
    • Bone-in pieces take approximately 30–40 minutes.
    • Flip the chicken halfway through to ensure even cooking.

6. Add the BBQ Sauce

For that sticky, caramelised glaze, brush the chicken with your favourite BBQ sauce during the last 10–15 minutes of cooking. Apply the sauce in layers for maximum flavour:

  1. Start with a thin layer and let it cook for 5 minutes.
  2. Brush on another layer and repeat.
  3. Flip the chicken occasionally while adding the sauce to ensure even caramelisation.

Note: Don’t add the BBQ sauce too early, as the sugars in the sauce can burn before the chicken is fully cooked.

7. Finish with a Sear – Direct Heat

Once the chicken is cooked through (internal temperature of 75°C or 165°F for breasts and 80–85°C for thighs and drumsticks), move it to the direct heat zone for 1–2 minutes per side. This step:

  • Adds a delicious char and smoky flavour.
  • Caramelises the BBQ sauce for a sticky, flavourful glaze.

8. Let the Chicken Rest

Remove the chicken from the grill and let it rest for 5–10 minutes. This allows the juices to redistribute, keeping the chicken tender and juicy.

9. Serve and Garnish

Plate your BBQ chicken and serve with sides like coleslaw, cornbread, or grilled veggies. For a burst of freshness, garnish with:

  • Chopped parsley or coriander
  • A squeeze of fresh lemon or lime juice

Tips for Success

  1. Use a Meat Thermometer: Ensure your chicken is fully cooked by checking the internal temperature (165°F/75°C for safety).
  2. Don’t Overcook: Chicken can dry out quickly, so monitor it closely, especially during the final sear.
  3. Choose the Right BBQ Sauce: Sweet and smoky sauces work well with BBQ chicken, but you can also experiment with spicy, tangy, or mustard-based sauces.
  4. Keep the Lid Closed: Cooking with the lid closed retains heat and cooks the chicken more evenly.

Conclusion

Cooking flavourful BBQ chicken on the barbecue is all about preparation, patience, and mastering the balance between juicy meat and smoky, charred perfection. By marinating the chicken, grilling it slowly over indirect heat, and finishing it with a caramelised BBQ sauce glaze, you’ll create mouth-watering chicken that’s bursting with flavour. Whether you’re hosting a backyard cookout or treating yourself to a BBQ feast, this recipe will be a hit every time!


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