Favorite Barbecued Chicken
The history of barbecued chicken dates back to ancient times when cooking meat over an open fire was practiced. Indigenous influences, African culinary traditions, and Southern barbecue in the United States all played a role in its development. Over time, regional variations and global influences have contributed to the diverse range of barbecued chicken recipes we have today. Its popularity continues to grow, and modern variations offer a wide array of flavors and cooking techniques to suit individual preferences.
What cut of chicken is best for BBQ chicken?
When preparing barbecued chicken, you have a variety of options to choose from depending on your preferences. However, it’s important to adjust the cooking time and process accordingly for each type of chicken you use.
- Chicken Breasts: It is recommended to brine or marinate chicken breasts beforehand to retain moisture during grilling. Regularly brushing them with sauce is crucial, especially for grilled chicken breasts, as they can dry out quickly.
- Chicken Thighs: For juicy results, opt for bone-in and skin-on chicken thighs. Begin grilling with the skin side down. If bone-in and skin-on thighs are not available, boneless and skinless chicken thighs can be used as an alternative.
- Chicken Wings: In addition to being essential for buffalo wings, chicken wings are a popular choice for barbecued chicken. With the bone and skin intact, they retain moisture while cooking, but be cautious not to overcook them, as they can still dry out.
- Drumsticks: Drumsticks are usually sold with the bone and skin, similar to chicken wings. They offer a meaty and flavorful option for barbecued chicken. Since they cook quickly, it’s advisable to use a meat thermometer and closely monitor their cooking progress.
- Whole Chicken: Cooking a whole raw chicken on the grill can be challenging due to the risk of overcooking some parts and undercooking others. To overcome this, you can employ a culinary technique called spatchcocking. This involves removing the center bones of the chicken and flattening it out, ensuring faster and more even cooking of the whole chicken.
Do you put BBQ sauce on before or after cooking steak?
It is important to apply barbecue sauce to the chicken at the optimal time to achieve the best results. About 10 minutes before the chicken is fully cooked is the ideal time to brush it with the sauce. This allows the sauce to caramelize without scorching. Many chefs make the mistake of basting their chicken or meat too early, which can cause the sauce to burn. Since BBQ sauces often contain sugar, adding them too early can result in an unpleasant flavor. On the other hand, some chefs prefer to add the sauce after removing the food from the grill, but this may not allow enough time for the sauce to penetrate the meat and impart flavor throughout. The right timing is when the chicken is nearly done but not quite ready to be taken off the grill.
How to Use BBQ Sauce?
This versatile sauce offers various ways to enjoy it beyond just brushing it on chicken or meats. Here are some creative ideas to try:
- Use it as a delightful dipping sauce for french fries, potato wedges, mozzarella sticks, or zucchini fries.
- Create a flavorful spread by mixing it with 1/2 cup of mayo, perfect for sandwiches, burgers, or drizzling on mini hot dogs.
- Enhance the taste of pulled pork or leftover shredded chicken by adding the sauce to make juicy sandwiches or tacos.
- Give your cold pasta or potato salad a tasty twist by incorporating some of this BBQ sauce.
- Elevate the flavor of your favorite meatball recipe by adding some of the sauce to the cooking liquid.
Favorite Barbecued Chicken
2 broiler/fryer chickens (3 to 4 pounds each)
cut into 8 pieces each salt and pepper
Barbecue sauce: 2 cups ketchup, 1/8 teaspoon hot pepper sauce
2 tablespoons canola oil, 2 tablespoons brown sugar, 2 tablespoons water
2 small onions, finely chopped, 2 cups ketchup
¼ Cup lemon juice, ¼ teaspoon pepper
1 teaspoon ground mustard
½ teaspoon salt
Add salt and pepper to the chicken pieces. Cook for 20 minutes on a greased rack with the skin side down and uncovered.
In the meantime, prepare sauce for barbecue by heating oil over medium heat in a small pot. Add the onion and cook it until it is soft. Bring the sauce to a boil while stirring in the other ingredients. Simmer for 10 minutes, uncovered, on low heat.
Brush barbecue sauce on the chicken after turning it. Grill for a further 15 to 25 minutes, basting regularly with sauce, or until a thermometer inserted into the breast registers 165° and one into the thigh registers 170° to 175°.