Chef John's Barbecue Chicken Recipe - Allrecipes.com
Chef John's Barbecue Chicken  Recipe
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How to Make Barbecue Chicken
Discover a great technique for making perfect barbecue chicken. See more
  • READY IN 2 hr

Chef John's Barbecue Chicken

Recipe by  

"When it comes to barbecued chicken, everyone wants that nice thick glaze of sauce attached to the skin, and the only way to do it, is brush it on as it cooks. Therein lies the problem. Because of the sugar content, it only takes a minute for a barbecue sauce to go from brick-red to solid black. I just 'mark' the chicken's vulnerable skin side, then cook it all the way through in a closed grill, brushing on the glaze as it cooks."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    40 mins
  • READY IN

    2 hrs

Directions

  1. Cut 1/2-inch deep slashes in the skin-side of each chicken half; 2 cuts in each breast, 2 in the thigh, and 1 on the leg; remove wing tips.
  2. Whisk rice vinegar, barbeque sauce, and garlic together in large bowl. Place chicken in bowl and turn to coat chicken in the marinade. Arrange chicken halves, cut-side down, in the bottom of the marinade bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
  3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  4. Remove chicken from bowl, pat chicken dry with paper towels, and discard marinade. Place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper.
  5. Cook chicken, skin-side down, on the preheated grill for 3 to 4 minutes. Turn chicken over, close the lid of the grill, and cook, basting with remaining barbeque sauce ever 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).
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Reviews More Reviews

May 15, 2014

What's not to love? Some fresh chicken, a grill and a few simple ingredients...my favorite type of recipe! For those who don't grill often or weren't taught by an experienced 'griller' here's an old fashioned (a couple of hundred thousand years?) and effective way to judge the fire's heat without a $100 'instant read' thermometer. Carefully place the palm of your hand at the level your food will be and count until your hand gets so hot you have to move it away. The following guidelines will let you determine the heat level of you grill before you grill that BBQ chicken. •Very Hot-1 second...over 500F,•Hot-2 to 3 seconds...about 375F to 425F (approx), •MediumHot-3 to 4 seconds...about 350F to 375F (approx),•Medium-4 to 5 seconds...about 325F to 350F(approx)•Medium-Low-5 to 6 seconds, •Low-6 to 7 seconds There, I just saved you a Franklin! Once you get accustomed to this method you'll be able to judge the temp. by the appearance of the coals and ash. The recipe indicates that you use a closed or domed grill so essentially your baking with a smoky fire. Obviously, using the about chart, you can bake any recipe in the oven that you can do on the grill. Remember, charcoal varies (chuck, briquets, brand) and ovens vary widely, even ambient air temp. and wind!...keep an eye on it!

 
May 27, 2014

Rack up another hit for Chef John! We woke up Memorial Day morning, looking for a simple grilled bbq chicken recipe..... This Is It! Super-Simple and Tasty. A Big Hit at our celebration. This recipe has definitely earned a spot in the regular rotation. Thanks, Chef John!

 
Mar 22, 2014

Really liked this and will use it again. Did it per the recipe and video other than I used leg and thigh quarters. My only adjustment I will make the next time is to cook the skin side down longer and at slightly lower temp. I didnt cook it long enough and then my fire was so how that the bottom no skin side burnt even with no barbecue sauce applied. The part eaten was delicious and moist and a different flavor that I attribute to the vinegar.

 
May 27, 2014

Took quite a bit longer than 35 minutes but it was worth the wait.

 

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Nutrition

  • Calories
  • 464 kcal
  • 23%
  • Carbohydrates
  • 10.6 g
  • 3%
  • Cholesterol
  • 149 mg
  • 50%
  • Fat
  • 24.2 g
  • 37%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 47.5 g
  • 95%
  • Sodium
  • 1583 mg
  • 63%

* Percent Daily Values are based on a 2,000 calorie diet.

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