Recipe by Chef John
"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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chicken, into halves
ground black pepper
barbeque sauce, or as needed
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!
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!
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.
Took quite a bit longer than 35 minutes but it was worth the wait.
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Barbecue Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 218
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