Cooking Basics For Dummies, 5th Edition
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Barbecued chicken has a smoky, sweet, tangy flavor that can come from a broiler but it tastes even better off the grill. Just be sure the chicken is cooked all the way. Prick the chicken with a fork. If the juices run clear, the chicken is done, but to be really accurate, use a meat thermometer. The internal temperature of chicken parts on the bone should be 165 degrees F.

Be sure the thermometer isn’t touching a bone, which can give a false high reading.

Grill times in recipes are approximate, depending on the heat of your grill and the size of the chicken pieces. To shorten cooking time, you can microwave chicken pieces for about 3 minutes per pound before grilling.

If the mere thought of chicken hot off the grill makes you salivate, you’ll love this Barbecued Chicken recipe.

Barbecued Chicken

Preparation time: About 10 minutes

Cook time: About 50 minutes

Yield: 4 servings

Oil for the grill rack

1 chicken, cut into 4 pieces, or 4 chicken breasts with ribs (about 3 pounds total)

Salt and black pepper

1 cup barbecue sauce

  1. Oil the grill grid and prepare a medium-hot fire in a charcoal or gas grill.

  2. Season each piece of chicken with salt and black pepper on both sides.

  3. Put the chicken pieces, bone-side up, on the grill. Cook for 30 minutes.

    Flip chicken pieces with tongs. Cook for an additional 20 minutes or more, as needed.

  4. During the last 10 minutes of cooking, brush the chicken pieces with barbecue sauce.

    The chicken is done when it’s no longer pink inside or when an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F.

Per serving: Calories 514 (From Fat 253); Fat 28g (Saturated 7g); Cholesterol 134mg; Sodium 452mg; Carbohydrate 21g (Dietary Fiber 0g); Protein 43g.

About This Article

This article is from the book:

About the book authors:

Marie Rama is a food writer, recipe developer, and coauthor of Grilling For Dummies. Bryan Miller is a food and wine writer and a former restaurant critic for The New York Times. He has written and cowritten a number of books.

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