Ultimate Bbq Chicken Recipes

ULTIMATE BBQ CHICKEN

Ultimate BBQ Chicken image

From Fine Cooking Issue #39, recipe and method by Paul Kirk, a BBQ genius! I had never ever had any luck making BBQ chicken until I read this article and followed it to the letter. Now, I am famous for my BBQ chicken. This recipe is ridiculously easy, and requires very little effort on your part, mostly just monitoring the grill. The sauce and rub are just mixing everything together. I guarantee you will love this chicken.

Provided by P48422

Categories Chicken

Time 3h10m

Yield 8-10 serving(s)

Number Of Ingredients 26

Ingredients

1/4 cup sugar
2 tablespoons onion salt
1 tablespoon seasoning salt
1 tablespoon garlic salt
2 tablespoons paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons lemon pepper
1 tablespoon dried sage
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary, crumbled
1/4 teaspoon cayenne
1/2 cup firmly packed dark brown sugar
1 tablespoon onion salt
1 1/2 teaspoons celery seeds
1 1/2 teaspoons garlic powder
1 1/2 teaspoons chili powder
1 teaspoon finely ground black pepper
1 teaspoon ground cumin
1/2 teaspoon cayenne
2 cups tomato ketchup
1/4 cup white vinegar, more to taste
2 tablespoons prepared yellow mustard
1 teaspoon fresh lemon juice
1 teaspoon liquid smoke (optional)
7 -8 lbs bone in chicken parts
1 cup apple juice, for basting

Steps:

For the spice rub- mix all ingredients in a bowl.
Store in an airtight container.
For the sauce- put all ingredients in a saucepan, bring to a boil, stirring to dissolve the sugar (keep a screen handy- it spits).
Reduce the heat and simmer for about 25 minutes, stirring occasionally.
Let cool, store in the refrigerator in a tight-lidded jar for months.
BBQ Chicken- Rinse the chicken and pat it dry.
Sprinkle on the rub generously.
Get your BBQ (gas or charcoal) very hot.
If you have some hickory chips or apple chips, feel free to add them.
When the grill is ready, put the chicken, skin side up, on the grill: if you have a charcoal grill push all your coals to one side and put the chicken on the other side.
If you have a gas grill turn off one side and put the chicken on that side.
You don't want the chicken over direct heat.
Put the lid on the grill and cook the chicken for about 30 minutes, maintaining an internal temperature of 230- 250 degrees by adjusting the vents (opening the vents lets in oxygen and raises the temperature).
If your grill doesn't have a thermometer, use an oven thermometer to monitor the heat.
After 30 minutes, baste the chicken with apple juice.
Continue to cook and baste until the chicken is done, about 3 hours.
At first, the chicken will appear that it isn't cooking at all, and you will be tempted to crank up the heat.
DON'T!
Trust me- just keep going.
You will think nothing is happening and wonder if this recipe is wrong, wrong, wrong.
Just let it go- it will cook.
Baste every half hour or so with more apple juice.
Check for doneness at 2 1/2 hours.
When it is done, baste each piece with the sauce and let it cook a few more minutes to let the sauce adhere to the chicken.
Serve with more of the sauce, lots of napkins, some beer, and prepare for applause.
Note: I was once hungry for this chicken in January (brrrr!) and with 2 feet of snow, didn't feel like trudging out to the grill.
I made it in the oven and it turned out great.
Just keep the oven temperature on 250 degrees, put the chicken on a cookie rack set over top of a sheet pan covered in aluminum foil.

Nutrition Facts : Calories 1005.2, Fat 48.7, SaturatedFat 13.4, Cholesterol 308.4, Sodium 1018, Carbohydrate 41.4, Fiber 1.7, Sugar 37.1, Protein 97.5

BEST EVER BBQ CHICKEN

Best Ever BBQ Chicken image

The BBQ sauce on this juicy grilled chicken is out-of-this world! We "wow" people with this recipe every summer during outdoor entertaining. I always double the sauce recipe to have extra on the side for dipping. The original recipe calls for 2 small boiler chickens quartered but we prefer using bone-in, skin on chicken breasts. Slow cooking on the grill gives it the best flavor. I hope you enjoy this as much as we do - it's a favorite at this house.

Provided by DDW7976

Categories Chicken Breast

Time 1h

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

3 garlic cloves, minced
2 teaspoons butter
1 cup Heinz ketchup (a must for us)
1/4 cup packed brown sugar
1/4 cup chili sauce (Heinz is a good one)
2 tablespoons Worcestershire sauce
1/2-3/4 tablespoon celery seed
1 tablespoon prepared yellow mustard
1/2 teaspoon salt
2 dashes hot pepper sauce
8 large chicken breast halves, bone-in with skin (a large family pack will usually have about 7-8 breasts.)

Steps:

In a saucepan, saute the garlic in butter until tender.
Add the next 8 ingredients.
Bring to a boil, stirring constantly.
Remove from the heat and set aside.
Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.
Baste with sauce.
Grill 15 minutes longer or until juices run clear.
Continue basting and turning during the last 15 minutes of cooking.
Serve with any extra sauce you set aside for dipping.
(The sauce is just that delicious!).

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To prepare sauce, combine first 6 ingredients in a small saucepan; bring to a boil over medium heat. Reduce heat; simmer 15 to 20 minutes or until thickened.
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