Grill chicken indoors or outdoors, season with barbecue sauce after cooking, and choose between wet or dry methods. Clean and pre-cook chicken, then grill at 400F for 30 minutes, turning and brushing with sauce. Rest for 5 minutes before serving.
You can grill chicken on an outdoor grill or in the comfort of your kitchen with equally good results. The chicken is prepared and cooked as with any typical chicken dish until almost done. The final step for barbecue chicken relies on your ability to properly season and brush the chicken with barbecue sauce after cooking is complete. There are two distinct types of grilled chicken, wet and dry. The result is in the method that is applied to the final layers of sauce.
To grill chicken, you need to start by cleaning the chicken. Any pin feathers and other unwanted products are removed from the skin and the chicken is washed in cold water. If your family prefers chunks of chicken to a whole chicken, you can cut the chicken into quarters. Another option is to start with chicken quarters or chunks of chicken, such as legs, thighs, or breasts. You can save a lot of time by pre-cooking chicken in boiling water until it’s almost done; this also allows much of the fat to melt into the boiling water, where it is then flushed down the drain.
Remove the chicken from the water and let it drain on a plate covered with paper towels. As the chicken drains, you can prepare the broiler or oven. With the temperature set to 400F (200C), the chicken can be placed on an oiled rack or dry skillet and brushed with your favorite barbecue sauce. Barbecue chicken should be allowed to cook for about 30 minutes, then brushed with barbecue sauce and turned once while cooking. For moist grilled chicken, apply a generous amount of sauce. For a dehydrator barbecue chicken, allow the sauce to cook more thoroughly onto the chicken without reapplying.
After 30 minutes, you can remove the chicken from the grill or skillet and let the meat rest for about five minutes. This will allow the sauce to dry out slightly and become less messy to eat. One tip to make cleanup easier is to line your grill or skillet with nonstick aluminum foil. This will allow you to simply iron the foil when the chicken is done and throw it away. Any uneaten chicken can be stored in an airtight container or wrapped tightly in aluminum foil to be reheated or eaten cold as a snack or lunch to take to work or school.
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