You don’t have to be a grill professional to cook as such. So many grilled recipes only require a few things to make them great: fresh ingredients, the right seasoning, and the right cooking time. Just three little things to remember and your food will surprise everyone. One of the most versatile foods in the world is chicken. This fine feathered friend of ours has been prepared in thousands of ways over hundreds of years. One of America’s favorite ways to eat chicken is the grill. It’s so simple and delicious, yet people tend to get the formula wrong and the chicken comes out with a rubbery flavor covered in tomato sauce.
The first thing people do wrong is overcook chicken. They leave the poor bits of chicken on the grill for hours until there is nothing left but dehydrated meat and bones. You want to cook your chicken only at 170 degrees, never again. The idea is to let the chicken rest. The entrainment heat will raise the temperature to 180 degrees, the safe point you can eat chicken. The chicken will stay juicy as long as it is not overcooked. Don’t worry about drying it out. As long as you cook it for the right amount of time, it will be fine.
Ultimate BBQ Chicken:
This BBQ chicken recipe is really simple and super delicious. The first thing we want to do is go shopping. Personally, I like the chicken thighs for this recipe, but you can choose whatever you want. Be sure to grab a bottle of your favorite BBQ sauce. The trick here is in the seasoning, we won’t need to make a fancy sauce for these. The seasoning consists of salt and pepper, garlic powder, onion powder, paprika, pepper rep, and a little bay seasoning. Whatever you don’t have, take it.
We want to start the night before on the grill and start seasoning the chicken. We’ll have to make a quick spice mix. To do this, take two tablespoons of salt and black pepper, 1 tablespoon of garlic powder, onion powder, paprika and old bay leaf, and ½ teaspoon of red pepper. Combine all of these ingredients in a bag or container, and you’re done. Wash the chicken pieces and allow to dry well. After they are completely dry, rub the chicken generously with the seasoning. Wrap your chicken in foil or plastic wrap, place in a leak-proof container, and let it rest overnight. Be careful never to cross-contaminate when dealing with raw poultry.
The day you’re ready to grill, cut the burners over medium heat. After the grill heats up, grease the grills well and place the chicken pieces skin side down. Once they start to cook, close the lid. Check them every 5 minutes or so to make sure they don’t burn. All together, we want to give them 15 minutes on the skin side. After that, turn around and repeat the verification process and wait. Let them sit for another 15 minutes and they will start sautéing your chicken.
Salsa is the last step. Make sure to keep a close eye on your chicken, the BBQ sauce will burn quickly due to its high sugar content. After you finish sautéing one side of the chicken and flipping it over, the pieces should be ready to flip after sautéing the opposite side. It should only take about 3 minutes on each side to cook the sauce. Take care to remove the chicken pieces from the grill. This recipe is really simple. It’s all in the seasoning. These seasonings go very well with chicken, especially barbecue. Paprika has a nice and deep smoky flavor. This recipe will be a hit with even the toughest crowds.