BBQ Chicken Recipe for Breast & Thigh in Oven Baked, Grill
October 17, 2019 lifequries bbq chicken recipe Hangout or party, juice barbecue is an all-time favorite for all. But, are those all grill, oven-baked recipes the same? So, let’s see the bbq chicken recipe that you ever tasted and it worked for all cooking styles.
Barbecue making divided into two steps, Marinade & Cook. Most of the hard work came in the first part. Perfect marinated chicken becomes so juicy and delicious after grilled. Grill is the best way for bbq but, if you want to do it in oven-baked or then it’ll be ok. The marinade process is the same for every cooking style. So, let’s check the first part.
Marinade of bbq chicken recipe:
We used to marinade when cooking chicken, quickly throw together. But, with patience and common ingredients, we can marinade it. Most likely we have those in hand. If not, I urge you to buy them from the grocery with your chicken. It made the perfect marinade for the best barbecue chicken you’ve ever tasted.
Ingredients for bbq chicken recipe : 1/2 cup olive oil 1 teaspoon sea salt 1/2 teaspoon ground black pepper 1/2 teaspoon paprika 1/2 teaspoon cumin 1/4 teaspoon cayenne pepper 2 cloves garlic chopped 3 tablespoons chopped onion 1/2 cup chopped fresh parsley 1 1/2 cups beer, apple cider, or apple juice, ginger ale The use of beer is rare. But it adds something to chicken. You can use it as your preference. If you don’t want to use beer, you can use ginger ale or apple cider (not apple cider vinegar) or apple juice.
Instruction:
Pour olive oil into a 2-cup liquid cup.
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Mix salt, pepper, paprika, cumin, and cayenne pepper in olive oil. Add garlic, onions, and parsley. Combine with a fork and slowly add beer because it can cause the mixture to foam and bubble slightly.
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Pour marinade over the chicken in a zip-top bag. Remove the maximum amount of air as possible from the bag and seal. Flip the bag from side to side to confirm all chicken has been coated with the marinade.
Store in zip-top bag 
Take a small, rimmed kitchen sheet pan and place the bag flat than into a refrigerator. Store it up to 1 hour or overnight for best results, flipping the bag over every few hours to keep the chicken coated.
Note: Marinade works better for about five pounds of chicken.
Grill: Chicken takes longer than hot dogs or hamburgers to cook and loves lower temperatures. So, it’s very easy to mess up by undercooking and over-charring, or both. Patience is the key to perfect bbq.
Grill could take 1 or 2 hours. But remember, bbq is slow and low. The grill is fast and hot. And for breast, it takes longer than thighs, legs, or wings. So, you need to moderate heat, however, you can. Better to set the coals one side to create a cool spot. This also needs to dry out the bbq. If you have a gas grill, turn the heat low. Place the chicken on the grill.
Note: If you don’t want to eat chicken skin, it’s still best to bbq with it. It’ll protect chicken pieces from drying out. During grill, we need some to paint the bbq.
Salt Extra virgin olive oil or vegetable oil 1 cup bbq sauce, store-bought or homemade.
You can use sauce as your preference.
1 Oil and salt chicken pieces: Coat the chicken pieces on all sides with oil and sprinkle salt over them.
Preparing grill 2 Prepare grill: If you are using charcoal or wood, make sure there is a cool side to the grill. Prepare one part of your grill for high, direct heat.
Grilling chicken 3 Sear chicken on hot side of grill, move to cool side: Put the chicken pieces’ skin side down on the hottest side of the grill to sear the skin side well. Grill for 5-10 minutes, time varies on how hot the grill is (you don’t want the chicken to burn).
When you have a good sear on one side, turn the chicken pieces over and move them to the cooler side of the grill.
If you are using a gas grill, maintain the heat on only one side of the grill, and move the chicken pieces to the cooler side, not directly over the flame. Set the temp to low or medium-low (between 250°F and 275°F, no more than 300°F).
Cover the grill and cook for 20-30 minutes.
Basting sauce in in chicken 4 Turn over and baste with barbecue sauce: Flip the chicken pieces over and baste them with your favorite bbq sauce. Cover the grill again and re-cook for another 15-20 minutes.
Repeat, flipping the chicken pieces over, basting them with sauce, covering, and cooking for another 1030 minutes.
NOTE that timing will depend on the size of your chicken pieces and grill set up, and how cold your chicken pieces are to start with! Grilling smaller pieces of chicken on a charcoal grill done much earlier. The goal is to maintain a low enough grill temperature so that the chicken cooks “slow and low”.
5 Finish with a sear or remove from heat when done: The chicken is done when the internal temperature of the chicken pieces is 160°F-170°F when tested with a meat thermometer.
Or insert the tip of a knife into the middle of the thickest piece and the juices should run clear, the chicken is done.
If the chicken isn’t done, flip the pieces over and continue to cook at a low temperature.
If you want, you can finish with a sear on the hot side of the grill, then put the pieces, skin side down, on the hot side of the grill. Leave them to sear and blacken slightly for a minute or two.
6 Paint with more barbecue sauce to serve.
Oven Backed:
Bbq chicken recipe for oven-baked, first, you need to line a large baking sheet with foil. Coat with oil. Preheat oven to 425° F. Place the chicken and bake 30 to 40 minutes until golden and internal temperature reaches 160° F.
Flip chicken pieces and baste with sauce on both sides and back until sauce is thickened and skin is crispy.
And, baste with more sauce to serve. Then enjoy the bbq.
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