Perfect BBQ Chicken – Technique

The following is a simple technique for the best bbq chicken ever. (Chicken remains my best, most consistent, category on the KCBS circuit)

1. For barbecue, I use thighs and legs.  Wings are acceptable for this technique too. One dozen legs and one dozen thighs is a good number for a kettle.

2. Anywhere from 2-18 hours prior to grilling, I coat the chicken in yellow mustard and season with a dry rub. I prefer Rockford Rib, Butt and Bird, available at Herman’s Boy, in Rockford, MI.  Use what you want.  It works best to put the seasoned chicken in a large plastic bag and let it set.

3. Prepare grill by stacking coals on half of the grill- basically creating a hot zone (direct) and a safe zone (in direct heat)

4. I use lump charcoal, so the coals are typically medium-hot to hot, when I begin.  I lay the chicken out in a tray and apply extra seasoning to any pieces that need it (visual inspection).

5. Once the coals are ready, I begin laying the chicken over the hot coals.  With 24 pieces, I typically work in two batches (12 and 12).  I begin grilling the chicken, turning very frequently—sometimes every 60-90 seconds.  Remember, these are hot coals.  Chicken burns easily.  Chicken flares easily.  You have to work it.

6. The goal is to crisp the skin and get some good marks on the bird.  You are not trying to cook the chicken.

7. At this point, I have an aluminum pan placed in the safe zone, with a small layer of BBQ sauce.  My favorite is Big Ricks.  When I get the chicken looking sweet, like they are ready for a date, I place in the pan.  Stack them when you need too.   I then begin with the second batch of chicken, do the same thing.  After about 15-20 minutes, I have beautiful looking (but undercooked) chicken pieces stacked up in the aluminum pan.  I add more BBQ sauce and then put the lid back on the grill, vents open.

8. Approximately 45 minutes later I check on the chicken.  The fire has mellowed a bit, because the lid was on the grill.  I begin laying out few pieces back on the grill, crisping them up, watching them like a chicken-hawk…making sure nothing burns.  I am trying for the perfect tan. Crispy with grill marks.

9. I use more sauce as needed.  Not wanting to be sloppy, only a nice coat, that has been grilled some.

10. I place back in pan and remove from heat. Ready to serve.  The entire grilling/BBQ process; 60-70 minutes.  Perfect BBQ chicken.