Coat the chicken pieces with olive oil and sprinkle salt over them on all sides. Prepare one side of your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are few to no coals.
Lay the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill uncovered for minutes, depending on how hot the grill is you do not want the chicken to burn. Once 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 flame on only one side of the grill, and move the chicken pieces to the cooler side, not directly over the flame.
Cover the grill and cook undisturbed for minutes. Turn the chicken pieces over and baste them with with your favorite barbecue sauce. Cover the grill again and allow to cook for another minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another minutes. The timing will depend on your grill set-up, the size of your chicken pieces, and how cold your chicken pieces are to start with!
If you're grilling smaller pieces of chicken on a charcoal grill, they may be done much earlier. The goal is to maintain a low enough grill temp so that the chicken cooks "low and slow. Or if you insert the tip of a knife into the middle of the thickest piece and the juices run clear, the chicken is done.
If the chicken isn't done, turn 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. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.
Use a clean brush to paint the cooked chicken with more barbecue sauce and serve. Actively scan device characteristics for identification. Go ahead and season it liberally and coat it in butter or oil beforehand, but wait until it is no more than a few minutes away from being done before you sauce it. You're not trying to cook the sauce, and it takes no more than a few minutes to get the sauce to bind to the skin - i.
This is true for almost any meat and any cooking method as long as you're not marinating - BBQ chicken, fried or convection-baked wings, smoked or oven-braised ribs - you almost always want to sauce it right at the end. If your technique and ingredients are good then the meat, not the sauce, should be your main attraction. It all depends on the sauce.
If it's thick, or if it contains a lot of sugar, then it can scorch over high heat. For something like that, I'd put the sauce on at the very end, or serve it on the side. If it's thinner something based on wine, vinegar, fruit juice, soy sauce, etc then it's absolutely OK to put it on before grilling, or marinate the chicken overnight.
In my experience, its best to apply when chicken is almost done. I've learned from experience. Putting sauce on when you put chicken on the grill, will definitely burn even before the chicken is cooked. Sign up to join this community. The best answers are voted up and rise to the top.
Stack Overflow for Teams — Collaborate and share knowledge with a private group. The difference between barbecued chicken and grilled chicken is largely a difference in symantics—and where you position the lid. BBQ chicken is cooked with the lid of the grill closed to create an oven effect, so the heat circulates around the protein and cooks slower from all sides.
Grilling is cooking with the lid open and over a higher, more direct heat source. Unless you like your BBQ chicken barbecue sauce charred and burned. Sauces like BBQ sauce contain a fair amount of sugar that can easily burn. Adding the sauce at the end and searing quickly minimizes the chance of it burning. Drizzle the chicken breasts with olive or canola oil and season with kosher salt and freshly ground black pepper. Arrange the breasts on the hot grill grates and cook for minutes with the lid closed.
If the chicken sticks to the grill grate, let it cook a minute more before trying to flip again. Cook on the second side for another minutes. Baste with your favorite BBQ sauce, flip, and cook for minutes more. Repeat on the other side side. If you mak e this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with foodiecrusheats.
There are different philosophies on how much the meat should be cooked after the bbq sauce has been applied, but it is important regardless that you ensure the bbq sauce itself does not get burned in the process.
Generally, bbq sauce is added towards the end, after the meat is fairly well cooked. Then, you can go on to cook it a bit longer with the bbq sauce applied. Remember that there are different types of sauces, and each type of sauce should be applied differently. One key factor that divides bbq aficionados is how much bbq sauce to add.
Many of the pros suggest that the key thing is to show constraint. Oftentimes people want to slather the bbq sauce on the meat real thick and heavy.
There is a degree of finesse, however, that should be applied when adding a layer of sauce. Too much and it is overdone.
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