← Back to Search Results
grilling American
Barbecued Chicken

Photo by: Shutterstock, stock photo of a similar dish.
Comments: 0
 

Recipe

As far as I’m concerned, grills were made for barbecuing chicken. This recipe will probably leave you with some leftovers to serve for lunch the next day.

Yield: Serves four

Ingredients

Equipment:

  • Tongs
  • Barbecue brush

Directions

1. Light the charcoal. When the briquets are hot, place the chicken pieces on the grill, skin side up. Grill the chicken for 25 minutes, then turn and grill for 15 minutes more.

2. Baste the chicken with the barbecue sauce, turn, and grill for 3 minutes more, until the chicken begins to get dark brown. Baste again, turn, and grill for 3 minutes more. The skin should start getting very dark, but don’t let it burn.

Notes

Serving Suggestion: Serve with corn, coleslaw, thick crusty bread, and lots of extra sauce on the side (see Tips).

Tips: Because the dark meat legs take longer to cook than the white meat breasts, arrange the legs in the center of the grill, where it is hotter, and place the breasts around them. If the breasts still finish cooking sooner than the legs, move them to the outer edge of the grill or transfer them to a platter and cover with foil.

Larger chickens may need longer cooking times. To check for doneness, press down on the breast. If it is firm but springy, it is done. If it is very firm, it is overdone. If you’re not sure, cut into 1 of the breasts to see if the meat is white. To check the legs for doneness, prick the thigh area. If the juices run clear (not pink), they are done.

After you have finished basting the chicken with the barbecue sauce, transfer the sauce to a small saucepan and simmer for several minutes. This is to kill any bacteria that may have been transferred while basting from the not-yet-fully cooked chicken. Alternatively, make extra barbecue sauce for serving and discard the sauce used for basting.


© 1993, 2007 Bob Sloan and Paul Hanson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Dad's Own Barbecue Sauce.

408kcal (20%)
133mg (6%)
0g
0g
29g (44%)
0g
8g (41%)
12g
6g
142mg (47%)
0g
35g
38mg
359mg
78mcg RAE (3%)
3mg (5%)
21mg (2%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Explore Cookbooks on Cookstr

allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
rice Rice
by Bonnie Tandy Leblang, Joanne Lamb Hayes
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
the-bread-bible The Bread Bible
by Rose Levy Beranbaum
julias-kitchen-wisdom Julia's Kitchen Wisdom
by Julia Child
sunday-suppers-at-lucques Sunday Suppers at Lucques
by Suzanne Goin
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
the-asian-grandmothers-cookbook The Asian Grandmothers Cook...
by Patricia Tanumihardja
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
jacques-torres-a-year-in-chocolate-80-recipes-for-holidays-and-special-occasions Jacques Torres' A Year in C...
by Judith Choate, Jacques Torres
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?