Barbecued chicken is about as classic as it gets when it comes time for grilling. Chicken takes longer to cook than steaks, hot dogs or hamburgers, and loves lower cooking temperatures. The trick to good barbecued chicken is patience. It will take at least an hour, and even up to 2 hours. Remember that barbecue is slow and low, grilling is hot and fast.
The key here is to moderate your heat. Either set the coals of the grill all on one side so you have a cool spot, put the chicken on the top rack of the grill, farther away from the heat, or, if you have a gas grill, turn one side down to lowest setting or off completely, my BBQ is hot so I shut one side off completely. Slow and low makes the best BBQ chicken.
• I chicken cut into 8 pieces (legs, thighs, wings, breasts), skin-on
• Vegetable oil
• 1 cup homemade barbecue sauce
• 1 Orange Juice and zest of
• 1 tbsp Dry chili flakes
• 2 Tsp Smoked paprika
• 1½ Tsp Dijon mustard
• 3 Tbsp Honey
• 3 Tbsp Ketchup
• 1 Tsp Olive oil
• Generous spray of sea salt, to taste
• Freshly ground pepper, to taste
• Coat the chicken pieces with olive oil and sprinkle salt over them on all sides.
• Prepare 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 fewer coals.
• Place the chicken pieces skin side down on the hottest side of the grill in order to sear the skin side well. Grill for 5-10 minutes, depending on how hot the grill is (you do not want the chicken to burn).
• Turn one side of grill to low and move the chicken pieces to the cool side of the grill.
• Cover the grill and cook undisturbed for 20-30 minutes.
• Turn the chicken pieces over and baste them with barbecue sauce.
• Cover the grill and allow to cook for another 30 minutes. Repeat, turning the chicken pieces over, basting them with sauce, covering, and cooking for another 30 minutes.
• The last half hour of cooking is a good time to cook hamburgers, sausages, and Island Corn.
• Finish cooking on the hot side of grill skin side down for 2-3 minutes. Careful not to burn the crispy skin
• Chicken is done when juices run clear or it reaches an internal temperature of 170F
• With additional BBQ sauce, Island Corn and Tangy Slaw