I am crazy excited to share my favorite, most delicious, tender, juicy and flavorful BBQ Chicken recipe! This BBQ chicken recipe is packed full sweet and smoky flavor and will take grilled chicken to a whole new level. So grab your chicken and let’s get cooking!
About this recipe
This BBQ Chicken recipe calls for using chicken quarters, and I highly recommend sourcing local free range organic if possible. It is best when cooked to perfection over coals and taken off as soon as it reaches 165 degrees, however I have had success on my Big Green Egg and propane grill also. It is sweet and smoky and the perfect weekend or weekday meal, and watch the meat just fall off the bone.
I love using locally sourced organic chicken because the meat tends to stay juicier, but you can sub for any chicken you prefer.
I prefer to use a charcoal grill to cook chicken on. You will want to put your chicken breast directly over the coals for a few minutes on each side to sear the chicken. Then move the chicken off to the side in order to let it cook until it reaches 165 degrees Fahrenheit. It’s best to cook slow, with temps between 185-225 degrees Fahrenheit.Seasonings should be added prior to searing, and sauces should be added during the last few minutes of cooking. This rub is (I Believe) the best - MEADOW CREEK BBQ GOURMET BARBECUE SEASONING. You can buy it online here http://lancasterbbqsupply.com/ . Sometimes, if I have time, I put the rub seasoning on the night before and let it sit overnight. That will ramp up the flavor! ** Note- Author has no affiliation with Lancaster BBQ Supply, it's my opinion this is simply the best.
I never go by the time when I am BBQing or grilling any meat, I always go by temperature. After I sear my chicken breasts as noted above, I move my chicken off to the side so that it can cook with indirect heat until it reaches 165 degrees Fahrenheit.
I stick the thermometer into the thickest part of the quarter, without hitting the bone, and set it for 165. When it beeps, it has reached temperature and I immediately remove my chicken from the grill.
Going by temperature instead of time will ensure that your chicken is fully cooked but still remains juicy and full of flavor.
You will also need a spray bottle with apple cider vinegar mixed with water at a 50/50 rate.
OK, HERE IT IS...
- Use chicken quarters, locally sourced organic if possible
- Gently pat chicken quarters with the Meadow Creek BBQ Rub that you can get HERE. Feel free to substitute your favorite rub.
- Use a charcoal grill without lighter fluid for the best taste. I have also used the Green Egg and my propane grill as well. Charcoal is best in my opinion but this recipe is so good you cannot go wrong. Slow cooking is key here, preferably in the 185-225 range.
- Place seasoned chicken quarters directly over the hot coals for a few minutes to sear each side, then move them off to the side so the chicken can cook slower. This will help your chicken cook on the inside without burning the outside.
- Turn the chicken every 5-10 minutes. Each time you turn spray down the chicken with the apple cider vinegar mixture and lightly reapply seasoning.
- Use a meat thermometer and take the chicken off of the grill when it reaches 165 degrees Fahrenheit.
- Allow meat to sit for 5 minutes before cutting to allow the juices to soak back into the meat.
- If you are cooking large quantities you can put the chicken in cooler and separate layers with tinfoil. This will hold the chicken longer.
Life changing stuff you guys 😋
