The other day it was beautiful outside and decided to grill something. We settled on BBQ Chicken.
For this recipe gather the following:
- A Grill - preferably a charcoal grill
- Charcoal and wood - I prefer lump charcoal vs briquettes. I like to mix in different flavors with the wood I use. I've been really in to pecan, oak, apple, and cherry woods. I typically soak the wood in a bucket of water to provide more smoke. It also helps control the heat.
- Chicken - This time I used some boneless, skinless chicken thighs. That's what was available in the fridge, but I prefer skin on, bone in chicken. I typically grill a mix of pieces.
- BBQ Rub
Both the sauce and BBQ rub are preferential. Pick what you like. I'm not using anything that can't be found in any local grocery store.
Get the grill going while the chicken is prepped. I use a chimney starter to light the charcoal; never use lighter fluid. Get the grill to around 350 degrees.
Apply a generous amount of the BBQ rub to the chicken and set it on the grill away from the heat. Once the bottom and sides start to change color, flip the chicken to the other side. This is usually 20 to 30 minutes per side.
With both sides cooked, use a brush or mop to apply some sauce generously to the chicken. Let it sit a few minutes and flip. Add sauce to the other side. Let it sit a few minutes and the chicken is done.
A few things to try with the chicken is some smoked sausage or an onion. I'll add the onion as soon as I put the chicken on and let the smoke do it's work. If I'm adding sausage to the mix, I'll add it after I flip the chicken the first time. Sausage is typically precooked and just needs to be reheated.
BBQ chicken pairs well with a lot of different foods. Coleslaw, potato salad, corn, the list goes on and on. I made some pinto beans, mac and cheese, and cornbread to go along with mine.