Quick and simple, the Best Barbecue Chicken is never out of reach with a few simple tips and tricks for perfectly cooked chicken every single time. Great for summer cookouts and easy entertaining.
Happy Hump Day! I’m so excited because in just two short sleeps, I’ll be heading to the shore! (that’s the beach for all the people outside the Philadelphia and Southern Jersey areas.) I can not wait to smell that salt air and take a my first bite of boardwalk pizza for the season. I’ll be running the Wild Half again this year but not really the “half”….my siblings and I are running the 5K. Which my brother keeps saying how it’s a really fast race and we’ll be done so quickly and yada..yada..yada. Really bro….it’s a fast race for people with long legs and 10 fewer years than I. I’ll be taking my time and enjoying the view for the 30 minutes it will take me to cross the finish line. But….I’ll be at the shore and I can’t even stand myself because that means….summer is here and I’ll be at the shore a whole ton in the next few weeks. Yay!
And since summer is here, we’ll be eating a lot of the Best Barbecue Chicken ever. Now…I almost didn’t write a post about Barbecue Chicken because it seems like something simple, like making a sandwich, but really. There are a few helpful hints and tricks I have up my sleeve to make sure you get the most perfect, crispy, sweet, tangy Barbecue Chicken every single time you grill it.
Now, for the Best Barbecue Chicken…I like to use a gas grill. You could easily use charcoal but I haven’t really had much practice in that area and lighting the fire kind of freaks me out. So, right now…I’m sticking with my trusty gas grill. This recipe is really simple and you can use any sauce you want….I like to make my own like this Blueberry version or this slightly Spicy Barbecue Sauce. Or use both, I do that a lot because something I like sweet and my husband ALWAYS like spicy. But to be honest, I think I get them all mixed up and they end up with every sauce I’m using at the time. So, whatever.
I season my chicken with a sprinkle of salt and pepper before tossing on the grill over a medium flame. You’ll want to hang out a bit to make sure the fat doesn’t create a fire and incinerate your chicken. Cook for 2-3 minutes on each side just to crisp up the skin and render some of the fat. Turn the heat to low and close the lid. Cook for a few more minutes, then baste the chicken with your sauce. Flip and baste the other side. Close the lid and cook again, baste again…each side. Cook for a few more minutes until sticky, sweet and slightly charred. You’re ready to eat. Serve with potato salad, broccoli salad, macaroni salad, pasta salad…whatever and you’ve got one amazing dinner that takes minutes to make with virtually no clean up. You’re welcome.
- 3 pounds bone-in, skin-on chicken legs
- kosher salt
- fresh ground pepper
- 2 cups barbecue sauce
- Preheat grill.
- Season chicken with salt and pepper.
- Place the chicken on the grill with the lid open. Grill the chicken over medium heat for 2-3 minutes on each side until the skin is crispy. Turn the heat to low and close the lid.
- Cook the chicken for 4-5 minutes on each side until almost cooked though.
- Open the grill and baste the chicken with barbecue sauce on all sides. Close the lid and cook for 2-3 minutes. Baste the chicken again on all sides and cook for an additional 2-3 minutes.
- Remove from the grill and allow to rest for 5 minutes covered with foil. Serve immediately.