Grilled BBQ Chicken

BBQ Grilled Chicken is a great meat to cook all year long.  When you grill chicken, you can add sauces or leave them off.  Get creative with your sauces and grilling chicken.  My secret to great moist grilled chicken in marinating it over night in pickle or Peppercini juice.  I save the juice from the jars of pickled products.  I am exploring making my own pickle juice from dehydrated pickles, then making a powder.  If it works out, I will share my post on how to do it.

To make sure no one gets sick, make sure the internal temperature of the chicken reaches 165 degrees Fahrenheit to know it is done.  Grilling chicken is pretty easy but you want to seal in the moisture once the chicken is done and the flavors are enhanced.  I do this by letting the chicken rest in an air tight container for 5-10 minutes before serving so the juices in the chicken redistribute evenly.

Another secret to my BBQ Grilled Chicken is using a smoker box in my gas grill.  These are perfect for enhancing the flavor.  I also use the smoker box with my portable grill for trips to the beach, camp grounds or park.  People are always surprised with the enhanced flavor they get from the smoker box.

 

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For more delicious recipes, visit my Recipes section here:  https://majorgates.com/category/recipes/

 

For a recipe that goes great with Grilled BBQ chicken is my Bacon Ranch Pasta Salad here:  https://majorgates.com/recipes/bacon-ranch-pasta-salad/

 

 

Ingredients

• Chicken Sections of legs and thighs.  You could also just do legs, thighs, breasts and wings.

 

• 1 cup of Peppercini liquid or pickle juice.   I save the juices that are acidic from pickled or jarred foods.  An alternative would be to use Apple Cider Vinegar. I typically cover the chicken in one of these juices but you would use less if you are using Apple Cider Vinegar.  So for Apple Cider Vinegar, you want to just cover the chicken so about 1/2 cup.

 

 

• Seasonings:  Spanish Style Paprika, garlic powder or granulated garlic, coarse ground pepper, onion powder, Tony Chacheres Creole seasoning, parsley flakes and Goya Adobo All Purpose seasoning .  To season you are shaking lightly on all sides of the chicken.  If you are missing a seasoning or two, use what you have in your kitchen.

 

• Smoker Chips – Optional

 

BBQ Sauce – Optional

• 1 cup of your favorite jar or bottle BBQ sauce.  I suggest regular since you will be adding other ingredients.
• 1 Tablespoon of mustard
• 2 Tablespoons of water
• 1 Tablespoon of Brown Sugar or Honey
• 1 teaspoon of garlic powder or granulated garlic
• 1/2 teaspoon of pepper
• 1/4 teaspoon of salt

Mix all ingredients in saucepan on medium heat and bring to a light boil.  Simmer for 5 minutes on low heat and it is ready.

 

Try this with my Creamy Augratin Potatoes here: https://majorgates.com/recipes/creamy-augratin-potatoes/

Supplies

• 2 Large Containers with Lids – one for raw chicken and another for after the grilled chicken is cooked
• Smoker Box – Optional
• Grill Tongs
• Basting Brush – if you are adding sauce
• Sauce Pan for Sauce – Optional
• Grill Thermometer

 

Directions For Grilled Chicken

• Marinate chicken sections in leftover Peppercini liquid or pickle juice overnight.  So if you don’t have either juice, you can cover with a little bit of Apple Cider Vinegar.
• After chicken marinates overnight, drain the liquid from the container.

 

• Season the chicken with coarse black pepper, granulated garlic or garlic powder, Goya Adobo All Purpose Seasoning, Tony Chacheres Creole Seasoning, Spanish Style Paprika, Parsley Flakes and Onion Powder.

 

• Smoker Box (Optional) – soak chips covered in water for at least 30 minutes.  Then drain the water from the chips and place in the smoker box.  Smoker boxes help infuse smoke flavor into grilled foods for those that have gas grills.   They sell these chips in Hickory, Mesquite, Pecan and other flavors at most local grocery stores.  We take this smoker box camping, parks and beach.

 

• Pre-heat grill to 350 degrees Fahrenheit.  If you have a smoker box, place smoker box on the grill in the corner before turning on the grill.
• Cook on the grill until chicken reaches internal temperature of 165 degrees Fahrenheit.  This usually takes about 8-10 minutes on each side.

 

• If you are adding BBQ sauce, then baste it on the chicken after the grilled chicken is cooked.  So, add the sauce after you cooked both sides for 8 minutes.  Then add the sauce and cook on both sides for another 2-5 minutes.  Total cooking time is around 20-30 minutes.  Cooking times extend or decrease based on the thickness of the chicken, so make sure you check the temperature of the chicken. I usually only add sauce to half of the chicken because some people do not like sauce.

 

• Once the grilled chicken is done, place in an airtight container and allow to sit for at least 5 minutes.  This allows the juices from the meat to redistribute, resulting in moist BBQ chicken.

 

 

For another great recipe, try my All Occasion Punch here: https://majorgates.com/recipes/all-occasion-punch/

 

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