Barbeque Chicken
Par-boiling the chicken in broth before barbequing ensures your chicken will be tender, juicy, and done in the center!
Ingredients
- Bone-in, skin-on chicken breasts, thighs, drum sticks or leg quarters
- chicken broth or water
- salt and pepper
- dry spice rub see below, optional
- barbecue sauce
Instructions
- Layer chicken pieces into a large pot, Add enough chicken broth or water to cover them. If you're using water, add a teaspoon of salt to season the chicken.
- Bring the pot to a boil, reduce the heat, and simmer the chicken for 10 minutes. Using a slotted spoon, remove the chicken from the pot and place it on brown paper. Season the chicken with salt and pepper OR use a dry rub of your choice.
- Preheat your grill to medium-high (375 to 400 degrees). Place the chicken pieces on the grill, skin-side down. Grill for 3 to 5 minutes until the skin is well-marked and begins to crisp.
- Flip the chicken over. While the second side is cooking, brush the skin side of the pieces with your favorite barbeque sauce.
- Turn the chicken pieces after another 5 minutes, so the skin side is down again. Brush with barbeque sauce. Cook for another 2 to 3 minutes, until the sauce is well caramelized.
- A thermometer inserted into the thickest part of the chicken should read 160 to 165 degrees. Allow the chicken to rest for 5 minutes before serving.
Notes
Recipe Link: Dan's Sweet and Spicy Rub
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