best way to cook chicken on the bbq?

Answer 1

Marinate for at least an hour, then cook for 10-15 minutes on each side.

Answer 2

This is the only way I eat chicken it cooks just as good in the oven at 360 degrees as it does on the grill. The chicken is so cute when hes sittin on the beer can u want 2 take a picture if u dont like beer and u cant taste it anyway u can use a dark soda. The chicken comes out so tender. Its phenonemal

Beer Butt Chicken

"This is a bit unorthodox, but the end result is moist, flavorful and amazing. All you'll need is some chicken, butter, beer, and seasonings."
INGREDIENTS:
1 cup butter
2 tablespoons garlic salt
2 tablespoons paprika salt and pepper to taste
1 (12 fluid ounce) can beer
1 (4 pound) whole chicken

DIRECTIONS:
1. Preheat an outdoor grill for low heat.
2. In a small skillet, melt 1/2 cup butter. Mix in 1 tablespoon garlic salt, 1 tablespoon paprika, salt, and pepper.
3. Discard 1/2 the beer, leaving the remainder in the can. Add remaining butter, garlic salt, paprika, and desired amount of salt and pepper to beer can. Place can on a disposable baking sheet. Set chicken on can, inserting can into the cavity of the chicken. Baste chicken with the melted, seasoned butter.
4. Place baking sheet with beer and chicken on the prepared grill. Cook over low heat for about 3 hours, or until internal temperature of chicken reaches 180 degrees F (80 degrees C).

Answer 3

Barbeque Chicken

2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed
1 recipe Barbecue Sauce, recipe follows

Marinate the chickens in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.
Heat the coals in a charcoal grill. Spread the bottom of the grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the chicken quarters on the grill, skin side down, and cook for about 45 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed. The chicken quarters are done when you insert a knife between a leg and thigh and the juices run clear. Discard any unused marinade.

Serve with extra barbecue sauce on the side.


Barbecue Sauce:
1 1/2 cups chopped yellow onion (1 large onion)
1 tablespoon minced garlic (3 cloves)
1/2 cup vegetable oil
1 cup tomato paste (10 ounces)
1 cup cider vinegar
1 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 tablespoons chili powder
1 tablespoon ground cumin
1/2 tablespoon crushed red pepper flakes
In a large saucepan on low heat, saute the onions and garlic with the vegetable oil for 10 to 15 minutes, until the onions are translucent but not browned. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. Simmer uncovered on low heat for 30 minutes. Use immediately or store in the refrigerator.

Answer 4

sear both sides of your marinated chicken. then move it to the side of the grill to slowly cook the inside. Searing the meat locks in the moisture, thus keeping the meat tender inside. After wards, use more bbq from the bottle to brush over it just before taking it off the grill. you don't want to char Sweet Baby Ray's sauce. To sear: cook just until white each side- about 1 min on a flame should do it (maybe less) slow cook 10 min at best. Or you'll get DRYED OUT chicken. Trust me, I know about moist tenderness. 10-15 each side will be sending that chicken for shredding into chicken salad! You can marinate in BBQ sauce,.

Answer 5

depends on the cut ,,,,,,leg 1/4 cook different times than breast....... as well as whole bird.........makin a rotiserrie bird takes bout 90 min cut up from 45 -90 min...........make sure u cook it well internel temp of 165..... add what ever sauces u like.....i like hickory bbque the best....

Answer 6

marinate in uncle bob for 1 hour and turn then repeat. do this in a zip loc bag.

Answer 7

marinate in thousand island dressing .for i hour it taste so good try it

Answer 8

slow, away from direct heat(flame), turn often to keep from blackening