best way to bbq. a chicken?

Answer 1

BBQ Chicken Rub

This spice paste rubbed under the skin of your chiken pieces really gives this an intense flavor. Feel free to use your favorite bottled or home made BBQ sauce to baste. My husband and his friends really enjoy this. Great for Sunday football!
2 tablespoons vegetable oil
4 teaspoons chili powder
3/4 teaspoon paprika
3/4 teaspoon sage
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger
1 pinch cayenne pepper (or to taste)
3 1/2 lbs chicken parts (legs, thighs, breasts with skin on)
salt & fresh ground pepper
1 cup barbecue sauce (bottled or home made, your choice)

Mix together ingredients for the rub.
Oil, chilli powder, paprika, sage, mustard, ginger and cayenne pepper, until you've form a thick paste.
Rub the spice paste over your chiken pieces, making sure to get under the skin.
Cover and refrigerate for about two hours.
Preheat broiler.
Season chicken pieces with salt and pepper and place them skin side down on foil lined baking sheet or broiler pan.
My broiler is quite small, so I do these right in the oven (on broil) with the rack placed 7 or 8 inches below the element.
Broil for 10 minutes.
I turn the pan once to ensure even cooking.
Remove pan from oven, and baste pieces with BBQ sauce.
Place chicken back in oven, skin side up and broil until cooked through and crispy (about 10 minuts more) basting pieces occasionally.
Sauce will brown slightly.
Remove from oven and enjoy.

Answer 2

Spatchcock the chicken. Take a sharp knife and cut either side of the backbone, discarding the bone afterwards. Next, flatten the chicken out. Get two wooden or metal skewers, start at each leg and push a skewer through diagonally until it comes out somewhere around the wing. Do the same for the other side. You can now rub it with a bit of olive oil, perhaps some lemon and herbs, then whack it on the bbq. As it is flat, it should cook quite evenly. Bon appetit!

Answer 3

For best results take the backbone off the bird by cutting on either side of the spine then flatten the bird by pressing down on the breastbone. If you have time soak the bird in a water/salt/sugar bath to increase the moisture content. Start the bird over a low fire in the BBQ pit about half way through the cooking process start to mop your favorite bbq sauce over the bird. If you put sauce on the bird too early the sugars in the sauce will burn. Low and slow is the secret.

Answer 4

Low heat, lots of garlic, don't spare the sauce. But you haven't said whether you intend to rotisserie the chicken (best way if you're so equipped) and what kind of BBQ sauce you have mind (tangy, smoky, Cajun, buttery garlic).

Yahoo has collected a number of great recipes (see 1st link below). I have a life subscription to Gourmet Magazine (got it in 1958 for $60!) so I'd look to them first:
http://www.epicurious.com/gourmet/features/grilling_index
and search on "barbecued chicken" although some of the results call for proprietary sauces (the Clark's recipe looks good and got a 100% rating:
http://www.epicurious.com/recipes/recipe_views/views/663 )

My last bit of advice is to start with the best corn-fed chicken you can find, or afford. We drove through Bresse, France last month and bought some "poulets de Bresse" at a farmer's market: they were the best chickens I've ever tasted.

Answer 5

My boyfriend marinates the chicken breast in bbq sauce for a couple of hours and then bakes the chicken for about 20 minutes in the oven before grilling them. This way they are almost fully cooked and stay tender.

Answer 6

I always boil the chicken for about 10 min. before I but it on the grill. Brush w/melted butter. Turn chicken until brown and then brush on the BBQ sauce. Takes less time and you know the chicken is fully cooked.

Answer 7

This may seem strange but my family no longer eatrs chicken after seeing on the internet that none of the countries reporting the bird flu are not reporting all the cases we decided to no longer eat bird. So my best recipe is to not eat it. There is a case from what I have read on the internet in Iowa.

Answer 8

This is EXCELLENT

Crockpot Rotissiere Chicken

One Whole Chicken ( can also use chicken parts)
Olive Oil Pam spray
Lawery's Season Salt (No substitutes)
Tin Foil

Wash and dry off chicken...Spray Chicken all over with Olive Oil Pam Spray...and then season with Lawery's Season Salt...Take Tin Foil and make about 4 tin foil balls the size of tennis balls or so... Spray Crockpot with Olive Oil Spray and put the tin foil balls in bottom of crockpot...Put chicken on top of tin foil balls breast side down...DO NOT ADD ANY WATER...Place cover on and make sure it fits properly (if need to push on chicken to squish tin foil balls alittle until cover fits)...Set on High (will not work on Low) and Cook for about 4-5 hours...(a 3lb chicken will take about 4 hours)...When lifting out of crockpot, it will literally fall off the bone, so be careful...:-)...I usually spoon some of the juice over the pieces of chicken before serving....ENJOY!!!

Answer 9

Best way to bbq a chicken is to OMGWTFBBQ it. Sprinkled with QQ sauce.

Answer 10

in a crock pot