Thinking about having some BBQ chicken this 4th of July holiday weekend? Are you wondering how to make perfect BBQ chicken that will produce a juicy, moist piece of chicken with perfect grilled, crispy skin that’s not all dried out and blackened? Well, you’re in luck today because I’m sharing my family’s tried and true way to prepare BBQ chicken on the grill. Perfect every time!
I like to use bone in chicken pieces. The bones add so much flavor, and this is BBQ’d chicken after all, you’re suppose pick it up and eat with your hands and get them all sticky! If you insist you could use boneless chicken breasts, but please keep the skin on, it’s important here. If you don’t want to eat the chicken skin, just remove it after it’s cooked and before you eat it.
Now, the secret to success… FOIL! It’s that simple. All you do is put a piece or two of chicken in a foil packet with your favorite bbq sauce (I would add a bit more than what is shown in the picture below, we were running a little low on sauce), wrap it up into a foil packet and toss it on the grill. Turn the packets over a few times while cooking. After it about 20 minutes (you’ll hear it sizzling inside the packet) remove packets to a platter and very CAREFULLY unwrap them and place the chicken pieces directly on the grill. Save the liquid from the packets in a small bowl. Baste chicken pieces with the liquid and additional bbq sauce and cook a little more until you get the perfect looking grilled chicken pieces, and chicken is finished cooking. If you want a crisper, more charred piece of chicken, grill it longer out of the foil. If you want it less crispy and charred, cook it longer in the foil packet. It’s really all about your own preferences. The foil packet keeps the chicken moist while most of the cooking is done and it’s just finished directly on the grill. No more burnt, stuck on the grill, dried out chicken pieces!
Don’t overcook chicken until it’s hard as a brick. It will be tough, dry and unappetizing! It should just give slightly when pressed on with your finger. If you’re worried about under cooked chicken, the best way to judge if it’s cooked is using an instant read thermometer. USDA suggests cooking poultry until internal temperature reads 165. Remember you will have some carry over cooking once the chicken is off the grill so it’s okay to take it off before it gets to 165 if you’re going to let it sit for a bit. Also, remember, a boneless piece of chicken will cook faster than bone in chicken so take that into consideration when cooking, along with how hot your grill is.
This is how my family has been making perfect BBQ chicken my entire life and I have to say it’s hasn’t let me down yet. Moist, juicy and finger lickin’ good!
- Bone in chicken pieces
- Your favorite BBQ sauce
- Foil
- Place each piece of chicken on a piece of foil. You could put two pieces in one packet if you like. Coat chicken pieces with some of your favorite bbq sauce. Pull up the sides of the foil to make a packet. Be sure to seal it tightly.
- Cook on grill for about 20 minutes, you will hear it sizzle inside the packet. I turn the packets over a few times while cooking.
- Remove packets to platter. Carefully open each packet (steam will come out so be careful) and place chicken back on the grill.
- Baste with juices from packets and additional bbq sauce and cook until the skin is as crispy as you like and chicken is cooked through.
