The Best Darn Way to Barbecue Chicken
Picture this: a sweltering summer evening, the air thick with the scent of charcoal and something indescribably delicious. My grandfather, a man of few words but legendary grilling skills, stood sentinel by his brick barbecue, tending to chicken that glistened under the setting sun. That chicken, imbued with the smoky kiss of the coals and a sauce so savory it bordered on addictive, cemented my lifelong obsession with the art of barbecue. He never shared the exact recipe, but after years of experimentation, I believe I’ve cracked the code and am excited to share with you this recipe for the best darn barbecued chicken you’ll ever taste.
Recipe Overview
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6-8
- Yield: Variable, depending on chicken size
- Dietary Type: Not specified (contains margarine)
Ingredients
- 1-2 chickens, cut into pieces
- 1 lb margarine (See note below)
- ½ cup dried parsley flakes
- 3 cloves garlic, pressed
- ½ teaspoon rosemary
- ¼ teaspoon thyme
- ½ teaspoon oregano
- ¼ teaspoon basil
- ¼ teaspoon Tabasco sauce
- ½ teaspoon Worcestershire sauce
- 1 tablespoon minced onion
Ingredient Note: While many chefs prefer butter for its flavor, this recipe specifically calls for margarine. Margarine’s higher smoke point helps prevent the sauce from burning on the grill. You can experiment with butter, but be prepared for more flare-ups and potentially a slightly different flavor profile.
Equipment Needed
- Medium saucepan
- Grill
- Water bottle with spray nozzle
- Tongs
Instructions
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Begin by preparing the chicken. Rinse the cut pieces thoroughly under cold water. Pat them dry with paper towels. Ensuring the chicken is dry will help the sauce adhere better during grilling.
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In a medium-sized saucepan, melt the margarine over medium-low heat. Keep a close eye on it to prevent burning.
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Once the margarine is melted, add the dried parsley flakes, pressed garlic, rosemary, thyme, oregano, basil, Tabasco sauce, Worcestershire sauce, and minced onion to the saucepan.
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Stir the mixture well to combine all the ingredients. Allow the sauce to heat through completely. Then, reduce the heat to the lowest setting and let it simmer gently for about 10-15 minutes. This allows the flavors to “marry,” creating a more complex and robust taste. Don’t skip this step; it’s crucial for the overall flavor!
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Prepare your grill. For this recipe, charcoal is highly recommended for that authentic smoky flavor. Ensure the charcoal is gray-white before you begin grilling. This indicates that the coals are at the optimal temperature for cooking.
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Fill a bottle with water and attach a spray nozzle. This is your secret weapon for controlling flare-ups on the grill. You’ll need it!
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Dip each piece of chicken into the prepared sauce, ensuring it is thoroughly coated on all sides. The sauce should cling to the chicken, creating a flavorful crust as it cooks.
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Place the sauced chicken pieces on the grill, positioning them about 10 inches from the coals. This distance is important to allow the chicken to cook through without burning too quickly.
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Be prepared for flare-ups! This is a normal part of the process, especially with the margarine-based sauce. Immediately use the water bottle to douse any flames that erupt. The resulting smoke is key to achieving that signature barbecue flavor.
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Cook the chicken for approximately 45 minutes, turning it and dipping it in the sauce every 5 minutes or so. Constant attention is required! The frequent basting and turning ensure even cooking and prevent the sauce from burning. Use a meat thermometer to verify the chicken reaches an internal temperature of 165°F (74°C) in the thickest part.
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Continue grilling, basting, and turning until the chicken is cooked through and has a beautiful, caramelized glaze. The sauce should be sticky and slightly charred in places, adding to the overall flavor and texture.
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Remove the chicken from the grill and let it rest for 5-10 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.
Expert Tips & Tricks
- Flavor Boost: For an extra layer of flavor, add a teaspoon of smoked paprika to the sauce.
- Make-Ahead Magic: The sauce can be made a day or two in advance and stored in the refrigerator. This allows the flavors to meld even further. Just be sure to bring it to room temperature before using.
- Grill Grate Prep: To prevent the chicken from sticking to the grill, lightly oil the grates before placing the chicken on them.
- Control the Heat: If your grill is running too hot, move the coals to one side to create a cooler zone. This will allow you to cook the chicken more gently.
- Margarine Substitute (with caution): If you absolutely must use butter, consider clarifying it first to remove milk solids, which are prone to burning. Watch carefully for flare-ups and be prepared to adjust grilling time.
Serving & Storage Suggestions
Serve this barbecued chicken hot off the grill with your favorite sides, such as coleslaw, corn on the cob, potato salad, or baked beans. Garnish with fresh parsley for a pop of color.
Leftover chicken can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave until warmed through. For longer storage, the chicken can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Nutritional Information
(Estimated values, will vary based on chicken size and fat content)
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 750 kcal | 38% |
| Total Fat | 60g | 92% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 100mg | 33% |
| Sodium | 700mg | 29% |
| Total Carbohydrate | 5g | 2% |
| Dietary Fiber | 1g | 4% |
| Sugars | 2g | 4% |
| Protein | 40g | 80% |
Variations & Substitutions
- Spice it up: Add more Tabasco sauce or a pinch of cayenne pepper to the sauce for extra heat.
- Herbal Infusion: Experiment with different herbs, such as fresh sage or lemon thyme, to create unique flavor combinations.
- Sweet and Tangy: Add a tablespoon of brown sugar and a tablespoon of apple cider vinegar to the sauce for a sweet and tangy twist.
- Chicken Cuts: While this recipe works well with cut-up chicken, you can also use it for whole chicken, chicken breasts, or chicken thighs. Adjust the cooking time accordingly.
- Marinade Option: Marinate the chicken in the sauce for several hours, or overnight, for even deeper flavor penetration.
FAQs (Frequently Asked Questions)
Q: Why does this recipe use margarine instead of butter?
A: Margarine has a higher smoke point than butter, which helps prevent the sauce from burning on the grill. This is crucial for achieving that perfect caramelized glaze without excessive charring.
Q: Can I use this sauce on other meats besides chicken?
A: Absolutely! This sauce is also delicious on pork chops, ribs, or even grilled vegetables.
Q: How do I know when the chicken is fully cooked?
A: The safest and most accurate way to check for doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the chicken (avoiding the bone). The internal temperature should reach 165°F (74°C).
Q: What if I don’t have a charcoal grill? Can I use a gas grill?
A: Yes, you can use a gas grill. Preheat the grill to medium heat and follow the same instructions for basting and turning the chicken. You may not get quite the same smoky flavor, but the sauce will still be delicious.
Q: How do I prevent the chicken from sticking to the grill grates?
A: Make sure the grill grates are clean and lightly oiled before placing the chicken on them. You can use cooking spray or brush the grates with vegetable oil. Also, avoid moving the chicken around too much in the first few minutes of cooking, as this can increase the chances of sticking.
Final Thoughts
This recipe isn’t just about barbecued chicken; it’s about creating memories. It’s about gathering around the grill with loved ones, sharing laughter, and enjoying the simple pleasure of delicious food cooked outdoors. So, fire up your grill, gather your ingredients, and prepare to embark on a culinary adventure. Don’t be afraid to experiment, adjust the flavors to your liking, and most importantly, have fun! I can’t wait to hear about your barbecuing triumphs. What are you waiting for? Get grilling!