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Barbecued Chicken Recipe

Barbecued Chicken

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Average Rating:

Total Reviews: 13

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  • on April 27, 2013

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    This was by far the most fabulous and wonderful BBQ chicken!!! We just bought a new grill and this recipe was the first one we cooked on it. What a success, as my husband isn't too fond of BBQ chicken, but he was the first to say that is was restaurant worthy!!!!
    I will be making this all summer, and I'm sure it will equally great cold.
    Thank you, Trisha for perfect, juicy and flavorful BBQ chicken. Yummmmmm

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  • on April 02, 2013

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    Oh my Lord this is good! I'm not an expert griller by any means and mine turned out great! next time I will let the chicken dry out in the fridge like some other reviewers suggested to see if I can get a crisper skin. But still so good!

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  • on December 03, 2012

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    The whole family and all the friends that have been here for chicken dinner have absolutely loved this chicken. Now every time I make chicken, regardless of the recipe or how I cook it, I always soak it in the salt water over night. Sooooo much better. Thank You.

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  • on August 18, 2012

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    Turned out really good. The skin was crisp and tasty! Didn't taste much heat though but I would still make this again.

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  • on August 01, 2012

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    One of my favorite ways to grill chicken. It is incredibly moist and flavorful! I make it at least 4 times per year since the cookbook the recipe was in was released and pretty much have it memorized at this point.

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  • on July 17, 2012

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    very good

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  • on June 02, 2012

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    Brining is the key element in this recipe....overnight works best, then dry thoroughly and let sit in the refer to dry out. I too pre=cooked it in the oven for a little while so that the meat close to the bone would cook...liberally use the sauce as it is the "taste maker" Love this recipe!

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  • on June 01, 2012

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    As Nigella would say, "This recipe is a bit fidgety" because you have to know how grill or it will burn. If you taste the barbeque mop straight out of the pan it is really hot but all it really does is coat the skin and you wind up with a milder spice than you'd expect. In fact, next time I'm doubling the hot sauce and cayenne. Brining is essential. After you brine, dry it off and let it sit in the fridge 4 or 5 hours uncovered. It will dry out the skin and make it crispier. I had a back up smoke chimney so I could add more hot coals as needed and made a hot side and cooler side on the charcoaler. This is a great recipe and we're making it again for July 4th.

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  • on May 15, 2012

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    Charcoal cooking chicken on the bone has always been a challenge for me, and one tip I have is to brine the chicken as instructed, dry it off, and "par-cook" the chicken in the oven at 350 for 25-30 minutes. This can be done a day in advance, and then place it on the grill. It won't take as long to cook, but I don't get pink meat or burned flesh anymore.

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  • on May 13, 2012

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    WOW! What a tasty and delightful way to enjoy Chicken. This is a must try and always use recipe. Also using various dips enhances the flavor.

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