Remove skin from chicken breast halves and place in a large ziplock bag.
Combine olive oil, smoked paprika, lemon juice, and garlic in a small bowl and pour over chicken.
Let chicken marinade for at least an hour, up to 24 in the fridge.
Preheat oven to 350 degrees
Remove chicken from bag and place on a baking sheet. Season with salt and pepper.
Bake for 20 minutes and brush a layer of BBQ sauce on the chicken.
Return to the oven and repeat brushing with BBQ sauce every 5 minutes until the chicken is cooked through, about 15 to 20 minutes longer. Chicken is done when it reaches an internal temperature of 165 degrees F when read with a thermometer inserted into the thickest part of the breast. Cool. Enjoy the The Best Super Moist Oven Baked BBQ Chicken recipes !!!
The Best Super Moist Oven Baked BBQ Chicken Video :
1 4-5-pound package bone-in chicken thighs from ALDI (see Recipe Notes)
kosher salt, to season
2 cups Burman’s BBQ sauce of choice (found at ALDI)
for serving, as desired: extra Burman’s BBQ sauce of choice, freshly snipped chives, grilled corn, potato salad, macaroni salad, coleslaw, cornbread, etc.
for the grilled BBQ chicken marinade/brine:
1 16-ounce beer of choice (see Recipe Notes)
1 tablespoon kosher salt
for the grilled BBQ chicken dry rub:
3 tablespoons firmly packed brown sugar
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garlic powder
1 1/2 teaspoons mustard powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons smoked paprika
1/2 teaspoon ground black pepper
optional: 1/8-1/4 teaspoon cayenne pepper
INSTRUCTIONS
Chicken:
If you’d like to make BBQ chicken without the skin, tear the skin off of each chicken thigh. If you’d like to make skin-on BBQ chicken, simply trim off any excess skin or fat.
Dry rub: Add all listed ingredients to a small bowl or jar. Stir to combine. Set aside, or store on your spice rack in an airtight container for up to 2 months.
Grilled BBQ Chicken:
Brine the chicken:
Add the beer (or buttermilk) to a large bowl or ziptop bag. Add in the kosher salt and stir to combine. Add the chicken, submerging all the parts in the beer mixture. Set aside to brine for at least 20 minutes or up to 2 days. If brining longer than 1 hour, be sure to store the chicken in the brine in an airtight container or ziptop bag in the refrigerator. If I have the time, I usually try to brine for at least 12 hours.
Preheat the grill:
Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.)
Season the chicken:
Once the grill is hot, remove the chicken from the brine, patting off any excess moisture with a paper towel. Season generously with salt & the BBQ chicken dry rub. If using skin-on chicken, work your fingers under the skin to season both sides of the skin.
Grill the barbecue chicken:
Place the seasoned chicken on the indirect side of the grill (skin side up, if using skin-on chicken), as close to the fire as possible without being over the direct heat. Cook the chicken, rotating the pieces 180 degrees every 15 minutes, until an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 150 degrees F. Depending on the size of your chicken & the temperature of your grill, this could take as little as 15 minutes or up to 40 minutes.
Baste the chicken:
Move the chicken over direct heat. If using skin-on pieces, flip the chicken so the skin-side is down. Use a pastry brush to baste the BBQ chicken with BBQ sauce & cook for 2 minutes. Flip the chicken & cook for 2 minutes more. If using skinless chicken, baste the second side with BBQ sauce; if using skin-on chicken, I suggest not applying BBQ sauce to the skin to keep it nice & crispy. Repeat 2-3 times, until your chicken is as charred & saucy as desired and an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 160 degrees F. Remove from the grill and set aside to rest for 5-10 minutes. Carryover heat will cause the internal temperature to continue to rise as it rests. The chicken will be ready to serve once an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 165 degrees F.
Serve your grilled BBQ chicken with extra BBQ sauce and your favorite summer side dishes. Enjoy the Grilled BBQ Chicken (Barbecue Chicken Recipe) recipe !!!
Grilled BBQ Chicken (Barbecue Chicken Recipe) Video :
BBQ Chicken Instructions:
First of all remove skin from chicken. And then brush with olive oil and sprinkle with finely minced garlic. Next is to bake the chicken for 25 to 30 minutes at 350°F. Drain and discard the melted fat.
Stir remaining ingredients together and pour over chicken. Bake an additional 20 to 25 minutes basting often with the pan liquid, until chicken is tender and coated with sauce. Enjoy !
BBQ Chicken Instructions
In bowl, combine coleslaw and dressing, toss well. Let stand at least 10 minutes. Top bottom halves of each bun with 1/2 cup chicken, 1 tablespoon BBQ sauce, and 1/2 cup coleslaw mix. Place top of buns on top of coleslaw mix. Enjoy !
BBQ Chicken Instructions
Whisk or blend together all ingredients (except chicken and mushrooms) to make a marinade. Divide marinade into 2 parts, 1/2 for the chicken, and 1/2 for the mushrooms.
Place cleaned mushrooms in a zip bag with half the marinade. Marinate the chicken (refrigerated) with the other half for at least 2 hours.
Heat a gas grill to about 350°F or heat charcoals until glowing white-hot.
Thread chicken pieces and mushrooms onto oiled metal skewers or bamboo skewers that have been soaked in water for 30 minutes. Grill the skewers over direct heat with grill cover closed, turning often to cook evenly for about 15-20 minutes or until cooked through. Grilling time will vary according to thickness of chicken pieces. Brush frequently with olive oil while grilling.
Sprinkle garlic powder, salt and pepper over skewers during final 5 minutes of cooking. Serve on a bed of baby Asian greens.
INSTRUCTIONS
In a small bowl, combine picante sauce and BBQ sauce, reserving 3/4 cup for rice.
Heat grill to medium. Grill chicken 20 minutes, brush with sauce. Grill another 20 minutes, brushing with sauce often. Cook rice as directed on package, stir in reserved sauce and onions.
Serve chicken over rice, sprinkle lightly with thyme.
