Grilled BBQ Chicken
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Are you looking for a fool proof way to make Grilled BBQ Chicken? This recipe includes a secret step that results in the juiciest grilled chicken you have ever had!
This recipe is from the Gooseberry Patch Grilling and Campfire Cooking Cookbook. We love to go camping and this cookbook has some great ideas and recipes to mix up our menu!
Grilled BBQ Chicken
Are you ready for the secret? You boil the chicken before you grill it! That helps ensure the chicken gets fully cooked and locks in some of the juices so your chicken won’t end up dry. I love the flavor of this BBQ sauce (add brown sugar based on your desired sweetness) but feel free to use your favorite homemade or store bought variety.
Your grill time can vary depending on the size and cut of chicken you choose so always use a meat thermometer to make sure it is cooked to the correct temperature.
- 3 pounds chicken or 6 chicken breasts
- 4 teaspoons garlic powder divided
- 1 - 1/2 teaspoons onion powder divided
- 2 cups Ketchup
- 1 to 2 cups brown sugar packed and divided
- 1/2 teaspoon dry mustard
- 1/2 teaspoon chili powder
- 1 teaspoon smoke flavored cooking sauce
- Place chicken in a large stockpot over medium high heat. Cover with water; add 3 teaspoons garlic powder and one teaspoon onion powder.
- Bring to a boil.
- Reduce heat; cover and cook for about 15 minutes.
- Meanwhile. in a saucepan over medium heat, mix together ketchup, one cup brown sugar, mustard, chili powder and remaining garlic and onion powders.
- Add remaining brown sugar to taste.
- Simmer about 15 minutes; add smoke flavored sauce and cook another few minutes.
- Place chicken on an oiled grate over medium-high heat.
- Grill for 20 - 40 minutes, turning and basting often with sauce, until chicken juices run clear.
- Use a meat thermometer to ensure chicken is cooked to the correct temperature.
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Linked to: Weekend Potluck
Is it recommended to add the garlic and onion powder to the water if using a pre-made bbq sauce?
Can you parboil the day ahead, refrigerate, and then grill the next day?
I have never tried that but I think you could. Would it taste as good? I don’t know… Let us know if you try it and how it turns out!
I have been looking for a recipe I used over 30 plus years ago! This recipe sounds almost identical except the one I used also had orange juice, I am very excited to try this. I just wondered if you can parboil the chicken whole or it should be cut up.p?
I always use pieces. Enjoy!
I also parboil ribs which helps them be tender and cooks some of the excessive fat from them.