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Grilling Barbecued Chicken
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Grilling Barbecued Chicken

Grilled chicken is a summer barbecue favourite, but achieving perfectly moist, juicy chicken can still be a big challenge. We have the ultimate, no-fail recipe for grilled chicken.
  • For boneless, skinless chicken pieces, kabobs & satays cook over direct heat on medium-high, basting often to keep chicken from drying out.
  • For bone-in , use the indirect method. Pre-heat grill on HIGH heat. Place chicken, skin-side down, on right-hand side of greased grill and barbecue for about 2 minutes so that grill marks appear. On the left-hand side of the grill, place a sheet of aluminum foil into which you've poked a few small holes. Place chicken, grill mark side up, on the foil. Close the barbecue, turn off the left-hand side burner and leave the right-hand side on HIGH. Grill 30 minutes with the lid closed, or until tender and juices run clear.
  • Try removing the chicken skin - the flavour of the sauce will absorb better and you'll have less flare-ups on the grill.
  • When planning on chicken kabobs, soak wooden skewers in water for about an hour before using to prevent them from burning. Then slide a piece of foil over the handles for easier turning on the grill.
  • Let chicken pieces stand for a few minutes before serving. This allows the juice to settle through the flesh.

More Tips:

  • Lightly oil the grill. Use a barbecue basting brush to apply a thin coat of vegetable oil to the grill to prevent sticking and charring.
  • Make sure the grill is hot. The high heat will sear the meat on the outside, giving it that great flavour and sealing the juices inside to keep it moist.
  • Don't use a fork. Piercing the food will release the delicious juices.
  • Go easy with the spatula. Pressing down on the meat squeezes out its flavourful juices, causing the meat to dry out, and can also cause dangerous flare-ups. Also, turn meat only once during cooking to ensure good searing.
  • Baste at the proper time. Brush with barbecue sauce only during the last few minutes of grilling. Because barbecue sauces contain sugar, they'll burn if added too early.
  • Use an instant-read thermometer to check if done. Boneless chicken breasts should reach 165°F, while bone-in chicken pieces should reach
  • Remove cooked meat from the grill and place on a clean plate immediately. Cover with foil to keep juicy.


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