how to cook chicken on the bbq

· 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.

· Why cook the chicken in the sauce. Most BBQ baked chicken recipes call for the chicken to be baked first and the sauce added at the end. But in recipe testing, we found a better method. Baking the chicken in the BBQ sauce the entire time allows the sauce to thicken and become deliciously sticky. And don’t worry about the crispy skin.

· Pound the chicken: Place a chicken breast on a sturdy surface, smooth skin side down. Cover with plastic wrap and pound with a meat mallet, or even a rolling pin, until the breast is an even 1/2 to 3/4 inch thick. Grill over direct medium heat (350º to 450º) until the chicken breast reads 165º F with an instant-read thermometer. Flip once.

· Move more cooked pieces away from the higher heat and less cooked pieces toward the heat. If the chicken appears to be browning on the outside, but is not firm in the middle, turn down the heat so that the inside can cook without burning the surface of the chicken. About 30 minutes in, the chicken should be mostly cooked and ready for sauce.

· Set up your grill for rotisserie grilling and preheat to medium-high (400 degrees). Secure the chicken (or chickens) to the spit. (Be sure to affix the first fork before sliding the bird on the spit.) Affix the second fork; make sure the bird …

· Apply BBQ rub liberally on chicken breasts, on all sides. Preheat grill to 425°F/220°C. Use a basting brush to brush chicken breasts with a thin layer of cooking oil. Place each breast on the grill. Grill for 5 minutes on each side. Keep cooking until internal temperature of chicken has reached 165°F/75°C.

· Preheat oven to 425 degrees F. In a small bowl, combine salt, paprika, chili powder, pepper, garlic powder, onion powder, thyme, cumin and mustard. Remove giblets and excess fat from the chicken cavity. Dry chicken thoroughly with paper towels. Season chicken and chicken cavity with paprika mixture.