You don’t have to be a grill pro to cook like one. So many grill recipes only require a few things to make them great: fresh ingredients, the right seasoning, and the right cooking time. Just three little things to remember and your meal will amaze everyone. One of the most versatile foods in the entire world is chicken. This finely feathered friend of ours has been groomed in thousands of ways over hundreds of years. One of America’s favorite ways to eat chicken is on the grill. It’s so simple and delicious, yet people tend to get the formula wrong and their chicken comes out tasting like rubber covered in ketchup.

The first thing people do wrong is overcook chicken. They leave the poor bits of chicken on the grill for hours until there’s nothing left but dehydrated meat and bone. You want to cook your chicken only at 170 degrees, never again. The idea is to let the chicken rest. The remaining heat will raise the temperature to 180 degrees, the safe point at which you can eat chicken. The chicken will stay juicy as long as it doesn’t overcook. Don’t worry about drying it. As long as it cooks for the right amount of time, it will be fine.

Ultimate BBQ Chicken:

This BBQ Chicken recipe is really simple and super delicious. The first thing we will want to do is go shopping. I personally like chicken thighs for this recipe, but you can choose whatever you like. Be sure to grab a bottle of your favorite BBQ sauce. The trick here is in the seasoning, we won’t need to make a fancy sauce for these. The seasoning consists of salt and pepper, garlic powder, onion powder, paprika, pepper, and a bit of old bay seasoning. What you don’t already have, choose something.

We want to start the night before we grill and start seasoning the chicken. We’ll have to do a quick spice mix. To do this, take two tablespoons of salt and black pepper, 1 tablespoon of garlic powder, onion powder, paprika and old bay leaf, and ½ teaspoon of red pepper. Combine all these ingredients in a bag or container, and voila. Wash the chicken pieces and let them dry well. After they are completely dry, rub the chicken generously with the seasoning. Wrap your chicken in foil or plastic wrap, place in a leak-proof container, and let sit overnight. Take care never to contaminate when dealing with raw poultry.

The day you are ready to grill, turn the burners to medium heat. After your grill heats up, grease the grates well and place the chicken pieces skin side down. Once they start to cook, close the lid. Check them every 5 minutes or so to make sure they aren’t burning. All together, we want to give you 15 minutes on the skin side. After that, turn around and repeat the verification process and wait. Let them go for another 15 minutes and they start grazing your chicken.

Sauce is the last step. Be sure to keep a close eye on your chicken, the BBQ sauce will burn quickly due to its high sugar content. After you finish sautéing one side of the chicken and flipping it over, the pieces should be ready to be flipped again after sautéing the opposite side. They should only take about 3 minutes on each side to cook the sauce. Be careful when removing chicken pieces from the grill. This recipe is really simple. It’s all in the seasoning. These seasonings go great with chicken, especially barbecue. Paprika has a nice deep smoky flavor. This recipe will be a hit with even the toughest of crowds.