BBQ CHICKEN | ultimate barbecue chicken on the grill!
This grilled BBQ chicken is a crowd-pleasing summertime favorite! It's insanely juicy, perfectly charred, and glistening with my secret (not so secret anymore!) homemade BBQ sauce. And if you're new to barbecuing, this foolproof method will have you shining at your next summer cookout.
You can choose your favorite chicken pieces, whether that's chicken thighs or chicken drumsticks. Then, just coat them in my dry rub before tossing them on the grill. Once the chicken is cooked, slather the pieces in sweet, smoky, and spicy BBQ sauce, before serving them up!
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► TIMESTAMPS:
00:00 Intro
00:30 Bring the chicken to room temperature.
01:16 Make dry rub and apply to chicken
02:17 Make homemade BBQ sauce
04:02 Preheat the grill with two zone heat - direct heat and indirect heat
04:43 Make grilled BBQ chicken
07:25 Taste test
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Chicken BBQ Rice Recipe By Food Fusion
A weekend special family meal for all. Chicken BBQ rice is a perfectly balanced dish that everyone would love.
So when are you making your #KhanayKaSceneAala #HappyCookingToYou #Pepsi
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00:00 Chicken BBQ Rice
00:11 Prepare BBQ Chicken
01:31 Prepare Vegetables
02:13 Prepare sauce
02:40 Assembling
03:18 Aray waah
Serves 5-6
Recipe in English:
Ingredients:
-Dahi (Yogurt) whisked ½ Cup
-Tandoori masala 2 & ½ tbs
-Soy sauce 1 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Kali mirch (Black pepper) crushed ½ tsp
-Namak (Salt) ½ tsp or to taste
-Lemon juice 2 tbs
-Chicken boneless cubes ½ kg
-Cooking oil 2-3 tbs
-Pyaz (Onion) chopped 1 medium
-Koyla (Charcoal) for smoke
-Cooking oil 2 tbs
-Lehsan (Garlic) chopped 1 tbs
-Adrak (Ginger) julienne 1 inch piece
-Bund gobhi (Cabbage) 2 Cups
-Gajar (Carrot) julienne 1 Cup
-Shimla mirch (Capsicum) julienne ½ Cup
-Soy sauce 2 tbs
-Namak (Salt) ½ tsp or to taste
-Lal mirch (Red chili) crushed 1 tsp
-Hara pyaz (Green onion) ½ Cup
-Mayonnaise 3/4 Cup
-Tomato ketchup 4-5 tbs
-Namak (Salt) 1/4 tsp or to taste
-Hot sauce 1 tbs
-Kali mirch (Black pepper) crushed 1/4 tsp
-Cooking oil 2 tbs
-Lehsan (Garlic) chopped ½ tbs
-Lal mirch (Red chili) crushed ½ tbs
-Chawal (Rice) basmati ½ kg boiled
Directions:
-In bowl,add yogurt,tandoori masala,soy sauce,ginger garlic paste,black pepper crushed,salt,lemon juice and mix well.
-Add chicken and marinate for 15 minutes.
-In wok,add cooking oil,onion and fry until light golden.
-Add marinated chicken,mix well and cook for 4-5 minutes.
-Cover and cook on low flame for 8-10 minutes then cook on high flame until oil separates.
-Give a charcoal smoke for 2 minutes.
-In wok,add cooking oil,garlic and mix well.
-Add ginger and mix well.
-Add cabbage,carrots,capsicum,soy sauce,salt,red chili crushed,mix well and stir fry for 2 minutes.
-Add green onion,mix well & set aside.
-In bowl,add mayonnaise,tomato ketchup,salt,hot sauce,black pepper crushed,mix well & set aside.
-In saucepan,add cooking oil,garlic and mix well.
-Add red chili crushed,mix well and fry for 1-2 minutes & set aside.
-In serving dish,add boiled rice,red chili+garlic tadka,cooked vegetables,cooked tandoori chicken and drizzle prepared sauce & serve!
Recipe in Urdu:
Ajza:
-Dahi (Yogurt) whisked ½ Cup
-Tandoori masala 2 & ½ tbs
-Soy sauce 1 tbs
-Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
-Kali mirch (Black pepper) crushed ½ tsp
-Namak (Salt) ½ tsp or to taste
-Lemon juice 2 tbs
-Chicken boneless cubes ½ kg
-Cooking oil 2-3 tbs
-Pyaz (Onion) chopped 1 medium
-Koyla (Charcoal) for smoke
-Cooking oil 2 tbs
-Lehsan (Garlic) chopped 1 tbs
-Adrak (Ginger) julienne 1 inch piece
-Bund gobhi (Cabbage) 2 Cups
-Gajar (Carrot) julienne 1 Cup
-Shimla mirch (Capsicum) julienne ½ Cup
-Soy sauce 2 tbs
-Namak (Salt) ½ tsp or to taste
-Lal mirch (Red chili) crushed 1 tsp
-Hara pyaz (Green onion) ½ Cup
-Mayonnaise 3/4 Cup
-Tomato ketchup 4-5 tbs
-Namak (Salt) 1/4 tsp or to taste
-Hot sauce 1 tbs
-Kali mirch (Black pepper) crushed 1/4 tsp
-Cooking oil 2 tbs
-Lehsan (Garlic) chopped ½ tbs
-Lal mirch (Red chili) crushed ½ tbs
-Chawal (Rice) basmati ½ kg boiled
Directions:
-Bowl mein dahi,tandoori masala,soy sauce,adrak lehsan paste,kali mirch crushed,namak aur lemon juice dal ker ache tarhan mix ker lein.
-Chicken dal dein aur 15 minutes kliya marinate ker lein.
-Karhai mein cooking oil aur pyaz dal dein aur light golden hunay tak fry ker lein.
-Marinated chicken dal ker ache tarhan mix karein aur 4-5 minutes kliya paka lein.
-Dhak dein aur halki ancch per 8-10 minutes klya paka lein phit tez ancch per oil alag hunay tak paka lein.
-2 minutes kliya koyla ka dhuwan dein.
-Karhai mein cooking oil aur lehsan dal ker ache tarhan mix karein.
-Adrak dal ker mix ker lein.
-Bund gobhi,gajar,shimla mirch,soy sauce,namak aur lal mirch crushed dal ker ache tarhan mix karein aur 2 minutes kliya stir fry ker lein.
-Hara pyaz dal ker ache tarhan mix karein & side per rakh dein.
-Bowl mein mayonnaise,tomato ketchup,namak,hot sauce aur kali mirch crushed dal ker ache tarhan mix karein & side per rakh dein.
-Saucepan mein cooking oil aur lehsan dal ker ache tarhan mix karein.
-Lal mirch crushed dal ker mix karein aur 1-2 minutes kliya fry lein & side per rakh dein.
-Serving dish mein boiled chawal,lal mirch+lehsan ka tadka,cooked vegetables,cooked tandoori chicken aur tayyar sauce drizzle ker ka serve karein.
How To Make The Best BBQ Chicken | #MrMakeItHappen #BBQChicken
It doesn't get much more classic than this! Today, I'm showing you guys how to make BBQ Chicken in the oven and on the grill! Let's #MakeItHappen
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Shopping Liat:
Brine: 10 cups water
1/2 cup white sugar
1/4 cup salt
2-3 tbsps chicken bouillon
red pepper flakes
2 tbsps all purpose seasoning
rosemary, thyme, fresh garlic
1 lemon
1/2 onion
Chicken:
4 Leg Quarters (you can use whatever cut of chicken you want)
2 cups BBQ Sauce
salt, pepper, garlic, onion powder
BBQ Seasoning (whatever your favorite brand is)
Directions:
Add all brine ingredients to a large pot and boil for 2-3 minutes and then cool to room temperature. (You can pour over ice to help speed it up) Brine chicken for 4-24 hours in the fridge. Next, Dry the chicken thoroughly and season to taste with all purpose seasoning and bbq seasoning.
Oven Method: Preheat oven to 400 degrees. Sear chicken, skin side down for 2-3 minutes or untile golden brown and then flip. Place on a wire rack and bake for 45 minutes or until chicken hits 175 degrees internal temp. Brush with warm BBQ sauce during the last 15 minutes.
Grill Method: Grill directly over fire, skin side down first for 2-3 minutes or until golden brown. Flip and cook the other side for a few minutes. Move to indirect side of the grill and cook for 30-45 minutes or until 175 degrees internal temp. Brush warm bbq sauce on for the last 15 minutes.
Easy Honey BBQ Chicken Wings Recipe | How To Make The Best BBQ Wings
These Honey BBQ Chicken Wings are juicy, tender and flavourful. They’re covered in a blend of spices, baked to a crisp and then tossed in the best Honey BBQ Sauce!
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| Honey BBQ Chicken Wings | Chicken Wings Recipe for Game Day | Honey BBQ Sauce |
#bbq #barbecue #chickenwings #gameday
Barbecue Chicken | HowToBBQRight
Barbecue Chicken Smoked on Offset Pit and Mopped Old School Style.
#barbecuechicken #bbqchicken #howtobbqright
Sometimes you just need a good old Barbecue Chicken fix. This recipe takes me back to those family 4th of July BBQ’s where the grill was slap-full of what seemed like endless pieces of smokey, glazed chicken goodness.
Cooking barbecue chicken is really easy. All you need is a grill or smoker set up for indirect cooking and as much chicken as you want to cook. You can season the chicken however you like. I use my Killer Hogs AP rub mixed with a few other ingredients to create what I call a Chicken Rub (recipe is below).
Once the smoker is running at 275-300 degrees it’s ready to cook. I ran with Post Oak wood on this smoke, but Hickory, Pecan, or Apple are all good choices (use whatever wood you like).
Season the outside of each piece of chicken with the seasoning and get it on the pit. Now comes the fun part…turn on some music, crack a few beers and kick back and barbecue some chicken!
You’ll want to stick around the grill turning the pieces every 30 minutes or so and making sure the grill stays in the 275-300 zone. Don’t freak out if it gets above or below just hang in there.
Every time you open the pit, baste the chicken with the mopping liquid to keep it juicy. I mix Zesty Italian dressing with BBQ Rub, BBQ Sauce, Worcestershire sauce, soy sauce, and water. (recipe below). If you have a favorite mopping concoction, by all means use it!
After a couple hours of flipping and mopping the chicken is ready for the sauce. This is the point where it’s gonna start getting real good! I place a small aluminum pan on the pit beside the chicken and add 1 bottle each of my Killer Hogs The BBQ Sauce & Killer Hogs Vinegar Sauce. Let the mixture heat up and it’ll thin out a little.
Use the same mopping brush to baste the sauce over the chicken on both sides and keep on cooking until the chicken is done - 165 in the breast and 175 in the dark meat. I really like the wings, legs, and thighs to creep up closer to 200 internal because they stay tender and juicy.
That’s all there is too making Barbecue Chicken and I hope you invite a crowd of family and friends over to enjoy the experience. BBQ is all about good times and making memories, and a Big Ole’ Barbecue Chicken Plate is special in my life!
Barbecue Chicken Ingredients:
- 24 pcs Chicken (mix of Breast, Legs, Thighs, & Wings)
- 1 cup Chicken Rub *recipe below
- 1/2 gallon BBQ Chicken Mop *recipe below
- 1 bottle Killer Hogs The BBQ Sauce
- 1 bottle Killer Hogs Vinegar Sauce
Barbecue Chicken Directions:
1. Prepare offset smoker or any BBQ Grill for indirect cooking at 275 degrees using your favorite wood for smoke flavor (I used Post Oak for this recipe)
2. Season the outside of each piece of chicken with the Chicken Rub - substitute your favorite rub if you like
3. Place the chicken on the smoker and cook until the internal temperature in the breast reach 155 degrees. Turning and basting with the BBQ Chicken Mop* every 30 minutes.
4. Pour the BBQ Sauces into a small aluminum pan and place on the smoker to warm. Once the internal temperature in the breast hit 165 start brushing the sauce on both sides and continue flipping the chicken every 15-30 minutes until the sauce caramelizes on the outside and the internal temperature reach a minimum of 165 in the white meat and 175 in the dark.
5. Remove the BBQ Chicken from the smoker and serve.
Barbecue Chicken Rub
- 1/2 cup Killer Hogs AP
- 2 Tablespoons Sugar
- 1 Tablespoon Granulated Onion
- 1 Tablespoon Cumin
- 1 Tablespoon Paprika
- 1 Tablespoon Chili Powder
- 1 Teaspoon Cayenne Pepper
Barbecue Chicken Mop
- 32oz Water
- 16oz Zesty Italian dressing
- 8oz BBQ Sauce
- 1/2 cup BBQ Rub
- 2 Tablespoons Worcestershire Sauce
- 2 Tablespoons Soy Sauce
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THE BEST BBQ CHICKEN ???? RECIPE FOR MEMORIAL DAY FROM A SOUTHERN MOM PEACH McINTYRE ????