Barbecued Chicken
Serves: 6
Lilian Bahringer
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
50
Sourness
33
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
3180 g
Charcoal (briquettes)Directions:
1
Arrange the grill grate approximately 25 to 27 inches from the charcoal
2
If it is too close, the chicken will cook too fast, burn and dry out
3
Pile the charcoal in a pyramid
4
Ignite the charcoal with lighter fluid
5
Once the top portion of the charcoal has turned white, spread the charcoal out evenly using a fireproof tool such as a metal rake or shovel
6
Place the chicken on the cooking surface
7
Approximately every 5 minutes, turn the chicken with tongs (being careful not to tear the skin) and baste with the sauce each time (for best results, used a clean shaker or squeeze bottle)
8
Grill for approximately 1 hour to 1 hour and 15 minutes
9
Add charcoal, if necessary, to finish off (maybe 1/2 to 2/3 way through the cooking process) and be sure not to use lighter fluid, just sprinkle the new charcoal over the existing
10
The chicken is done when an instant-read thermometer inserted into the thickest part of the thigh reads 165 degrees F