Step 1: Coat the Chicken with Oil and Salt

Begin by patting the chicken dry with paper towels to remove any excess moisture. This step helps the skin crisp up during grilling. Once dry, drizzle the chicken with olive oil (or vegetable oil) and rub it all over each piece, ensuring it is evenly coated. Then, sprinkle kosher salt generously on all sides of the chicken. Salt enhances the natural flavor of the meat and prepares the chicken for the grilling process.

Setting Up the Grill

The next step is preparing the grill. Whether you’re using a charcoal or gas grill, you’ll need to create a two-zone fire to cook the chicken properly. This means one side of the grill will be for high, direct heat (searing), while the other side will be for low, indirect heat (slow cooking).

Step 2: Prepare Your Grill

For a charcoal grill, arrange the coals on one side, leaving the other side without coals to create a cooler zone. If you’re using a gas grill, turn on only one burner to create a direct heat side, while leaving the other side off for indirect heat.

Preheat the grill to a high temperature, around 450°F (232°C) on the hot side, and lower it to a medium-low temperature (around 250°F–275°F or 121°C–135°C) on the cooler side.

Searing the Chicken

Once your grill is ready, it’s time to start cooking. Searing is a crucial step in getting that beautiful crispy skin and smoky flavor on your BBQ chicken.

Step 3: Sear the Chicken on High Heat

Place the chicken pieces, skin side down, directly on the hot side of the grill. Grill the chicken uncovered for about 5-10 minutes, depending on how hot your grill is. You want to achieve a golden, crispy skin without burning it, so keep an eye on the chicken during this time. The skin will render out some fat and become beautifully crisp.

Once you’ve achieved a nice sear on one side, carefully flip the chicken over to the other side using tongs or a spatula.

Moving the Chicken to Indirect Heat

Now that your chicken has a crispy, golden sear, it’s time to move it to the cooler side of the grill where it can cook slowly and evenly. This indirect heat allows the chicken to cook through without drying out.

Step 4: Move to the Cooler Side

Transfer the chicken pieces to the cooler side of the grill, away from the direct heat. If you’re using a gas grill, this is the side without the flame. Cover the grill, ensuring the temperature stays between 250°F and 275°F (121°C–135°C). Let the chicken cook undisturbed for about 20-30 minutes.

Basting with BBQ Sauce

Now, it’s time for the BBQ sauce. Basting the chicken with sauce as it cooks is what gives BBQ chicken its characteristic flavor.

Step 5: Flip and Baste

After 20-30 minutes, flip the chicken over and brush it generously with your BBQ sauce of choice. The sauce adds a layer of tangy, sweet, and smoky flavor that infuses the meat as it cooks. Cover the grill again and allow the chicken to cook for an additional 15-20 minutes.

Continue this process of flipping, basting, and cooking the chicken for another 10-30 minutes, depending on the size of your chicken pieces and the heat of your grill. The key here is to maintain a low temperature, allowing the chicken to cook “low and slow,” which ensures it stays juicy and tender.

Checking for Doneness

The next important step is checking whether your chicken is cooked through. Overcooking chicken can lead to dry, tough meat, so it’s crucial to get the timing right.

Step 6: Check the Internal Temperature

The best way to ensure your chicken is cooked to perfection is by using a meat thermometer. For chicken breasts, the internal temperature should reach 160°F (71°C), while for thighs, it should reach 170°F (77°C). Insert the thermometer into the thickest part of the meat, avoiding bones.

Alternatively, you can check doneness by cutting into the thickest part of the chicken. If the juices run clear, the chicken is ready. If the juices are pink or red, it needs more time on the grill.