Guidelines barbecuing chicken on a charcoal grill
There's a trick to barbecuing chicken on a charcoal grill and it isn't just a matter of heat. It's about how you work with the heat. After years of grilling/barbecuing chicken on a charcoal grill, here's how I do it.
Why I Use Charcoal for Chicken
It's true that gas grill barbecues can be easier to use, but grilling chicken gas reduces the chances of having a nice, crispy, brown chicken skin. In barbecuing chicken it's important to create a two-zone system. It's the hot and cool zones that give you control for perfect, juicy, chicken. Barbecuing with my method of control is the way to go.
What I Use
chicken
I use chicken thighs and drumsticks. The chicken skin crisps nicely and the bones stay juicy.
dry rub
I use a mix that contains a big batch of paprika, cumin, and a pinch of chili powder, garlic powder, onion powder, mustard powder, salt, and black pepper. I store the dry rub in a mason jar.
BBQ Sauce
I typically use a store bought sauce for it, but I add a little vinegar and a scoop of brown sugar for more tang.
How I Do It (My Go To Method)
Season the night before (or at least an hour): I dry the chicken, then get a rub, and rub it all over, even under the skin. This lets the flavors get deeply embedded. If I'm a little pushed for time, I set it on the counter while the grill heats.
Build the fire correctly: I start the charcoal in a chimney starter (no lighter fluid, ever), and stack the hot coals on one side. I put a drip pan foil on the side that's cool, to catch the drippings and prevent the flames from going up.
Skin side down first, over the hot coals, covered, until golden and it releases from the grates easily and quickly. I also bought a hot grill to place these on. I don't rush this skin is a must.
Flipping and moving to cool side: This is where it cooks all the way through. I begin to brush sauce on for the last 15 minutes, and add another layer every 5 minutes to get a sticky glaze.
Check for doneness using a meat thermometer. I look for 165°F in the thickest section. Then I let it rest for 5 minutes (I tent it with foil). This is when the juices redistribute, skip this, and you'll have dry chicken
Quick Storage Hacks
The dry rub stays fine for a month in a sealed jar. I always keep a batch prepared.
I put it in an airtight container in the fridge for 4 days. I heat them on the grill to keep the skin crispy, not in the microwave.
