Barbecued grilled chicken is always a fan favorite. If done right, Grilling adds flavor and makes the meat crispy without charring it. If done wrong however, the barbecued grilled chicken can turn out to be a disaster, cooked on the outside and raw on the inside. You can burn the meat if you are not careful.

  The good news is that it isn’t hard to make perfect barbecued grilled chicken. Here are some steps that will show you how to barbecue chicken like a pro. Following these steps will help make the meat crispy and delicious on the outside, and juicy on the inside.

Barbecued grilled chickenCredit: thebittenword

STEP ONE: Choosing the chicken and preparing it.

  When choosing the chicken, remember that it is easier to grill the same type of meat rather than grilling a different parts of the bird. Doing this will allow the meat to cook more thoroughly while grilling different parts will cause the smaller pieces to cook faster possibly burning them. The most popular part of the chicken to BBQ is the breast.

  If you decide to barbecue chicken with the bone still in the chicken, remember that it is a little more difficult to grill without charring the outside. This is because the bone absorbs the heat causing uneven heating.

 Prepare the chicken by trimming off the excess fat and washing the meat. Next, marinate the chicken for a few hours in your favorite marinate sauce. This will add flavor and moisture to the meat.

STEP TWO: Getting the BBQ grill ready

    Preheat the grill to around 300° Fahrenheit. During this time you could also precook the barbecued grilled chicken in the oven. It is  important to precook the meat if the bone is still in the meat because the bone slows the cooking process. Precooking helps remedy this problem. It’s not necessary to precook boneless chicken since it cooks more evenly.

   Once the grill is preheated, coat the grate of the grill with oil. This will help prevent the chicken from sticking to the grate during the grilling process.  Next, season the chicken with your favorite rub.

  STEP THREE: Grilling the barbecue chicken

    It is not recommended to sear the chicken by placing it over direct heat. Searing is for red meats such as BBQ ribs to give them a nice crust. Instead you should grill the chicken on low heat and grill slowly.

  Keep the internal cooking temperature of the meat between 160 and 165° F. Turn the meat every 10 minutes until the barbecued grilled chicken has been cooked. The cooking time is generally around 30 minutes.

STEP FOUR: Adding the BBQ sauce

  The final stage to making barbecued grilled chicken is to add the BBQ sauce. Start by brushing on the sauce and let the meat cook for a few minutes. Then flip the meat and apply more BBQ sauce and continue cooking for a few minutes.

  If the sauce contains sugar or tomato paste, be warned that it can burn quickly. Keep a close eye on the meat and turn frequently to prevent the sauce from burning if using this type of sauce. The goal is to caramelize the BBQ sauce without burning it.

  When you have finished grilling, take the meat off of the grill and let the barbecued grilled chicken cool for a few minutes. Once the meat has had a chance to cool, it’s time to dig in and enjoy.