Friday, January 6, 2012

Koo Koo Ka Cha!! - Barbecue Chicken

Everybody likes chicken.  Chicken is one of those proteins that spans all cultures and countries and everybody has their favorite way of cooking it.  Some people like their chicken with just a little salt and pepper, while others prefer extravagant preparations involving multiple cooking methods, complex sauces, and rare spices.

Some people get a little carried away with their chicken...

For me, chicken is best when it's grilled with a sweet, Kansas City style barbecue sauce.  Growing up, my dad would grill it over charcoal with K.C. Masterpiece Original BBQ Sauce on a regular basis.  The smell of caramelized K.C. Masterpiece brings back countless fond memories of my childhood, most of which involved my family sitting around a table with BBQ sauce all over our hands and faces.

Okay, onto the barbecue chicken.

I realize that this chicken is not smoked and it would be offensive to some people to call it barbecue.  Call it what you will, but it's chicken with barbecue sauce, so I'll call it barbecue chicken.

Here's what you'll need:

Season the chicken with salt and pepper and heat up your grill to medium (6-7 mississippi or around 350 degrees).

Clean and oil your grates and put the chicken on skin side down.

Wait about 4 minutes or until the skin is nice and browned.  Turn the chicken over and get out the sauce.

Paint the chicken with a generous amount of sauce while the other side browns.  

This is one of the few times where I stray from The Prophet's teachings.  He would say to wait until the chicken is about 2-4 minutes from being done to put on a sweet sauce like this because the high sugar content will burn.  Well, I LOVE the taste of deeply caramelized and burnt BBQ sauce on my chicken, so put the sauce on as soon as the surface is cooked.

Go get a new set of tongs and while you wait another 4 minutes, or until the chicken has browned on the bottom, and turn all the chicken back to the skin side down and cover the other side with sauce.

After another 4 minutes (12 minutes total), turn the meat again (skin side up) and cover with sauce.  Close the lid and keep the chicken skin side up until it's done cooking (165 degrees for white meat, 175 degrees for dark meat).

Sometimes, if I want plenty of sauce on the chicken, I'll keep coating and turning every 6 minutes or so throughout the entire cooking process.

I want to say this chicken took about 24-30 minutes total to cook through.

Assuming you got new tongs after the first turn, you will get to eat the burnt bits off of the tongs.  It's one of the perks of being the grill master.

If you don't like burnt BBQ sauce on your chicken, follow the instructions from the McFly's Chicken post and just add the sauce on a few minutes before the chicken is done.

Yum.  Actually, white rice goes really well with saucy BBQ chicken.  The sauce and chicken juices get all mixed up with the rice.  Very tasty.


  1. My mouth is watering! Looks amazing!

  2. Thank you, Jess! It's one of my favorites!

  3. I love love love this chicken!!! KC Masterpiece is still my favorite. Well I've never really tried another. I felt like I was straying :) thanks for this post!

  4. You're welcome, Jane! I'm glad the skill was passed down.

  5. I can't wait for Mike to try this!

  6. BTW I love the Arrested Development clip... hilarious