Orange Barbecue Grilled Chicken Recipe (2024)

FAQs

Do you put BBQ sauce on chicken before or after grilling? ›

Barbecue sauce typically contains sugar that will brown faster than the meat. This can make it difficult to tell when the chicken is done. To ensure you don't pull the chicken off too soon, add the BBQ sauce when you're nearly done cooking the meat.

Cook your chicken breast on the grill for 6-8 minutes on one side. Flip your chicken. After 6-8 minutes open your grill lid and flip your chicken breast with tongs. A great tip is to only flip your chicken breast once so that it stays nice and juicy (and creates delicious grill marks!)

While all grills are different, most of the time you'll be golden if you grill your chicken breasts for about 9-10 minutes, flipping the chicken breasts over at the halfway point so you get beautiful, even sear marks on each side of the chicken.

The key to the most flavorful BBQ chicken:

It's all in the marinade. Marinating the chicken in your BBQ sauce before grilling infuses every bite with flavor. At least two hours will do the trick, though the longer the chicken gets cozy with the marinade, the better it will be.

Applying a rub can also be useful, much like working with a thicker sauce. However, given that meat will always release juice as it cooks, increasing moisture and triggering BBQ sauce to slip and slide, we recommend sticking with the brûlée method. Generally, a kitchen torch is the tool of choice.

Olive oil helps to brown the outside of the chicken, bringing it to a beautiful golden color, while still maintaining the meat's internal moistness. This is especially important when grilling, as chicken can quickly become dried out when cooked directly over the grill's heat.

Yes, you should always season your chicken before cooking when it's raw. You can even do this up to 24 hours before if you have the time. Why? Because leaving the seasoning on your chicken overnight in the fridge will help it start to trap moisture in the chicken, which will make it nice and juicy once cooked.

Most cookouts feature an assortment of a few essential BBQ sides: Corn on the cob, coleslaw, potato salad, baked beans, and pasta salad. We're not about to mess with perfection; because this barbecue side lineup is just that: perfect. But when it comes to the recipes themselves, you've got options.

Classic Coleslaw: Creamy coleslaw with cabbage, carrots, and a tangy dressing is a BBQ staple. Potato Salad: A creamy or tangy potato salad with diced potatoes, hard-boiled eggs, and a flavorful dressing. Baked Beans: Sweet and smoky baked beans with bacon or sausage are a BBQ favorite.

You can certainly put BBQ sauce on raw chicken. In fact, to add extra flavor, marinate the chicken or chicken pieces in the BBQ sauce for a few hours or overnight.

Is 10 minutes enough to grill chicken? ›

You should grill chicken breasts for about 10 minutes, flipping halfway through. Keep your grill on medium heat between 425 and 450 degrees, says grill manufacturer Weber.

The goal is to maintain a low enough grill temp so that the chicken cooks "low and slow." The chicken is done when the internal temperature of the chicken pieces are 160°F for breasts and 170°F for thighs, when tested with a meat thermometer.

Typically, a good rule is to flip your chicken breasts within the first 5 minutes, let them cook for another 3-4 minutes, and then flip them again and cook them until they hit 165 degrees and the juices run clear on the bottom of the breast.”

Preheat the grill to high and oil the grates. Grill the chicken, covered, for 2 to 3 minutes. Flip the chicken, and then brush with some of the barbecue sauce. Cook for 2 to 3 minutes more.

It is recommended to brown the chicken first before adding it to the sauce. Browning the chicken adds flavor and helps it retain moisture during the cooking process. You can pan-sear the chicken in a little oil until it develops a golden brown crust before transferring it to the sauce.

Jake's Famous Foods explains that sugar burns at between 265 and 275 degrees Fahrenheit. So if you're barbecuing at a temperature higher than this, you should avoid adding the barbecue sauce early on. If you do, even barbecue sauce that isn't high in sugar will eventually burn.

Clean and Oil the Grates:

Once clean, lightly oil the grates using a high smoke point cooking oil like canola or vegetable oil. This thin layer of oil creates a non-stick barrier between the food and the grates.