Best Elmers Bar B Que Sauce Char Grilled Chicken Recipes

BBQ CHICKEN ON THE GRILL

BBQ Chicken on the Grill image

Does it get any better than BBQ chicken cooked slowly on the grill and slathered with your favorite barbecue sauce? Here's the best recipe for grilling perfect BBQ chicken for summer gatherings and cookouts.

Provided by Elise Bauer

Categories Dinner BBQ Grill Barbecue Chicken Grill Grilled Chicken

Time 1h50m

Yield 6

Number Of Ingredients 4

Ingredients

4 pounds bone-in, skin-on chicken parts (legs, thighs, wings, breasts)
Salt
Extra virgin olive oil or vegetable oil
1 cup barbecue sauce, store-bought or homemade

Steps:

Prepare the grill: Prepare one side of your grill for high, direct heat. If you are using charcoal or wood, make sure there is a cool side to the grill where there are few to no coals.
Sear a final time, then remove from heat: If you want, you can finish with a sear on the hot side of the grill. To do this, put the pieces, skin side down, on the hot side of the grill. Allow them to sear and blacken slightly for a minute or two.

Nutrition Facts : Calories 766 kcal, Carbohydrate 19 g, Cholesterol 284 mg, Fiber 0 g, Protein 73 g, SaturatedFat 11 g, Sodium 795 mg, Sugar 16 g, Fat 42 g, ServingSize Serves 4-6, UnsaturatedFat 0 g

SOUTHERN BBQ CHICKEN

Southern BBQ Chicken image

Slow-grilling over indirect heat keeps this chicken moist and tender. Giving the drumsticks a long rub with seasonings makes them taste great. Always baste at the end of grilling to prevent the legs from burning.

Provided by rachelu

Categories Meat and Poultry Recipes Chicken Chicken Leg Recipes

Time 9h10m

Yield 5

Number Of Ingredients 10

Ingredients

2 tablespoons brown sugar
2 large cloves cloves garlic, chopped
2 teaspoons salt
1 teaspoon black pepper
10 chicken drumsticks
2 tablespoons vegetable oil
½ cup finely chopped onion
¾ cup ketchup
2 tablespoons white wine vinegar
2 tablespoons Worcestershire sauce

Steps:

Mash brown sugar, garlic, salt, and pepper together in a mortar and pestle to form a paste. Spoon paste into a resealable plastic bag. Add the chicken, coat with the paste, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 8 hours to overnight.
Heat oil in a small saucepan over medium heat. Cook and stir onion in hot oil until softened, about 5 minutes. Stir ketchup, vinegar, and Worcestershire sauce into onions; bring to a simmer and cook until flavors blend, about 10 minutes.
Preheat grill for medium heat and lightly oil the grate. Remove chicken from bag and discard marinade.
Cook chicken on the preheated grill until lightly browned on all sides, about 1 minute per side.
Turn off one of the grill burners or move the coals and move chicken so there is no heat source directly below it.
Baste drumsticks with the sauce and cook another 10 minutes; turn again and baste chicken with sauce. Continue to grill drumsticks until juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

Nutrition Facts : Calories 423.5 calories, Carbohydrate 18.2 g, Cholesterol 127.9 mg, Fat 21.3 g, Fiber 0.5 g, Protein 39 g, SaturatedFat 5.2 g, Sodium 1527.8 mg, Sugar 14.9 g