I think everyone has tasted or at least heard of Barbecue Chicken.
If you have had a really good Barbecue, then you know there is a difference. There is Barbecue and then there is Barbecue.
I have had my fair share of different barbecue foods, and it has become some of my favorite foods.
But it has to be cooked a certain way and seasoned a certain way and also the barbecue sauce plays a big factor in the flavor.
Growing up, we enjoyed a good barbecue a few times a month. We would have barbecue ribs, pulled pork, and barbecue mutton and venison.
My all-time favorite meat to barbecue is Chicken. A perfectly grilled chicken leg with crispy skin on the outside and smothered in a delicious barbecue sauce. MMM MMM MMM!
This recipe is a delicious Savory Herb Grilled Barbecue Chicken that will melt in your mouth and give you amazing flavor in every bite.
It's ok to use legs, thighs, wings or the breast. However, bone-in chicken is always the best bet for juicy and succulent flavors.
Bones are made of three things. Bone matter, Marrow and the fat or connective tissue.
The fat will help keep the meat tender and will add a bit more flavor.
The bone itself will act as an insulator for the meat causing it to cook slower at the center and keep it more tender.
This will also help keep the juices that start flowing once cooking begins to seep out of the meat slower as well, thus giving you a more juicy piece of meat.
This is true for most cuts of meat that are cooked with the bone-in.
So grilling Chicken legs are perfect for this recipe, but any cuts of Chicken is fine.
A grilled piece of Chicken is good. I eat Chicken lots of ways. Baked, roasted, fried and grilled.
They are all delicious. But how you cook that Chicken is key.
However, Chicken is one meat that MUST be cooked all the way through.
You eat uncooked Chicken, and you have yourself a risk of Salmonella.
Chicken is a low-fat protein. It is also loaded with amino acids.
Every 3 Oz of Chicken you consume, contains a little more than half of your recommended daily value of protein.
Just a couple of the many amino acids found in Chicken are Tryptophan and Isoleucine.
Tryptophan helps bring on a relaxing and comfortable feeling to the body.
Isoleucine is excellent for healing, controlling your blood sugar levels and growing.
Maintaining The Perfect Temperature Is Easy
Making sure that your Chicken is thoroughly cooked might sound tricky, but it really isn't.
You do not have to be a Chef to know the proper temperature.
If you already have a meat thermometer in your home, high five! If you do not, trust me and buy one.
Chicken must reach an internal temperature of 165 degrees. No Less.
When you think your Chicken might be done, just insert your meat thermometer into the thickest part of the chicken. If it reads 165 degrees, it's perfect.
When cooking any meat, cooking it at the proper temperature will always play a part in how good that meat is going to taste.
But what else can you do to add more flavor and give you a delicious bite every time? The Seasoning!
A good dry rub before putting your Chicken on the grill will give it enhanced flavors.
The seasoning in this recipe makes an excellent dry rub and gives the chicken a wonderful flavor.
One of my fondest memories as a child is watching my dad cook on our charcoal grill.
He made it look so easy. I loved watching how he stacked those charcoal briquettes into a perfect pyramid and then set them ablaze.
While waiting for the grill to finish getting prepped, my mom would be in the kitchen seasoning whichever meat we were having that night.
They made the perfect team.
As a mom myself now, I love cooking for my children.
They come running to the table every night because they know mama is making dinner. I always have a nice spread on my table.
This recipe is one I love to make for them. My husband too.
My kids grab their piece of Chicken and with every bite, they smile with barbecue sauce mustaches.
I know I have done my part to give them the best I can.
I am always trying different things with food, and this recipe turned out to be a huge hit at my table. It is requested often.
When it comes to cooking my Chicken, I like to have a slightly crisp and savory exterior.
I leave the skin on my Chicken to achieve this but you don't have to.
I cook the Chicken until it is slightly charred but not burned and then add my barbecue sauce.
After adding the sauce, I turn down the heat and give it a few turns on the grill before removing it.
This will help the sauce thicken up and coat the Chicken nicely.
Yields: 5 to 6 servings
Prep time: 20 minutes
Total time: 60 minutes
10 to 12 chicken legs
Your barbecue sauce of choice (I used Kentucky Bourbon for this one and it was delicious)
1/2 tsp sage
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp brown sugar
1/2 tsp salt
1 tsp black pepper
1/2 tsp paprika
1/4 tsp ground mustard (optional)
1/2 tsp basil
1/4 tsp garlic powder
1/2 tsp dried onion flakes (optional)
1/2 tsp parsley
1. Preheat your grill. Add all seasoning except for barbecue sauce to a small bowl and mix. Sprinkle seasoning on chicken and coat evenly. Turn the chicken over and do the same thing on the other side.
2. Time to Grill. I like to cook my chicken for 3 to 4 minutes and flip and cook for another 3 to 4 minutes. I do this repeatedly until it's cooked in order to keep chicken from burning.
3. Cook thoroughly. Chicken must be cooked to 165 degrees to avoid foodborne illness. Insert a meat thermometer into the thickest part of the chicken to check the temperature. If you do not have a meat thermometer then you can either poke the chicken with a fork and check that the juice runs clear or you can pull back the meat and check if it's white. The undercooked chicken will still be pink inside.
4. Add the sauce. Using your pastry brush, spread an even layer of barbecue sauce on each piece of chicken, turn over and do the same thing on the other side. Cook for an additional 1 to 2 minutes on each side, and remove from the grill.
If you have had a really good Barbecue, then you know there is a difference. There is Barbecue and then there is Barbecue.
I have had my fair share of different barbecue foods, and it has become some of my favorite foods.
But it has to be cooked a certain way and seasoned a certain way and also the barbecue sauce plays a big factor in the flavor.
Growing up, we enjoyed a good barbecue a few times a month. We would have barbecue ribs, pulled pork, and barbecue mutton and venison.
My all-time favorite meat to barbecue is Chicken. A perfectly grilled chicken leg with crispy skin on the outside and smothered in a delicious barbecue sauce. MMM MMM MMM!
This recipe is a delicious Savory Herb Grilled Barbecue Chicken that will melt in your mouth and give you amazing flavor in every bite.
Any Parts Of the Chicken are Fine!
It's ok to use legs, thighs, wings or the breast. However, bone-in chicken is always the best bet for juicy and succulent flavors.
Bones are made of three things. Bone matter, Marrow and the fat or connective tissue.
The fat will help keep the meat tender and will add a bit more flavor.
The Bone Itself Helps Control The Cooking Process
The bone itself will act as an insulator for the meat causing it to cook slower at the center and keep it more tender.
This will also help keep the juices that start flowing once cooking begins to seep out of the meat slower as well, thus giving you a more juicy piece of meat.
This is true for most cuts of meat that are cooked with the bone-in.
So grilling Chicken legs are perfect for this recipe, but any cuts of Chicken is fine.
The Perfect Temperature Is Key
A grilled piece of Chicken is good. I eat Chicken lots of ways. Baked, roasted, fried and grilled.
They are all delicious. But how you cook that Chicken is key.
However, Chicken is one meat that MUST be cooked all the way through.
You eat uncooked Chicken, and you have yourself a risk of Salmonella.
Chicken Is A Great Source Of Protein
Chicken is a low-fat protein. It is also loaded with amino acids.
Every 3 Oz of Chicken you consume, contains a little more than half of your recommended daily value of protein.
Just a couple of the many amino acids found in Chicken are Tryptophan and Isoleucine.
Tryptophan helps bring on a relaxing and comfortable feeling to the body.
Isoleucine is excellent for healing, controlling your blood sugar levels and growing.
Maintaining The Perfect Temperature Is Easy
Making sure that your Chicken is thoroughly cooked might sound tricky, but it really isn't.
You do not have to be a Chef to know the proper temperature.
If you already have a meat thermometer in your home, high five! If you do not, trust me and buy one.
Chicken must reach an internal temperature of 165 degrees. No Less.
When you think your Chicken might be done, just insert your meat thermometer into the thickest part of the chicken. If it reads 165 degrees, it's perfect.
All About That Seasoning
When cooking any meat, cooking it at the proper temperature will always play a part in how good that meat is going to taste.
But what else can you do to add more flavor and give you a delicious bite every time? The Seasoning!
A good dry rub before putting your Chicken on the grill will give it enhanced flavors.
The seasoning in this recipe makes an excellent dry rub and gives the chicken a wonderful flavor.
Childhood Memories
One of my fondest memories as a child is watching my dad cook on our charcoal grill.
He made it look so easy. I loved watching how he stacked those charcoal briquettes into a perfect pyramid and then set them ablaze.
While waiting for the grill to finish getting prepped, my mom would be in the kitchen seasoning whichever meat we were having that night.
They made the perfect team.
Family Time
As a mom myself now, I love cooking for my children.
They come running to the table every night because they know mama is making dinner. I always have a nice spread on my table.
This recipe is one I love to make for them. My husband too.
My kids grab their piece of Chicken and with every bite, they smile with barbecue sauce mustaches.
I know I have done my part to give them the best I can.
I am always trying different things with food, and this recipe turned out to be a huge hit at my table. It is requested often.
Get it Crispy for Best Results
When it comes to cooking my Chicken, I like to have a slightly crisp and savory exterior.
I leave the skin on my Chicken to achieve this but you don't have to.
I cook the Chicken until it is slightly charred but not burned and then add my barbecue sauce.
After adding the sauce, I turn down the heat and give it a few turns on the grill before removing it.
This will help the sauce thicken up and coat the Chicken nicely.
Pin for later
Yields: 5 to 6 servings
Prep time: 20 minutes
Total time: 60 minutes
Ingredients
10 to 12 chicken legs
Your barbecue sauce of choice (I used Kentucky Bourbon for this one and it was delicious)
1/2 tsp sage
1/2 tsp thyme
1/2 tsp rosemary
1/2 tsp brown sugar
1/2 tsp salt
1 tsp black pepper
1/2 tsp paprika
1/4 tsp ground mustard (optional)
1/2 tsp basil
1/4 tsp garlic powder
1/2 tsp dried onion flakes (optional)
1/2 tsp parsley
Instructions
1. Preheat your grill. Add all seasoning except for barbecue sauce to a small bowl and mix. Sprinkle seasoning on chicken and coat evenly. Turn the chicken over and do the same thing on the other side.
2. Time to Grill. I like to cook my chicken for 3 to 4 minutes and flip and cook for another 3 to 4 minutes. I do this repeatedly until it's cooked in order to keep chicken from burning.
3. Cook thoroughly. Chicken must be cooked to 165 degrees to avoid foodborne illness. Insert a meat thermometer into the thickest part of the chicken to check the temperature. If you do not have a meat thermometer then you can either poke the chicken with a fork and check that the juice runs clear or you can pull back the meat and check if it's white. The undercooked chicken will still be pink inside.
4. Add the sauce. Using your pastry brush, spread an even layer of barbecue sauce on each piece of chicken, turn over and do the same thing on the other side. Cook for an additional 1 to 2 minutes on each side, and remove from the grill.
Pin for later
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