Grilled BBQ Chicken is a staple among most backyard grillers these days. The majority of them are delighted to grill up some boneless chicken breasts because they are a quick easy meal. Today we are bringing you the classic Grilled BBQ Chicken that has been around forever. We are grilling up BBQ Chicken that is bone-in, not boneless. We also have Grilled Baked Potatoes and Home-Cooked Green Beans as our side dishes.
Grilled BBQ Chicken Feast
The two best bone-in pieces of chicken to grill are breasts and leg quarters. The breasts, when done right, are incredibly juicy and delicious. The leg quarters are for your guests who prefer dark meat. They will absolutely love you as the meat falls off of the bone.
- 4-5 bone-in chicken breasts
- 4-5 bone-in chicken leg quarters
- Lawry’s Seasoning Salt, black pepper, and granulated garlic.
- Your favorite BBQ sauce
- Meat thermometer
The secret to grilling incredible BBQ chicken is indirect grilling. You will want to set up a pile of 20-25 charcoal briquettes in the center of your grill. Stack them into a pyramid and light them up. After the coals are ready, place your chicken on the grill away from the center. Season both sides of the chicken and close the lid leaving the vent fully open.
Grill the chicken for 15 minutes and turn them all over. Wait 15 more minutes and turn them over again while also rotating the chicken 180 degrees. This move will help them get more even heat while grilling. Now, move your chicken breasts to the furthest outside edge of your grill but leave the leg quarters where they are. The reason you do this is that the chicken breasts need less direct heat to finish than the leg quarters.
Grill the chicken for 15 more minutes and then flip them over. It is at this time that you will want to check the temperature of the chicken. You are looking for an internal temperature of 180 degrees Fahrenheit. Place the meat thermometer into the thickest part of the chicken trying to stay away from any bones. If the temp is not close, grill for an additional 15 minutes and check again when flipping the chicken.
Continue to grill the chicken until the internal temp reaches 175 degrees. It is at this point that you will need to slather the nearly cooked chicken with BBQ sauce on both sides. Close the grill lid and grill for an additional five minutes. Next up you will flip the chicken so that the BBQ sauce can get caramelized all over.
Check any pieces that were not yet at 175 degrees to see if they’re ready to be sauced. Repeat the slathering process for the chicken pieces arriving late to the party. Try and grill the sauced pieces for around 10 minutes and then remove them from the grill. They should be at the proper temperature and the BBQ sauce glistening with goodness.
Grilled Baked Potatoes
Grilling potatoes is an easy way to create an old school side dish for your chicken. Your guests will love the way the potatoes come off the grill compared to using your oven.
- 6-8 large white, russet, or Idaho potatoes
- Salt & black pepper
- Sour cream
- Chopped green onions or chives
- Shredded cheddar cheese
- Salsa (optional)
There are many potatoes that you can use but we recommend the legendary Idaho potato for this dish. Whichever potato you choose, give them a good rinse with cold water after lighting your briquettes. Be sure to poke several holes in the potatoes with a fork. Once that is done, wrap the potatoes in sturdy aluminum foil.
Once the coals are ready, place the foil-wrapped potatoes directly in the center of your grill. Close your lid and let them be for 20 minutes. Next up, turn your potatoes over onto their other side and grill for 15 more minutes. It is at this point that your chicken should hit the grill rack. After the second 15 minutes is up, turn the potatoes over again and move them to the outside edge of your grill. They will need around 60-75 minutes to finish cooking.
Take off the potatoes and allow them to cool for 10-15 minutes. Peel the foil off and cut into the potato being sure not to burn your hand from the steam. Serve the potatoes alongside your butter, salt & pepper, chopped green onions or chives, sour cream, salsa, and shredded cheddar cheese. Your guests will thoroughly enjoy your “top your own potato” offering!
Home-Cooked Green Beans
Making fresh green beans are a rare treat for your guests. They do require more work than opening a can of green beans, but the flavor difference is worth the effort!
- 1-2 pounds of fresh green beans
- 2-3 tablespoons of butter
- Salt & pepper
- Granulated garlic (optional)
Rinse your green beans in cold water and allow them to drain in a colander. Get a medium-size pot with a lid ready with an inch of water inside. Take the beans and cut off both ends. You will now have to decide what length of green beans you want and then cut them up accordingly. Add the green beans to the pot along with a teaspoon of salt.
Cook the beans on medium heat until the water begins to boil. Turn down your burner to low and allow them to simmer for 10-15 minutes. Open the lid and sample a green bean to see if they are done. If the beans are tender, turn off the burner and drain the beans completely. Return the beans to the pot along with the butter and season to taste with the spices. Give them a good stir and serve them to your guests!
BBQ Chicken Feast Wrap Up
Your guests will enjoy the delicious grilled BBQ chicken, baked potatoes, and green beans. The chicken will turn out juicy and delicious following our directions. Your guests will also love the grilled flavor on the potatoes and fresh green beans. Although a guest or two may say they prefer canned green beans to fresh, do not worry. Your guests will appreciate the extra effort, and be pleasantly surprised!
Game Days Ahead
Stay tuned for upcoming Game Day Menus taking you into the holidays and then into the NFL playoffs! We have you covered for your tailgate party menus!