Orange Barbecue Grilled Chicken Recipe (2024)

FAQs

Should I put barbecue sauce on chicken before 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.

Grill over direct heat.

For the best grill marks, don't move the chicken once it has been set down and avoid pressing, prodding, or poking for 3 minutes. Flip the chicken — when ready, the breasts will lift up easily for flipping. Cook the second side until grill marks appear, about 3 minutes more.

The Basics: Using BBQ sauce for barbecues

２． Use it to marinate or flavor raw meat before cooking. Simply drizzling this sauce over grilled meats can make the usual yakiniku or steak even more delicious!

Molasses or dissolved brown sugar in the sauce. The sauce will also stick better if the chicken has a powder rub on it before it's grilled.

For thicker cuts, you want to close the lid to keep the temperature high and even. Large steaks, chicken, and roasts have much more depth for the heat to penetrate, and closing the lid will give the heat time to sink in and cook the meat through in much the same way an oven does.

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!)

So, should you oil your chicken before grilling? In the words of cluck-yes! Not only does it prevent your chicken from sticking, but it also helps retain moisture, adds a layer of flavor, and ensures a perfectly golden exterior that's sure to make even the most stoic grill master shed a tear of joy.

The ideal grill temperature range for chicken is between 350 and 450 degrees Fahrenheit. This range is narrowed down by whether you're grilling chicken breasts, thighs, or drumsticks.

Marinating is a liquid mixed with spices that you let your meat sit in for a few hrs/ a day, to tenderize and add flavor depth. Sauce is typically what goes on as a condiment after the meat is cooked. Some will use a low sugar sauce to “mop” the meat while on the grill/pit.

Should you oil meat before BBQ? ›

Lightly oil the steak on both sides to prevent it from sticking to the grill. It's best to add oil directly to the steak and not to the grill as oil will burn quickly on the grill causing excess smoke and flare-ups.

Once the sauce has reached a simmer, turn the heat down to low and continue cooking slowly. This allows the flavours to blend together and the sauce to become thicker and tastier. A really simple - but effective - trick is to always keep the lid on, so as to preserve the aroma.

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.

Place the chicken breasts into a 9x13-inch baking dish, and pour the sauce over the chicken. Turn the chicken pieces over in the sauce to coat both sides. Bake in the preheated oven until the chicken is no longer pink and the juices run clear, about 40 minutes.

Adding fruit juices like apple, pineapple, mango, or any citrus (orange, lemon, lime, or grapefruit) can lighten and add freshness to a sauce and will cut any greasiness with bright acidity. Brown sugar can also help when you find a sauce that is too tangy or vinegary.

Use BBQ sauce as a marinade for meats, poultry, or seafood before grilling. This will infuse the food with flavor and help keep it moist while cooking.

Temperature and time are the keys to grilling chicken. First, put a light coating of olive oil and seasoning directly on the chicken to help prevent sticking. Second, keep the grill temperature around 425-450F. If the temperature is too high the chicken will stick!

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.

To accomplish this, simply use a BBQ basting brush to apply the sauce toward the end of the cook (aim to have it on for about 10 minutes). Don't be afraid to add a few extra coats of sauce as the clock winds down if you like a really sticky outer layer.