Barbecued Chicken on the Grill

Ingredients

• 4 pounds of your favorite chicken parts, skin-on
• Salt
• Extra virgin olive oil or vegetable oil
• 1 cup barbecue sauce, store-bought or homemade

Directions

1. Rub the chicken pieces all over with oil, then season every surface with salt.
2. Set up 1 side of your grill for strong, direct heat. If you’re cooking with charcoal or wood, leave a cooler area with very few coals, or none at all.
3. Put the chicken on the hottest part of the grill, skin side facing down, and let the skin sear. Cook for 5-10 minutes, adjusting for the heat of your grill, and watch closely so the pieces do not scorch.
4. When the skin has browned well, flip the pieces and transfer them to the cooler area. For a gas grill, keep the heat lit on just 1 side and place the chicken away from the flame. Lower the grill to low or medium-low, between 250 degrees F and 275 degrees F and no higher than 300 degrees F. Close the lid and leave the chicken alone for 20-30 minutes.
5. Flip the pieces, brush them with barbecue sauce, close the grill again, and cook for 15-20 minutes more. Do the same sequence again: turn the chicken, add more sauce, cover the grill, and cook for 10-30 minutes.
6. The timing depends on your grill setup, the size of the chicken pieces, and how chilled they were when they went on. Small pieces on a charcoal grill can finish much sooner, so aim for a grill temperature gentle enough that the chicken cooks gently and gradually.
7. To check doneness, use a meat thermometer: breast pieces should reach 160 degrees F, and thighs should reach 170 degrees F. You can also pierce the center of the thickest piece with the tip of a knife; clear juices mean it is ready. If it needs more time, turn the pieces and continue cooking over low heat. If you’d like a final char, move the chicken to the hot side of the grill with the skin facing down, and let it sear until lightly blackened for 1 minute or 2. Serve with more barbecue sauce.