Before we got our own grill, my only experience with grilling consisted of "cooking" pre-shaped costco burgers and brats. The first time we fired it up, I was more than a little intimidated and was elated at how easy it the entire process was. It heats up incredibly quickly and holds its temperature very well. Since then I've made this chicken at least twice a week. If you've had a bad grilling experience, try this recipe.
The most common mistake people make with grilled barbeque chicken is coating the meat with bbq sauce too early. The goal is for the sugars in the sauce to caramelize, not burn, which it can do very quickly. The key is to apply the sauce after the chicken is mostly cooked to give it the perfectly crispy and charred finish.
Easy BBQ Chicken
6-8 chicken legs
1/2c Sprouts Apple Smoked Barbecue Sauce
- Pat chicken dry and heat grill to 350-400 degrees. Keeping the temperature within this range ensures your chicken cooks quickly but doesn’t get hot enough to melt the fat, causing flare ups, so be sure to keep an eye on your grill’s temperature dial.
- Mix bbq sauce and water in a small bowl.
- Place chicken on grill, close lid and cook for 5 minutes.
- Turn chicken over and cook other side for an additional 5 minutes, making sure to regulate the temperature.
- Coat a layer of barbeque sauce on the top side of the chicken and then flip over so the side with the bbq sauce is now facing down onto the grill. Cook for 2-3 minutes.
- Coat another layer of barbeque sauce on the top side of the chicken, then flip over cooking for an additional 2-3 minutes.
- At this point, your chicken should be fully cooked with crispy skin and caramelized barbeque sauce. Make sure to double check the internal temperature of your chicken is 165 degrees to ensure doneness.