BBQ Chicken on the Grill
1 hour from start to table - a perfect Sunday afternoon supper or even a busy weeknight treat! We are kicking up the traditional BBQ chicken and reminding us why it’s a standard on the table around the year, but especially in summer! Delight your family and give this easy recipe a try - it’s nearly foolproof but elevates your cuisine to new heights along the way.
Directions
Prepare the chicken quarters by removing and trimming any excess skin or meat, lay out chicken thighs if using those
Sprinkle SPG liberally over chicken on all sides. Alternatively, use your own favorite BBQ dry rub. Sprinkle the Smoked Paprika over the chicken.
Set chicken aside to marinate for 30 minutes (perfect timing to get grill ready). If longer than an hour, cover and put in fridge.
Prepare grill and bring to 325*
While grill is heating, prepare the BBQ Sauce by combining all Sauce ingredients and stirring well. Set aside.
Once at 325*, put the chicken skin side down on the grill and cook covered for 15 minutes
Turn the chicken over with skin side up and cook covered for additional 15 minutes, the chicken should be close to 165*
Turn the chicken over and apply a generous amount of the BBQ sauce to the chicken. Cook covered for 8 minutes
Turn the chicken back to skin side up, brush BBQ sauce over the chicken and cook covered a final 8 minutes, or until desired char is reached for your chicken. Reserve excess sauce for the dining table.
Carefully remove from grill and let rest for 5 minutes before serving.
Enjoy while hot!
Suggested pairing: this is an incredibly versatile dish - we are pairing with with the Estate Carignan for summertime bliss. But will also go great with a full bodied, dry white such as an unoaked Chardonnay or a light to medium bodied red such as the Kuhlman Sangiovese or a Zinfandel.
Suggested Wine Pairing:
This is an incredibly versatile entrée which goes with a wide range of sides as well as wine selections
Kuhlman Cellars Wine: Kuhlman Cellars Hensell Rosé for a lighter pairing. Alluvé, Sangiovese and Malbec-Merlot are great red wine choices.
Other wines: Try a dry Chardonnay or Sauvignon Blanc, a dry Provincial Style rosé or a medium / low tannin wine such as Pinot Noir or a California Zinfandel.
Ingredients
Chicken:
5 chicken quarters with skin on (or 4# bone-in chicken thighs with skin)
Salt, Pepper, Garlic dry rub
Smoked Paprika
Sauce:
1 cup. BBQ sauce, we recommend Austin’s Own or Stubb’s
2 YBSP Maple Syrup, we recommend Crown Maple Cinnamon Infused
1 TBSP Soy Sauce
