White Barbecue Chicken Grilled (Print Version)
# Ingredients:
→ Marinade and Sauce
01 -
4 cups White Barbecue Sauce, divided
→ Chicken
02 -
4 large skin-on, bone-in chicken breasts (approximately 450 g each)
03 -
1/4 cup olive oil
04 -
1/2 teaspoon kosher salt
05 -
1/4 teaspoon freshly ground black pepper
# Instructions:
01 -
Prepare a double batch of White Barbecue Sauce if needed. Reserve two cups for marinating, one cup for basting during grilling, and one cup for serving.
02 -
Place chicken breasts in a food-safe plastic bag with two cups of White Barbecue Sauce. Seal and refrigerate for at least four hours or overnight to marinate thoroughly.
03 -
Preheat grill to high heat.
04 -
Remove chicken from marinade, discard used marinade, rinse chicken with cold water, and pat dry with paper towels. Brush three tablespoons olive oil over the skin, then season both sides with kosher salt and freshly ground black pepper.
05 -
Place chicken skin-side down on hot grill and sear for 2–3 minutes to achieve grill marks. Brush underside with remaining olive oil, flip, and grill for an additional 2 minutes.
06 -
Transfer chicken to a cooler section of the grill or upper rack, skin-side up. Lower heat to medium, maintaining grill temperature around 220°C. Close the lid.
07 -
Brush tops of breasts with a small amount of reserved White Barbecue Sauce. Cover and cook for 5 minutes. Repeat brushing and cooking in two further 5-minute intervals, layering the sauce for caramelization.
08 -
After final basting, cover and continue grilling for 10–20 minutes, or until internal temperature reaches 71–72°C at the thickest part. Remove from heat; internal temperature will rise to 74°C during resting.
09 -
Transfer chicken to a serving platter, brush tops with a little remaining sauce, and let rest for 5 minutes before serving. Serve with the additional cup of sauce on the side.
# Notes:
01 -
Allowing the chicken to rest before serving ensures juices remain evenly distributed, resulting in moist, flavourful meat.