This is how I cook chicken at home.
Skin-side down over hot coals to build color and flavor, then finished on the cooler side for juicy, balanced meat. Simple seasoning, controlled heat, and optional light glaze if you want to take it further.
Backyard cooking the way it’s meant to be – simple, repeatable, and built on fundamentals.
Grilled Chicken Done Right
Ingredients
- 5-6 Bone In Skin On Chicken Thighs
- Italian Dressing Just enough to coat
- 1/2 Lime Juiced
- SPG Rub or just salt and pepper to taste
- Seasoned Salt to taste
Finishing Sauce (optional)
- 1/4 cup Apple Jelly
- 1/2 cup BBQ Sauce I used Sweet Baby Ray's Regular Flavor
- 1/4 tsp Chipotle Powder
- 1 tsp Worcestershire Sauce
- 1 tbsp Bourbon optional
Instructions
- Coat chicken with Italian Dressing, add lime juice and cover with your hand on both sides.
- Season with SPG and seasoned salt on both sides.
- Grill skin side down for 5 minutes, flip and grill other side. You want char and color.
- Move to cooler side and let finish until reaching an internal temperature of 170.
BBQ Sauce
- Melt jelly then stir in bbq sauce. Add remaining ingredients, remove from heat.
- When chicken has reached temperature, lightly glaze meat and removed after 5 minutes.
