Chargrilled Bbq Chicken™ Recipe
Make Chargrilled Bbq Chicken™ Recipe in just 2h 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Sauce
Chicken
Finishing & Garnish
Method
Marinade & Sauce
- 1
Make the wet marinade
In a large bowl whisk together yogurt (or buttermilk), olive oil, apple cider vinegar, and honey until smooth.
- 2
Season the marinade
Add smoked paprika, ground cumin, garlic powder, onion powder, chipotle powder, kosher salt, and black pepper to the wet mixture and whisk to combine.
- 3
Prepare BBQ sauce base
In a small saucepan over medium heat, combine tomato paste and 1/2 cup of the water. Cook, stirring, for 2 minutes to remove raw tomato flavor. Add brown sugar and remaining 1/2 cup water, reduce heat to low and simmer 3–4 minutes until slightly thickened. Stir into the seasoned yogurt mixture until smooth — this creates a tangy, slightly smoky BBQ marinade/sauce.
Chicken
- 4
- 5
Marinate
Pour two-thirds of the prepared marinade/sauce over the chicken, reserving one-third for basting and finishing. Massage the marinade into the chicken so all pieces are evenly coated. Refrigerate at least 2 hours, preferably overnight (up to 24 hours) for best flavor.
- 6
Prepare grill
Remove chicken from refrigerator 30 minutes before grilling to come toward room temperature. Preheat a charcoal or gas grill to medium-high (about 400°F / 200°C). Set up a two-zone fire if possible: one side with direct heat and the other with indirect lower heat.
- 7
Sear on direct heat
Place chicken skin-side down over direct heat and sear 3–4 minutes until well charred. Flip and sear the other side 2–3 minutes. Watch flare-ups; move pieces to indirect side if flames get high.
- 8
Finish over indirect heat
Move chicken to the cooler side of the grill (indirect heat), skin-side up. Close the lid and cook 20–25 minutes, basting every 6–8 minutes with the reserved marinade/sauce, until an instant-read thermometer inserted into the thickest part reads 165–170°F (74–77°C) and juices run clear. Rotate pieces for even cooking if needed.
Finishing & Garnish
- 9
Compound butter glaze
When chicken is about 5 minutes from done, melt the unsalted butter in a small pan or microwave and stir in 1 tablespoon of the reserved sauce (if any left) to make a glossy glaze.
- 10
Rest and glaze
Remove chicken from the grill and brush the warm butter glaze over each piece. Let the chicken rest on a cutting board for 5 minutes to allow juices to redistribute.
- 11
Serve
Sprinkle chopped cilantro and flaky sea salt over the chicken before serving. Serve remaining sauce on the side for dipping.