5 BBQ Chicken Mistakes (and How to Avoid Them)
Your BBQ is on, the rub is ready, and you're set. Yet, the result often ends up with dry meat, a burnt exterior, or a bland crust. Sound familiar?
After years in top kitchens and hundreds of chickens later, Terry knows exactly where things go wrong. These are the most common mistakes made with BBQ chicken and how to avoid them.
Chicken straight from the fridge onto the grill
This is the most common mistake and has the biggest impact on the final result. Cold chicken on a hot grill cooks unevenly: the outside is done while the inside is still cold.
Chicken directly from the fridge onto the grill. Outside burns while inside is still raw.
Remove chicken from the fridge at least 30 minutes before grilling. Room temperature ensures even cooking.
This is also the perfect time to apply your rub. Apply the rub while the chicken warms up, allowing it to adhere well before the meat goes on the grill.
Only direct grilling on high heat
Many people place chicken directly over the flame at high temperatures. The result: black on the outside, raw on the inside. The professional approach is always to start indirectly and only finish directly briefly at the end.
Chicken over direct flame on high heat the entire time. Outside burnt, inside raw.
Start indirectly at 180°C. Last 5 minutes briefly direct for the bark. Always use a thermometer.
Always create two zones on your BBQ: one half with coals for direct heat, the other half without for indirect. This way you always have control.
Not resting after grilling
If you cut chicken immediately, all the juices will run out.
Cutting immediately after grilling. All juices run out onto the cutting board.
Place chicken under aluminum foil for 5 minutes after grilling. Juices redistribute and the meat becomes noticeably juicier.
Resting time is approximately one-third of the cooking time. Chicken wings 5 minutes, chicken thighs 8 minutes, whole chicken 15 minutes.
Insufficient resting time for the rub
Spices need time to draw moisture from the meat and penetrate. This time is almost always underestimated.
Applying rub and grilling immediately. Spices only sit on the outside and fall off.
Minimum 30 minutes resting time, preferably overnight in the fridge. The longer, the deeper the flavor.
Carolina Gold and Jamaican Jerk: minimum 4 hours. Memphis BBQ and Korean: minimum 2 hours. Shawarma: minimum 8 hours, preferably overnight. Tex Mex: minimum 2 to 4 hours.
Cooking by feel instead of temperature
Chicken is done at 74°C internal temperature. Without a thermometer, you're always guessing.
Cooking by feel, color, or time. Results in raw, dry, or unsafe meat.
Always use a meat thermometer. Cook until 74°C internal temperature, measured in the thickest part.
Insert the thermometer into the thickest part of the meat, never against the bone. For a whole chicken, measure at the thigh, not the breast. See the chicken internal temperature guide for exact values per chicken part.
5 more quick tips for perfect BBQ chicken
- → Chicken internal temperature Exact values for chicken breast, chicken thigh, drumstick & wings
- → Marinating chicken: how long and with what? Resting times per rub and the best binding layer
- → Chicken rub — which rub to choose per chicken part? Complete guide per flavor profile
- → Measuring internal temperature Which thermometer, where to probe, and mistakes
- → Dry vs. wet rub What's the difference and why do we choose dry?
- → BBQ Temperatures & Cooking Times Internal temperatures and cooking times for every type of meat
- → BBQ guide for beginners The complete overview for those just starting out
Now that the technique is right, what about the rub?
Freshly blended to order, ready for the perfect bark.
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