Best 10 How To Grill Chicken On Gas Grill Recipes

GRILLED CHICKEN KABOBS

Steps:

• Spray cold grate of gas grill with cooking spray. Preheat to medium-high heat. Meanwhile, combine teriyaki sauce and soy sauce in small bowl.
• Thread pieces of chicken and vegetables on each skewer. Grill 5 minutes; turn over and brush with sauce mixture. Grill 5 minutes more or until chicken is no longer pink in center and vegetables are tender. Turn again and brush second side with remaining sauce; grill until sauce is hot, being careful not to burn.
• Heat rice according to package directions. Serve kabobs with rice.

GRILLED SPATCHCOCKED CHICKEN

Steps:

• Place salt in a large bowl or Dutch oven and add a little water. Stir until salt is dissolved. Unwrap the chicken and place in the salt water brine. Add enough water to cover the bird and refrigerate up to 4 hours.
• Remove chicken from the water, drain, and pat dry with paper towels. Place the chicken breast-side down on a clean cutting board.
• Cut along both sides of the backbone of the chicken with kitchen shears. Remove bone and reserve for another use or discard. With the skin-side down, cut down into the breast bone and a bit of the cartilage above the bone about 1/4-inch deep using the tip of a sharp knife. Turn the chicken skin-side up.
• Place the heel of one hand on top of the other wrist, and using the heel of the hand, press down on the center of the breast, above the area of the cut, to flatten the center and achieve a more uniform thickness of the chicken.
• Combine smoked paprika, garlic powder, cumin, and pepper in a small bowl. Rub spice mix onto both sides of the chicken, gently lifting the skin wherever possible to place some of the rub directly onto the meat. Refrigerate seasoned chicken uncovered for at least 2 hours.
• Remove chicken from the refrigerator 10 to 15 minutes before grilling so it can come to room temperature.
• Preheat an outdoor grill for medium heat to about 375 degrees F (190 degrees C). Lightly oil the grate.
• Place chicken bone-side down onto the preheated grill and cook for 50 to 60 minutes. An instant-read thermometer inserted near the bone should read 150 degrees F (65 degrees C). Flip the chicken skin-side up and brush with barbecue sauce. Continue grilling until chicken is no longer pink at the bone and the juices run clear, about 20 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove to a platter, tent with foil, and allow chicken to rest, about 10 minutes. Cut chicken into 6 servings and serve with additional barbecue sauce, if desired.

GRILLED SPATCHCOCKED CHICKEN

Steps:

• Prep:Puree onion, garlic, herbs, oil, and zest in a food processor. Rub some puree under skin of chicken breast. Rub remaining puree over rest of bird. Refrigerate at least 6 hours and up to 8 hours. Let stand at room temperature 30 minutes. Wipe off most of rub; season with salt and pepper.
• Grill:Heat grill to medium-high, or set up for indirect heat. Grill chicken, breast side down, covered with vent open, until nicely charred, 10 to 15 minutes. Flip; cook 30 minutes more. Flip again; grill until internal temperature reaches 165 degrees in thickest part of breast, 5 minutes more. Let rest 10 minutes.

GRILLED ROAST CHICKEN

Steps:

• Prepare your grill by heating it for about 15 minutes on high.
• In the mean time, wash and pat dry your bird. Make sure its totally thawed. It won't cook evenly if there are some frozen parts in it.
• Coat the bird with the oil and season with salt and pepper.
• Get yourself a large roasting pan that is bbq. safe and set a raised rack inside it. Put the chicken on this.
• Put the pan with the bird in it on the grill and close the lid.
• If you are doing the indirect heat method, turn off one burner and set the pan on the opposite side of the grill from the lit burner. That is what I read on the Internet as to how to do this.
• However, being the adventuresome sort that I am, I decided to leave both the burners on but maintained a temperature of 350'F through out the whole cooking process.
• I grill roasted my bird for about 1 1/2 hours. But of course this depends on your grill. This is what my instruction booklet said to do.
• Use an oven thermometer to gauge the temperature. I stuck the pointy end of the gauge into the thickest part of the chicken thigh and when it registered just under 165'F that is when I added the bbq. sauce on top of the bird.
• I used about 1/4-1/2 cup. I like lots. I closed the lid of the bbq. and let it roast for another 5-7 minutes.
• Once it was 165'F I took the pan with the finished chicken in it and set in on my counter and put another pan on top of it to finish the cooking process. Leave for 15 minutes. You can use tin foil to cover it also.
• This last step of letting the bird sit with a lid for 15 minutes will help redistribute the juices in the meat. Be patient, its worth it.
• When the 15 minutes is up, dig in!
• Bon Appetit.

FRIED CHICKEN RECIPE DONE ON THE GRILL

Steps:

• Prep. Cut the chicken into parts, separating drumsticks, thighs, wings, and breasts. Cut the breasts in half crosswise. This will make them similar in size to the thighs. Cut off excess fat, but leave the skins on.
• Salt. Lay the pieces out on a plate, sprinkle both sides with the salt, and let them sit in the fridge for at least 30 minutes. This method is known as dry brining (read more about the process here). Alternatively, you can wet brine or pickle brine (see above).
• Dredge. To dredge the chicken, begin by sprinkling the surface of the brined chicken lightly with the herb blend, black pepper, and if you wish, hot pepper powder such as chipotle or hot smoked paprika. I strongly recommend you sprinkle it with Accent too. Accent contains MSG and it amps the flavor to 11.Wash and thoroughly dry your hands. Pour the flour and corn starch in a bowl and mix them together. Crack the eggs into another bowl and whisk them. With one hand, place the chicken pieces in the flour/starch one at a time and completely coat the meat. Keep the other hand behind your back. Shake off the excess flour (important). Then dunk the chicken in the egg, and back into the flour mix. Then place the chicken on a rack, sheet pan, or platter.
• Hydrate. When you are done coating the chicken, discard the leftover flour/starch and the egg and let the coated chicken sit in the fridge for 20 to 30 minutes while you get the oil up to temp (next step). This rest hydrates the flour mix and helps gluten form and that helps the crust stay on. You can see in this picture some of the flour has not hydrated yet and remains white, while some has been soaked through by the egg.
• Fire up. Place your frying pot, preferably a Dutch oven, over a burner on the grill grate. Add the oil to the pot about 1-inch deep. When frying chicken, I prefer shallow frying, where the oil does not quite submerge the chicken. I believe this technique works slightly better than deep frying, where the meat is completely surrounded by oil. In shallow frying, the meat is in contact with the bottom of the pan where hot metal conducts more heat than hot oil, and the steam that's produced by the cooking meat can escape into the air rather than being submerged in oil. Fire up your grill in a 2-zone setup. Put the pot on the hot side and bring the oil temp up to about 350°F. If it goes higher, dial down the gas or move the pot off of the flames onto the indirect side. Don't let it go above 400°F or it could start smoking.
• Cook side 1. With a spider, slotted spoon, or tongs, slide the meat, skin side down, into the hot oil carefully so it doesn't splash or spatter. Do not crowd the pot and try to cook pieces of similar thickness together. Close the lid of the grill, but don't put a lid on the pot. The cold chicken will knock the oil temp down a lot, and you should adjust the grill temp to keep the oil in the 325°F plus range.
• Flip. After 10 minutes, you can look at the bottoms of each piece. When they are golden brown, flip them over. After you flip, they should take another 10 minutes or more. Remove them when they are GBD all over, put them on the indirect side of the grill to drain (no paper towels needed), and immediately check the internal temp of each and every piece. All pieces need to have an internal temp of at least 160°F to be safe. Thighs and drums (dark meat) are safe at that temp but they are best at 170°F. If the pieces are not all done, close the lid and let them drip dry and bake on the indirect side of the grill until the temp is just right. When the oil gets back up to 350°F, keep frying the rest of the chicken in batches. Here is the pot with chicken frying and chicken pieces next to the pot finishing cooking and drip drying.
• Serve. Plate the fried chicken and serve immediately. I like a final sprinkle of large grain salt. But taste first because the meat has already been salted. If you want to amp it up to 11, serve the chicken with a dipping sauce such as our recipes for Mumbo Sauce or Alabama white BBQ sauce. I also absolutely love it drizzled with hot honey butter, a mix of honey, melted butter, and hot sauce. If you serve biscuits with the chicken, and you absolutely should, hot honey butter is great on them too.

GRILL-ROASTED BEER CAN CHICKEN FOR A GAS GRILL

Steps:

• LARGE DISPOSIBLE ALUMINUM BAKING PAN (13X9-INCHES): Make a 1-inch fold on one long side of a 12x18-inch piece of heavy duty foil. Repeat three more times and turn the fold up to create a sturdy side that measures about 1-inch high. Repeat the processs on the other long side.
• With a short side facing you, fold in both corners as if wrapping a gift.
• Turn up the inside inch or so of each triangular fold, to match the rim on the long sides of the foil tray.
• Lift the pointed end of the triangle over the rim of foil and fold down to seal. Repeat the process on the other short side.
• FOR THE SPICE RUB: Combine all the ingredients in a small bowl., Measure 3 tablespoons for use in this recipe. Extra rub can be stored (or frozen) in an airtight container for several weeks.
• FOR CHICKEN: Soak, wood chips in cold water to cover, for one hour and drain. Place the wood chips in the foil tray. Place the tray on top of the primary burner of a gas grill and replace the cooking grates. Light all the burners and turn to high, cover, and heat the chips until smoking heavily, about 15 minutes.
• Massage the spice rub all over the chicken, inside and out. Lift up the skin over the breast and rub the spice directly onto the meat. Open the beer can, and pour out about 1/4 cup. With a church key can opener, punch two more large hole in the top of the can (for a total of 3 holes). Crumble the bay leaves into the beer. Slide the chicken over the can so that the drumsticks reach down to the bottom of the can and the chicken stands upright; set aside at room temperature.
• Carefully open the grill (there may be some smoke) and scrape the cooking grate clean with a grill brush. Turn the primary burner down to medium and turn off the other burners.
• Place the chicken over the cool part of the grill with a wing side facing the primary burner. Cover and grill-roast for 35 minutes, adjusting the lit burner as needed to maintain a temperature of 325F-350°F inside the grill.
• Rotate the chicken so that the drumsticks and wing that were facing away from the lit burner are now toward it. Cover and continue to grill-roast until an intant read thermometer inserted into the thickest part of the thigh registers 170-175F, 25-40 minutes longer.
• With a large wad of paper towels in each hand, transfer the chicken to a platter or tray, making sure to keep the can upright; let rest for 15 minutes. Using wads of paper towels, carefuly lift the chicken and onto a platter or cutting board. Discard the remaining beer and can. Carve the chicken and serve.
• GRILL-ROASTING TWO CHICKENS: There may be some occasions where you may want to cook more than one chicken - when you have more guests to serve or if you'd like to have leftovers on hand. here's how:.
• Increase the amount of wood chips to 4 cups, Use 6 tablespoons spice rub and use two 3 1/2 lb. chickens. Set the chckens (with cans) over the cool part of the grill, with a wing side facing the primary burner, allowing as much room around each chicken as possible. Grill-Roast as directed.

CRISPY GRILLED CHICKEN WINGS

Steps:

• This method uses 2 zone cooking. The wings will be cooked in indirect heat at first and then will move to the direct heat side of the grill to finish off and get crispy.
• Prepare Your Chicken Wings: Dry off your wings fully with a paper towel and remove the wing flap if necessary.
• Prepare Your Dry Rub and Toss With Chicken Wings: In a large bowl, whisk your dry rub together along with the baking powder until it is evenly combined. Toss your wings into the bowl and coat them evenly with dry rub. This will vary by dry rub, but for every 1.5 pounds of wings, use 2 tbsp dry rub and 2 tsp baking powder.
• Marinate: Let the wings marinate in the dry rub mixture UNCOVERED in the fridge for at least 2 hours or up to 24 hours.
• Preheat Your Grill: When you're ready to grill your wings, turn on one side of the grill and preheat it until the temperature stays at 400 degrees. While you're waiting for the grill to preheat, remove the wings from the fridge and allow them to rest at room temperature for 10 minutes.
• Grill Over Indirect Heat: Place your wings on the indirect heat side for 10 minutes making sure the grill temperature stays at 400. After the first 10 minutes, flip and cook for another 10 minutes.
• Grill Over Direct Heat: Place wings over direct heat for 10 minutes flipping halfway through. This will ensure that the chicken wings get nice and crispy and finish cooking through. Remove from heat and eat as is or toss in buffalo sauce or BBQ sauce before serving.

HOW TO GRILL CHICKEN DRUMSTICKS OVER DIRECT HEAT

Steps:

• Heat the grill to 350F.
• Toss the chicken drumsticks in Steve's Basic BBQ Rub. Place on the grill and cook for 10 minutes. Keep the lid closed as much as possible, but watch for any flare ups. If there is a flare up, turn down the heat and more the chicken away from the flame.
• Use tongs to turn the drumsticks over and cook another 10 minutes.
• Brush with BBQ sauce and flip the drumsticks again. Cook for 5 more minutes, or until the internal temperature of the drumsticks is at least 165F (I prefer chicken drumsticks to have an internal temperature around 180F)
• Remove from the grill and brush one more time with BBQ sauce. Serve.

GRILLED SPATCHCOCK CHICKEN

Steps:

• Remove the backbone with kitchen shears. Cut along the backbone on both sides from the neck to the tail section
• Put the chicken breast side down and cut through the breast bone plate at the center and top of the chicken breast.Flip the chicken so the breast side is up and push down on the chicken breast untill the the rib cage flattens.
• Take some paper towels or a kitchen towel and dry the chicken so that the olive oil and seasoning will stick.
• Add the olive oil all over the chicken to coat everything possible. You want to do all sides.
• Preheat the grill to 450°. You want to setup two-zone heating if possible.Add the chicken breast side down when the grill is upto temp. Watch the chicken, when the skin is crispy and brown and not sticking, flip it over and let it cook on the backside.If you were able to setup two-zone heat then move the chicken to the side without direct heat. Rotate from time to time to make sure the chicken cooks evenly.Remove when the temp hits 160°.
• Allow the chicken to rest and come up to temp and to allow the juices to distribute throughout the meat.After the temp hits the 165° and has rested for 10 minutes or so go ahead and cut-up and serve.

GRILLED BBQ CHICKEN (BARBECUE CHICKEN RECIPE)

Steps:

• If you'd like to make BBQ chicken without the skin, tear the skin off of each chicken thigh. If you'd like to make skin-on BBQ chicken, simply trim off any excess skin or fat.
• Add all listed ingredients to a small bowl or jar. Stir to combine. Set aside, or store on your spice rack in an airtight container for up to 2 months.
• Add the beer (or buttermilk) to a large bowl or ziptop bag. Add in the kosher salt and stir to combine. Add the chicken, submerging all the parts in the beer mixture. Set aside to brine for at least 20 minutes or up to 2 days. If brining longer than 1 hour, be sure to store the chicken in the brine in an airtight container or ziptop bag in the refrigerator. If I have the time, I usually try to brine for at least 12 hours.
• Prepare your grill for indirect cooking, creating a zone of direct high heat & a second zone of indirect heat. If using a gas grill, begin preheating at least 15 minutes before grilling. If using charcoal, light the charcoal at least 30 minutes prior to grilling. (To learn more about zone grilling, be sure to check out this post.)
• Once the grill is hot, remove the chicken from the brine, patting off any excess moisture with a paper towel. Season generously with salt & the BBQ chicken dry rub. If using skin-on chicken, work your fingers under the skin to season both sides of the skin.
• Place the seasoned chicken on the indirect side of the grill (skin side up, if using skin-on chicken), as close to the fire as possible without being over the direct heat. Cook the chicken, rotating the pieces 180 degrees every 15 minutes, until an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 150 degrees F. Depending on the size of your chicken & the temperature of your grill, this could take as little as 15 minutes or up to 40 minutes.
• Move the chicken over direct heat. If using skin-on pieces, flip the chicken so the skin-side is down. Use a pastry brush to baste the BBQ chicken with BBQ sauce & cook for 2 minutes. Flip the chicken & cook for 2 minutes more. If using skinless chicken, baste the second side with BBQ sauce; if using skin-on chicken, I suggest not applying BBQ sauce to the skin to keep it nice & crispy. Repeat 2-3 times, until your chicken is as charred & saucy as desired and an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 160 degrees F. Remove from the grill and set aside to rest for 5-10 minutes. Carryover heat will cause the internal temperature to continue to rise as it rests. The chicken will be ready to serve once an instant-read thermometer inserted in the thickest part of the chicken (without hitting the bone) registers a temperature of 165 degrees F.
• with extra BBQ sauce and your favorite summer side dishes. Enjoy!