re: BBQ Q&A - Chicken

I grill a lot of chicken and it doesn't really matter if I do it in pieces, halves or whole. Bottom line is "low and slow" to keep from burning the outside and having the inside still raw.

I'll BBQ individual pieces on a low temperature, let them get about 2/3 done before I put on any BBQ sauce, and my sauce is cut half and half with water. I find putting BBQ sauce on the chicken from the bottle or homemade, it tends to burn easier. I prefer light coatings of the sauce as it finishes cooking.

If cooking chicken in halves or whole, I'll use indirect heat and place the chicken over a burner not turned on and have the side burners working. Same if using coals, push the coals to the sides and put the chicken in the center.

As for seasoning the chicken, I just use a simple mix of salt, pepper, garlic powder, soy sauce and a bit of Worcestershire and cover the chicken with it and let it marinate for a bit before cooking.