Ina Garten Barbecued Chicken

Ina Garten barbecued chicken takes 1 hour 5 minutes plus marinating and just 2 chickens and her homemade barbecue sauce to make a juicy, smoky charcoal-grilled dinner. Try this easy weeknight dinner for a backyard cookout or dinner party, since it's a hands-off grill recipe that feeds 6.

Cook the chicken low and slow over an even bed of coals for at least 45 minutes, because that gentle heat cooks it through without burning the sauce. Cook it hot and fast and you get charred skin with raw meat near the bone.

Ina Garten starts the fire in a charcoal chimney, then spreads the coals out for low, even heat instead of piling them up. She counts on the small flare-ups from dripping marinade to give the chicken its charcoal flavor, and she says any barbecue sauce works here.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Barbecued Chicken

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Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

45

minutes

Calories

620

kcal

Chicken quarters soak in barbecue sauce, then grill skin side down over steady coals until the skin turns dark and sticky. Basting as it cooks builds a glossy glaze while the meat stays juicy.

Ingredients

• 2 chickens (2 1/2 to 3 pounds each), quartered, with backs removed
  

• 1 recipe Barbecue Sauce (recipe follows)
  

Directions

• Light the coals: Heat the coals in a charcoal grill. A charcoal chimney makes this quick and even.
• Marinate the chicken: Place the 2 quartered chickens, backs removed, in two-thirds of the barbecue sauce. Cover and refrigerate for a few hours or overnight so the flavor soaks in.
• Build the fire: Spread a single layer of hot coals over the bottom of the grill. Then add a few more coals 5 minutes before cooking, which keeps the fire going longer.
• Grill the chicken: Place the chicken quarters on the grill skin side down and cook for about 45 minutes. Turn them once or twice so both sides cook evenly, brushing with the marinade as needed.
• Check for doneness: Insert a knife between a leg and thigh to test each piece. The chicken is done when the juices run clear.
• Serve: Pile the chicken on a platter and serve it with extra barbecue sauce on the side. Use fresh sauce for this, not the leftover marinade.

Tools for this recipe

• OXO 12-inch locking tongs, OXO silicone pastry brush, ThermoPro instant-read thermometer. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I serve the leftover marinade as a sauce?

No, because raw chicken has been sitting in that marinade and it can carry salmonella. Ina Garten says to serve fresh barbecue sauce on the side instead.

Can I use a different barbecue sauce?

Yes, she says any barbecue sauce works for this recipe. Just keep a separate portion of it aside for serving.

How long should I marinate the chicken?

A few hours is enough, but overnight in the refrigerator gives the deepest flavor. Keep it covered and cold the whole time.

Can I cook this on a gas grill?

You can, though the recipe is written for charcoal, and the flare-ups from the drips are part of the smoky taste. On gas, use medium-low heat and watch for flare-ups, then cook until the juices run clear.

What's the biggest mistake with grilled chicken like this?

Cooking it over fierce heat is the most common one, because the outside burns before the inside is done. Keep the coals low and even, and check the thickest part near the leg and thigh.