Chicken Barbecue
servings
A Chicken Barbecue is perfect for warm summer nights when you don't want a warm kitchen! Grill juicy chicken smothered in a homemade barbecue sauce, serve it with salad or veggies, for an easy meal!
Ingredients
Homemade Barbecue Sauce
- 1 cup sliced celery
- 1 cup roughly chopped green pepper
- 1 cup roughly chopped onion
- 2 cups chili sauce
- ¾ cup fresh lemon juice
- ¾ cup water
- 6 tablespoons white vinegar
- 6 tablespoons packed light brown sugar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons salt
- 1 teaspoon Accent *See Note
Chicken Quarters
- 4 Chicken Quarters
- ¼ cup avocado oil I recommend this for grilling as it has a high smoke point and is one of the better oils for your health.
Instructions
Homemade Barbecue Sauce
- Combine the celery, green pepper, onion, chili sauce, lemon juice, water, vinegar, brown sugar, Worcestershire sauce, salt and Accent in a saucepan.
- Cook over medium-low heat until vegetables are very soft, about 40 minutes, stirring occasionally.
- You'll use two cups of the sauce to cook with, and reserve two cups for later use.
Grilling the Chicken Quarters
- Light your grill and set it up for two zone cooking, if possible. Otherwise, light one side of your grill, using the other for the indirect cooking. Depending on the size of your grill, you may need to cook the chicken in batches.
- Lightly coat both sides of each chicken quarter with avocado oil. Place them on the grill over direct heat with the skin side down. Cook for 10 minutes, flipping them every two minutes.
- Move the chicken to the indirect heat with the skin side up. Close the lid, and allow the grill temperature to come to 375°F.
- Then when the internal temperature of the chicken has reached 160°F, brush both sides of each quarter with the barbecue sauce (veggies, too!). Place skin side down and close the lid.
- When the internal temperature has reached 170°F, turn all of the chicken pieces over and generously coat the skin side with more barbecue sauce. Close the lid, and cook until an internal temperature of 180°F. has been reached before coating with barbecue sauce again.
- At the internal temperature of 185°F, remove the chicken from the grill. Baste with some of the barbecue sauce originally set aside and serve the remainder in bowls for dipping.
Notes
- Accent is MSG (monosodium glutamate. It is a flavor enhancer, and is used in many cuisines. You'll find it in the spice aisle of your grocery store or here on Amazon. The U.S. Food and Drug Administration has classified MSG as a food ingredient that is generally safe, however I know that many may be opposed to consuming it. I have never used anything but Accent to make this recipe, and there is no exact substitute. When doing a search, Google tells me that soy sauce may be the best alternative. To replace the 1 teaspoon of Accent called for in the recipe, I would use just a ½ teaspoon low sodium soy sauce.
The bottle I just purchased to make this recipe expires in 5 years, so it does have a long shelf life if you're concerned about purchasing an ingredient that will expire before you use it all.
See the heading in the post, MSG Seasoning (Monosodium Glutamate), for more about MSG as well as a link to an informative video. - The recipe for the barbecue sauce makes about 4 cups.
- The sauce can be made smooth if you allow it to cool and put it into a blender or use an immersion blender. My family prefers it with the chunks of vegetables.
- Depending on the size of your grill, you made need to cook the 4 quarters in two separate batches as we have to.
- Know that the 50 minute grilling time is an estimate. It is more important that the internal temperatures are achieved for each step. Depending on your grill, it could be more or less.
- The sodium in this recipe is high because of the combination of salt and monosodium glutamate, but know that msg has ⅓ of the amount of sodium that salt does.
- See the post for more tips!
Nutrition
Serving: 1serving | Calories: 679kcal | Carbohydrates: 56g | Protein: 28g | Fat: 38g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 3365mg | Potassium: 1130mg | Fiber: 5g | Sugar: 41g | Vitamin A: 1302IU | Vitamin C: 74mg | Calcium: 92mg | Iron: 3mg