Description
A delicious homemade chicken barbecue recipe featuring tender grilled chicken quarters basted with a flavorful homemade barbecue sauce made from fresh vegetables and spices.
Ingredients
Scale
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 (MSG) – see note
Chicken Quarters
- 4 chicken quarters
- ¼ cup avocado oil
Instructions
- Prepare the barbecue sauce: Combine the celery, green pepper, onion, chili sauce, lemon juice, water, white vinegar, brown sugar, Worcestershire sauce, salt, and Accent in a saucepan.
- Simmer the sauce: Cook the mixture over medium-low heat for about 40 minutes until the vegetables are very soft, stirring occasionally to prevent sticking and to blend flavors.
- Reserve the sauce: Once cooked, divide the sauce into two portions: use two cups of it to cook with and reserve two cups for serving later.
- Preheat the grill: Light your grill and set it up for two-zone cooking if possible, lighting one side for direct heat and leaving the other side for indirect heat.
- Oil the chicken: Lightly coat both sides of each chicken quarter with avocado oil to prevent sticking and help achieve a crispy skin.
- Start grilling on direct heat: Place the chicken quarters skin side down over direct heat and cook for 10 minutes, flipping every 2 minutes to avoid burning and ensure even cooking.
- Move to indirect heat: Transfer the chicken to the indirect heat side, skin side up, close the lid, and allow the grill temperature to come to 375°F for further cooking.
- First barbecue glaze: When the chicken reaches an internal temperature of 160°F, brush both sides of each quarter with the barbecue sauce, including the vegetables, then place skin side down and close the lid.
- Continue cooking: Once the internal temperature reaches 170°F, flip all chicken pieces, generously coat the skin side with more barbecue sauce, close the lid, and cook until an internal temperature of 180°F is reached. Apply barbecue sauce again at this stage.
- Final cooking and serving: When the internal temperature reaches 185°F, remove the chicken from the grill, baste with reserved barbecue sauce, and serve the remainder in bowls for dipping.
Notes
- Accent is a brand of monosodium glutamate (MSG) used to enhance flavor; it can be omitted if desired.
- Using avocado oil is recommended due to its high smoke point and health benefits, but other high smoke point oils can be substituted.
- Two-zone grilling allows you to sear the chicken on direct heat and then cook it through gently on indirect heat.
- Using a meat thermometer ensures the chicken is cooked to safe temperatures while keeping it juicy.
- Allow resting time after grilling before serving to let the juices redistribute.
