In our humble opinion nothing says summer like BBQ chicken! Pair it with a nice homemade coleslaw and maybe a few ear’s of corn and you have yourself a good time! This recipe is also versatile in that you can “pull” the chicken off the bone and make it into pulled chicken and coleslaw sandwiches too. Our Bill’s Best BBQ sauce is the best jarred sauce we’ve found. Enjoy!
1.5-2lbs of chicken (we suggest bone in skin on thighs and drumsticks, but breast or wings work too.
2 cups bbq sauce
For the coleslaw
1 cabbage (savoy or standard) sliced very thin
1 cup of grated carrots
1 tablespoon of sugar
2 tablespoons of vinegar
2 tablespoons of mayonnaise of vegan mayo substitute
salt and pepper to taste
Marinate the chicken
We recommend covering your chicken with Bill’s BBQ sauce 2-24 hours prior to cooking. Place chicken in a sealed container or ziplock bag and put in the refrigerator. You can skip this step if you are in a rush, but it will make it tastier.
Grill the chicken
Heat grill to high heat. Remove chicken from its marinade (leave marinade on the chicken). You want to make sure the grill is very hot before you put the chicken on, otherwise it will stick. Apply chicken to the grill.
Pro tip: The trick to good grilled chicken is keeping the lid on the grill for at least 85% of the cooking time. With the lid on, the grill works as an oven, which allows the chicken to cook evenly. Many grillers make the mistake of not using a lid, which is how you end up with a raw interior and a burnt exterior. This rule holds true with both gas and charcoal grills.
Cook chicken on both sides until fully cooked. This should take 15-20 minutes if using a bone-in half bird. If grilling a whole, spatchcocked bird, it will take around 30. Boneless breast or thighs should take about 10-15 minutes.
While cooking, baste chicken with more bbq sauce (from bottle, not marinade). You want to be continually flipping and basting the chicken so the sauce caramelizes nicely.
Once the chicken is fully cooked, remove from the grill. Top with a bit more bbq sauce (fresh from bottle, NOT the sauce you marinated in) and serve with collards. We also suggest cooking up a few ears of corn to serve with this.
Make the coleslaw:
This can be done ahead of time and kept in the fridge if you would like.
Finely chop your cabbage and grate you carrot. Set aside
In a large bowl whisk your sugar, vinegar, salt and pepper until dissolved. Then add your mayo and mix. Finally mix in your cabbage and carrots until well coated.
Taste it. It should be a nice balance of sweet, salt and tang. If it needs a little more of any of the above ingredients to get it just right. Add and stir in.