Barbecued Butter Chicken

Recipe View 10 mins Prepare the Marinade: In a saucepan, combine water, vinegar, Worcestershire sauce, salt, pepper, paprika, garlic powder, poultry seasoning, onion powder, cayenne pepper, and butter. Heat over medium heat until the butter is halfway melted. Remove from heat and whisk until the butter is fully incorporated. Allow the marinade to cool to room temperature (approximately 10 minutes).

Recipe View 4 hrs Marinate the Chicken: Place the halved or quartered chicken in a resealable plastic bag. Thoroughly whisk the cooled marinade and pour it over the chicken. Squeeze out any excess air and seal the bag tightly. Marinate in the refrigerator for at least 4 hours, or preferably overnight, turning the bag occasionally to ensure even coating.

Recipe View 5 mins Preheat Oven: Preheat your oven to 325 degrees F (165 degrees C).

Recipe View 2 mins Bake Chicken: Place the marinated chicken pieces, skin side up, in a baking dish. Pour all of the marinade over the chicken.

Recipe View 35 mins Bake: Bake in the preheated oven for 35 minutes. The chicken will be partially cooked at this stage and ready for the grill.

Recipe View 5 mins Prepare Grill: Prepare an outdoor grill with charcoal, ensuring the coals are hot and covered with white ash, without any active flames. Alternatively, preheat a gas grill to medium heat.

Recipe View 5 mins Create Basting Sauce: Pour the remaining marinade into a saucepan and bring to a boil over medium heat. Reduce heat and simmer for 5 minutes. Set aside for basting.

Recipe View 24 mins Grill the Chicken: Place the chicken on the grill, skin side down. Cook over the hot coals with the lid closed, adjusting the vents to maintain a consistent temperature. Grill until the skin develops some color (approximately 4 minutes). Turn the chicken and continue to cook, turning occasionally and basting with the sauce each time, for an additional 10 to 20 minutes. Ensure the majority of the cooking time is spent with the chicken skin side up.

Recipe View 2 mins Check for Doneness: For perfectly cooked chicken breasts, remove them from the grill when the internal temperature, measured with an instant-read thermometer, reaches at least 150 degrees F (66 degrees C). For perfectly cooked leg sections, remove them at 175 degrees F (80 degrees C).

Recipe View 7 mins Rest and Serve: Tent the grilled chicken with foil and let it rest for 5 to 10 minutes. The internal temperature will continue to rise during this time. Serve hot and enjoy!