I am always looking for good barbecue chicken recipes. I like to experiment and make my own marinades. A good marinade has 5 basic ingredients:
Take one ingredient from each of the above categories and mix to make your own custom marinade. Most marinades work best with two parts oil to one part acid, but be careful not to add too much oil or you may get some nasty flare-ups on the grill.
This is one of my favorites chicken marinades. It is easy, but packs a lot of flavor.
Barbecue Chicken Marinade
- 1 C. Soy Sauce
- 1/4 C. Worcestershire Sauce
- 1/4 C Apple Cider Vinegar
- 1/2 C Olive Oil
- 1 tsp Brown Sugar
- 1 Tsp Kosher Salt
- 1 Clove Garlic – Minced
- 1 Tsp Fresh Oregano – Chopped
Mix all of the ingredients in a plastic zip top bag until well blended. Add the chicken and refrigerate over night. I prefer to use bone in skin on chicken pieces because they tend to hold the moisture in better when grilling. You can use this marinade for as little as two hours, but for full flavor at least twelve hours is recommended.
Remove the chicken from the marinade and let sit at room temperature for 10-15 minutes. Prepare your charcoal grill to cook over indirect heat and close the vents, both top and bottom, half way. Put the chicken over indirect heat and cook until the internal temperature reaches 165 degrees Fahrenheit.
Many people end up with dry chicken with skin that pulls off when you try to bite through it. This is caused by cooking over too high of heat. Cooking over direct high heat doesn’t give the skin time to render the fat out and become crispy. It also makes the meat dry out much more quickly.