In Memory Of Karen Nicole Smith, 1972 - 2016

Some BBQ tips and techniques for chicken.

With major holidays in Canada (July 1) and the US (July 4) coming up soon, I thought I’d share a few tips on working with chicken on the grill. These are from my experiences and though I don’t claim to be an expert… I do have guests licking their fingers when they’ve had the opportunity to experience my artistry on an open flame. My absolute favourite meat besides a good NY Strip steak to cook on the grill is chicken. But not just any old piece of chicken, it must be leg quarters. I love the flavour of dark meat, plus it stands up best to the high-direct heat of grilling.

Some tips…

To make breast quarters grill more quickly and evenly, cut through the wing joint to break it and bring the wing closer to the grill. If you’re cooking dark meat like leg quarters, pierce the thick parts a few times with a pairing knife. I usually go in near the joints. Here’s a pic of some leg quarters brushed with sticky honey-garlic sauce.

caribbean bbq chicken

If you’re dieting and want to remove the chicken’s skin, do so after cooking, not before.  Without some kind of covering, the chicken will dry out and toughen before it finishes cooking.

Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.

If flare-ups occur, remove the food for a few moments and sprinkle water lightly over the flames, or smother them by covering the grill.

Cook white-meat poultry until juices run clear and the meat reaches an internal temperature of 170 to 175F and dark meat to 180 to 185F on a meat thermometer.

Grill whole birds and larger parts using the indirect method in a covered grill.  Place a drip pan beneath the bird; the pan should be slightly larger than the bird. Fill the pan halfway with water or you’ll find that the drippings or grease will flare up as well. Keep adding water as needed so the pan is never dry.

Chicken should be well-done.  If you don’t want to take the usual time it takes, cook your chicken partially by steaming it on low heat on a stove top or (I can’t believe I’m saying this) microwave.

Purchase one of those metal BBQ sauce cups so you can place the BBQ sauce you’ll be using to heat while the chicken is cooking. Never take bottled BBQ sauces from the fridge and brush directly onto your grilled meats and vegetables. I place my sauce cup on top of the BBQ while I cook. the heat is very low, so the sauces gets to slow heat and be ready for basting when the time arrives.

bbq tips

The final product… had to add some chicken flavoured rice and a wonderful Greek salad.

caribbean bbq dinner

Leave me a comment below if you have any questions or would like to contribute further to this post.

Print Friendly, PDF & Email


  1. January 26, 2018 / 11:10 am

    Thank you so much for the tip, I cook with the skin, but remove before eating, I do not like skin, unless it’s fried real crispy.

  2. Roger Payne
    December 24, 2015 / 3:39 am

    Hi Chris, All good as always. Thanks for the tips, but at 1750 degrees F you can melt platinum so I guess you mean 175 F Good old typos come back to bite you in the A** You run a great site I am an avid fan and I introduce other people to your site all the time. Have a good Christmas and New Year.

    • admin
      December 24, 2015 / 10:35 am

      Roger.. wow, thanks for pointing that out. Can’t believe I did that. much luv for the support.

  3. Lynda
    July 10, 2015 / 4:22 pm

    Chris, I remember my Jamaican neighbours BBQing fish wrapped in foil. I know it had something stuffed in it and can’t remember what. I have lost touch with them. Would it be okra? It was sooooooo good. The fish was red snapper. Would you help me out. Also would like a recipe for Kingfish steaks in oven and top of stove. I love watching your videos. You make it look so simple.

  4. Lynda
    July 10, 2015 / 4:14 pm

    Chris you are amazing. This chicken makes my mouth run water!

  5. Mary
    December 14, 2014 / 5:29 pm

    I need a receipt appropriate and not time consuming for our Christmas party at work, which is Thursday,December 18th. All staff member must bring a dish HELP!

  6. Ruqayyah Pasha
    July 2, 2014 / 1:19 pm

    Looks Delicious! Great job cooking it. The rice and salad was a nice touch for sides with the chicken. Keep up the good work! :o)

  7. April 14, 2014 / 3:20 pm

    Where is the recipe for this chicken you show us?


  8. shamila
    February 24, 2014 / 6:43 pm

    what is the yellow rice can I have d recipe looks gud!

  9. lynette
    April 24, 2013 / 6:47 am

    Chris thanks for the tip about leaving the skin on, thanks a mil…… God bless you keep up the good work!

  10. MAY
    November 20, 2011 / 2:10 pm

    dish looks so good ,can you post the recipe for that rice also ,thanks

  11. Kathy
    September 9, 2011 / 1:29 pm

    that chicken is making me hungry. I love barbecue chicken the best on grill. Always have fond memories of driving in the country in Massachusetts and seeing barbecues on side of the road selling the chicken plates, miss that since I have moved to NC but I still love barbecue chicken and yours looks great!

  12. Roderick
    February 14, 2011 / 7:18 pm

    As a jamaican a curious ? Why do all trinidadian dishes use sugar in their recipe?

  13. January 11, 2011 / 7:28 pm

    Fantastic goods from you, man. I’ve understand your stuff previous to and you are just too excellent. I really like what you’ve acquired here, really like what you are saying and the way in which you say it. You make it entertaining and you still care for to keep it smart. I can not wait to read far more from you. This is really a terrific website.

  14. Richard
    January 3, 2011 / 11:09 am

    You making my mouth water..But it's too cold right now here to BBQ.
    So i just waitng for a mild day an all fall dong!!!
    Thanks for the hints also..Very helpful..Happy new year to you and all others on yhis great site!!

  15. Ava
    August 12, 2010 / 7:40 pm

    Lawd that BBQ Chicken look so good. I like the idea too about the sauce in a metal container on top of grill but that won't work for me. I live in an apartment and use one of those mini gas grills which does the same work. Love this site

  16. Leisha
    October 27, 2009 / 8:14 pm

    ogorm!!! Chris,that BBQ looking good! yuh literally make meh mouth water. I think I going to Sando for some BBQ. Keep up the great work!

  17. August 13, 2009 / 2:39 pm

    I like the idea of placing the metal cup on top of the grill to hold and warm the bbq sauce. Good tip.

Leave a Reply

Your email address will not be published. Required fields are marked *