Finger Lickin’ BBQ Chicken (On the Charcoal Grill)

Pat your chicken breasts dry with paper towels, and then liberally add bbq rub and massage into the chicken. Set aside.

Start your grill, and when the coals are hot, move all of them over to one side. This makes one “hot” side and one “cold” side (don’t worry, the cold side isn’t actually cold—just cooler than the hot side).

Place the chicken on the “cold” side of the grill, skin side down, and cook covered until skin starts to brown (about 15 – 20 minutes). You might want to do this in batches if you have a small grill.

Flip chicken and move it to the middle of the grill. Start flipping and basting with bbq sauce every 5 minutes for 20 minutes; the chicken should start to get nice and sticky.

Move chicken to hot part of the grill, basting and flipping until chicken becomes crusted on the outside, and a meat thermometer inserted into the breast reads 165F.

Remove from heat and let rest for 5 – 10 minutes. Serve with extra sauce.

Enjoy!