Fried Chicken on the Grill

Introduction: Fried Chicken on the Grill

That's right "fried" chicken made on the bbq grill. Skip the oil and mess & air fry your chicken for a real treat.

What you will need:

6 Chicken thighs - Skin ON!
Jalapeno Salt
Riley's All Purpose Seasoning (salt free)
Black Pepper
Franks Hot Sauce
Your favorite BBQ Sauce

Wood for smoking.

Step 1: Set Up the Grill

I love to use my Weber Kettle for this recipe but any charcoal grill will do.

Set up your grill for indirect cooking. As seen in the pictures below I use charcoal baskets on either side of the grill if you don;t have them just bank coals along the edges of your grill. Foil the middle to collect the grease Try to get an even amount of coals on each side.

I like to fill the charcoal baskets half way with unlit LUMP charcoal and using my chimney I light enough coals to fill each basket.

Step 2: Prep the Chicken

In a large zip lock bag mix together 1/2 cup of flour, 1 tbs Jalapeno Salt, 1/2 tsp Black Pepper and 1 tbs Riley's SALT FREE All-purpose Seasoning.

Rinse chicken thighs and pat dry but not too dry. I do not use an egg or milk wash so the chicken needs to be damp. Trim any unwanted fat or extra skin.

Place 2 thighs in the bag at a time and shake until pieces are coated. Use tongs to remove them from the flour mix and place on a dry plate.

Step 3: "Frying" the Chicken

Place chicken skin side up in the center of the grill above the foil. Add wood chips to the coals. Close the lid.

The inside temp of the grill should be over 450 degrees. Open the bottom vents all the way throughout the entire cook.

After twenty minutes flip the chicken. Close the lid again.

After another 15 minutes you should be ready for the sauce.

Step 4: Sauce and Serve

In a bowl combine 1 tbs melted butter, 1/2 cup of hot sauce and 1/2 cup of your favorite bbq sauce.

If you want it less spicy you can reduce the amount of hot sauce and just use more bbq sauce.

As long as the juices from the chicken are running clear you can place the thighs in a container and pour the sauce over them. Make sure each piece is well coated and then place the chicken back on the grill skin side up for another 10 minutes.

Before removing from the grill you can baste the chicken with any remaining sauce.

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    5 Discussions


    10 years ago on Step 4

    Wow that looks good. Next go at the pit and I will give this a try. Any advice or tips for me? I will be using a barrel with an offset firebox.


    Reply 3 years ago

    What's a barrel and firebox?? I'm using my anytime stove top grill where the grease go to the sides and collect in the bottom lip. Wish me luck!!!

    As far as the foil under the chicken, does that work well to catch the grease? Out of curiosity, would an aluminum pan in place of the foil work?

    IH BoNe
    IH BoNe

    11 years ago on Introduction

    This is delicious!

    I made a mixture of Franks Red Hot and melted butter for dipping sauce. It was really good!

    pic related, my face when I tasted it. Yum!