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Here are tips for BBQing chicken on a kettle grill without using direct heat searing:
Set Up for Two-Zone Cooking
Use indirect heat by placing the coals on one side of the grill and the chicken on the opposite side. This prevents burning and ensures even cooking.
Use a Drip Pan
Place a drip pan filled with water under the chicken on the cool side. This adds moisture to the air and helps maintain an even temperature, keeping the chicken juicy.
Monitor the Temperature
Keep the grill temperature around 300-350°F (150-175°C) for slow, consistent cooking. Use the top and bottom vents to regulate the heat.
Add Wood Chips for Smoke
Add soaked wood chips to the coals for a mild, smoky flavor. This enhances the chicken without needing high heat or direct searing.
Season in Advance
Use a dry rub or marinade, letting the chicken absorb the flavors before grilling. This ensures flavor throughout, even without a sear.
Baste Throughout Cooking
Baste the chicken periodically with a sauce, butter, or oil to add flavor and moisture as it cooks, keeping it juicy and tender.
Use a Meat Thermometer
Cook the chicken slowly until it reaches an internal temperature of 165°F (75°C). This ensures fully cooked, juicy meat without needing a sear.
Rotate the Chicken
Move the chicken occasionally to promote even cooking, especially if your grill has hot and cool spots.
Avoid Flipping Too Often
Let the chicken cook evenly on one side before turning. Frequent flipping can slow down cooking and result in uneven texture.
Let the Chicken Rest
After removing the chicken from the grill, let it rest for 5-10 minutes to lock in juices. This keeps the meat tender and flavorful without needing a seared crust.
By focusing on indirect heat, you can still get perfectly cooked, flavorful chicken without searing over direct flames.