If the chicken pieces, such as wings, thighs, and legs, still have the bone in them, consider leaving the skin on. Take the chicken out of the fridge and let it rest for about 20 minutes on the counter so that it can come up to room temperature. This will reduce the thermal shock, and the chicken will be less likely to dry out during the cooking. If you need to defrost the chicken, do so in the fridge or in the microwave. Do not defrost chicken at room temperature.
Pounding the chicken breasts flat ensures that they cook evenly.
Cut off the neck and remove the giblets. Place the chicken breast-side-down and cut down both sides of the backbone. Pull out the backbone and discard it. Pull open the chicken, like a book. Cut away the breastbone, then pull it out. Discard the bone.
6 tablespoons extra virgin olive oil 4 large garlic cloves, minced 1 teaspoon dried thyme 1½ teaspoons lemon zest, from one lemon 1 ¼ teaspoon salt ½ teaspoon dried oregano ½ teaspoon freshly ground black pepper
4 teaspoons kosher salt 2 teaspoons ground cumin 2 teaspoons chili powder 2 teaspoons dried cilantro 2 teaspoons dried onion flakes
You can also add ⅛ cup of sugar or some other sweetener, like honey, agave syrup, or maple syrup if you are looking for that flavor element. Start with a small amount of hot water to dissolve your salt and sweetener. Then you can add ice until it gets to your desired ratio to cool it down quicker, because you don’t want to put raw chicken in hot water.
For breasts and wings, use a direct medium heat, about 350°F (176°C). For legs and bone-in thighs, use indirect, medium heat. For boneless thighs, use direct, high heat 450 - 650° F. For whole chicken and bone-in chicken (breasts, legs, and thighs), use indirect medium heat.
Cook chicken breast for 8 to 12 minutes, turning once. Thinner pieces, such as cutlets, will need 2 to 3 minutes. Cook boneless chicken thighs for 8 to 10 minutes, turning once. Cook chicken wings for 18 to 20 minutes, turning once. Cook a whole chicken for 1 ½ to 2 hours (3 ½ to 4 ½ pounds), 40 minutes if you butterflied it. [6] X Research source Cook bone-in pieces (breasts, legs, and thighs) for 30 to 40 minutes, turning occasionally. Larger pieces may require up to 50 minutes.
If you plan on using some of the sauce for dipping/serving later on, set aside however much you need before you brush the sauce onto the chicken. This will prevent any cross-contamination. [8] X Research source
Stick a meat thermometer into the chicken. This is the most reliable way to avoid undercooking or overcooking. The chicken is done if the temperature reads at least 165°F (74°C) for boneless pieces, and 180°F (82°C) for bone-in pieces. Cut one of the chicken pieces open. The meat should be opaque, and the juices should run clear.
