# Moderate success with BBQ chicken
**URL:** https://community.anovaculinary.com/t/moderate-success-with-bbq-chicken/30406
**Category:** Brag Board
**Created:** [March 8, 2022, 4:59pm UTC](https://community.anovaculinary.com/t/moderate-success-with-bbq-chicken/30406 "2022-03-08T16:59:27Z")
**Posts on this page:** 2
**Page:** 1
### Author:  [@dionwr](https://community.anovaculinary.com/u/dionwr)
#### Post date: [March 8, 2022, 4:59pm UTC](https://community.anovaculinary.com/t/moderate-success-with-bbq-chicken/30406/1 "2022-03-08T16:59:27Z")
This week, I did my first BBQ of a chicken in the APO.
I used the “Roast Chicken 101” recipe, but I added a BBQ rub to the chicken before putting it into the oven.
I did the sear for seven minutes, but I’ll do more, next time–I was afraid of burning the skin.
I’ve rate what I did as a 7/10. The chicken meat was wonderfully juicy and good, but I wasn’t completely satisfied with the skin.
Research will continue!
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### Author:  [@MrGus](https://community.anovaculinary.com/u/MrGus)
#### Post date: [April 8, 2022, 10:46am UTC](https://community.anovaculinary.com/t/moderate-success-with-bbq-chicken/30406/2 "2022-04-08T10:46:05Z")
Congrats, experimental dinners are not to be scoffed at (scoffed down yes)
My favourite for oven / grill finishing any meat is to use an “X” rack (stainles steel) which allows better air flow crisping on all aspects of the bird & more meat gleaned & consumed
Duck has produced favourable results this way.
Searing is one of those things that experience calms the feeling of pressure & screwing up.
Butter caramelises meats nicely, my preference working on good pan finished colour without too much hang time in the pan (I force myself to use alexa timer as a guide)