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Probably the hardest meat to do on the grill, as it is so easy to under cook or over cook. Everyday people get food poisoning from under cooked chicken. Then on the other hand to prevent this you over cook it and have dry tough meat.
Following a few simple steps will ensure your chicken gets cooked properly and come out succulent off the bone tender.
Many people precook their chicken to prevent any food poisoning from occurring. You can do this by boiling your chicken pieces or precooking them in the oven. Once you become more confident with chicken and use these techniques you will prepare your chicken using only your barbecue.
Boiling Chicken
The easiest way to prepare your chicken, simply boil it for a few minutes to precook the meat then finish it off on the barbecue. The problem with using this method is you do get cooked chicken but it is not that tasty.
Only the outer layer of the chicken has flavor once you get past that the taste is dull. Although it is the easiest method to use, it is my least favorite.
Precooking using the Oven
This method involves marinating the chicken then precook it in the oven. Once the chicken turns to a lovely golden brown color place it on the grill.
By grilling the chicken after cooking it in the oven you give it a great smoky taste. This method is more tastier than the boiling option but still is not as good as full on barbecue chicken.
Barbecue Chicken
The more challenging option but definitely the most tasty. The whole chicken gets a lovely barbecue flavor and the outer skin gets caramelized.
Use direct heat grilling for smaller cuts and indirect heat grilling for bigger pieces or whole chickens.
Once you know how to BBQ chicken this method will be easier.
Chicken – Direct grilling
When chicken cooks the fat seeps through the grill grid, which causes flare ups. When grilling chicken it is important to avoid flare ups at all costs, it is the easiest way to burn it.
Keep a water spray bottle handy to put up any flare ups that might occur. You can even remove the outer skin of your chicken pieces to prevent excess fat dripping through the grill grid.
Always smear olive oil or cook & spray on the grill grid to prevent the chicken from sticking. Turn chicken pieces over frequently to prevent it from burning. Coat the chicken with marinate every two minutes, this prevents the chicken from drying out.
To barbecue chicken using direct heat, marinate your chicken as per normal with your favorite marinate and spices. Preheat your grill to a medium heat and place the chicken on. Turn the pieces over every minute. Normally chicken is done when it has a brownish color. Make sure it is cook through by do a test slicing through one of the pieces. There shouldn’t be any ‘pink coloring’.
Chicken In-Direct Grilling
By setting up your fire with in-direct heat, any excess oil dripping will not cause flare ups as it drips into a foil pan. Close the lid of the barbecue to create an oven effect and cook the chicken through.
Make sure your chicken is cooked by doing a test slice on one of the pieces. The chicken pieces will be done between 10 – 15 minutes just depending on heat and size of the pieces.
How to grill Chicken.
I’m 24, originally from Johannesburg South Africa but recently moved to Marbella Spain. My hobbies include tennis, DJing and barbecuing.
I have a barbecue and recipe website. I love the outdoors and spend most my free time on the beach.
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Once you have purchased your steaks, it’s time to prepare them. Find a big enough plastic container that will allow you to place the steaks side by side (use multiple if necessary). Sprinkle one table spoon of White Vinegar and one table spoon of Soy Sauce over each steak and turn a couple of times.
The White Vinegar will assist in tenderizing the steak while the Soy Sauce will add to the savor. You can go ahead and add a number of extra spices at this point, a lovely one is some garlic. Preferably fresh squeezed but the crushed is also good.
Let this sit out for 30 minutes flipping a Couple of times. This 30 minutes is a perfect opportunity to light up the grill. Now I choose a charcoal grill as it adds to the flavor but gas will also deliver a mouth watering steak. Either way, what you want to do is be able to cook the steaks based on the preference of each party. Some like medium rare while others would prefer medium or medium well. To accomplish this, I will place the coals on one half of the grill, if using gas only light half the burners. This will allow me to sear the steak a couple of minutes on each side over the coals and then move off to the side while grilling the remaining steaks.
I start with the steaks that are going to be more well done and then move towards those that are going to be medium rare or rare. This allows the more well done steaks time to remain cooking while I grill the rare ones.
This furthermore allows all the steaks to be Complete at the same time so none will get cold. When the steaks are ready to take off the grill, wrap each one in aluminum foil while you prepare the table. This will ensure that they don’t get cold or loose their juices.
Richard Williams is an outdoors enthusiast who love grilling, smokers, fire pits or any other reason to be outside. He is also the owner of My Grill and Bar, [http://www.mygrillandbar.com]. Please visit the website and provide feedback on this article or suggest some other topics that might be of interest to you.
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Grilling is like boiling as both use direct heat to get a desired result. Both of these methods are best for cooking beef, chicken, fish, and vegetables. One good tip here is remembered what the thickness of what you are cooking. The reason for this is the thicker it is the longer it will take to cook and more likely it could be burnt. Take your time and check it often. One thing that the grill does help you with is the fat. The fat will usually run into your fire so be prepared for occasional flare-ups that may happen. Charcoal or gas is the newest question that people are always asking. Gas grills have really become popular in recent years, but certain people will tell you to get the best taste go with charcoal. I guess this is up to the individual and what they prefer.
Some common mistakes that people make the first time they start to cook with a grill are not making sure the grilling surface is clean. You don’t want the taste of something else coming through your hamburgers or your steaks. Make sure you have a hot surface to cook on. A good rule of thumb here is having it cooking 15-20 minutes before you are actually ready to put the food on. This way you should have no problem with it. Marinades are a great additional to really enhance the flavor of what you are making. Many people swear by these and I can attest they are a very good idea and should be tried if you have the time.
Cooking times is something that you will have to also be careful of. Chicken is one food that if it’s not thoroughly cooked can make people very sick. This is something that you should look at very carefully. One good way to prevent any problems is having a thermometer bye to check the meat’s temperature. This should levitate any problems that you may have. Grilling tools are the trade utensils that every grill master will tell you what separates him from the rest of the cooks in his neighborhood. I don’t know if I would go that far though.
If you talk to anyone who does a lot of cooking on their grill everyone has a secret recipe that they don’t want to let out. Grilling has become such a popular thing to do during the summer that competitions are even staged to see who can make the best food. The bottom line is everyone does it a certain way and it doesn’t mean one way is better than the other. I hope these tips above will make your meal easier and hassle free.
Jeffrey Meier of Jam727 Enterprises at http://www.Jam727.com offers information articles on a wide variety of subjects including Grilling at [http://www.jam727.com/steak/Cooking-Steaks.php]
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