How do you barbeque chicken?
I read recipes, and cooked it on a low setting, it flared up and flames were everywhere. I set the dial as low as it would go and cooked the charred chicken the rest of the 45 min, and when I brought the sad blackened remains inside, the inside, while still moist, was raw!! I just threw it in the oven. What did I do wrong? I believe it was the fat drippings that caused the flames.
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3 Responses to “How do you barbeque chicken?”
rhiannoncallisto on June 17, 2010
The secret is to wait until the barbecue is quite hot before you put the meat on. Pre heat the bbq for about 15 minutes.
Secondly you have to turn the meat during cooking that’s why you had the flare ups, keep a water bottle nearby for that. Turn the meat about every 10 minutes or so and don’t cook on a low setting, use a medium setting. Also don’t put bbq sauce on the meat until it’s almost done. Sugars in the sauce also cause flare ups. You can also pre cook the chicken for about 10 minutes in the microwave to get the insides going. It won’t hurt it if you microwave it for 10 minutes on medium power. Then put on bbq and turn ever 10 minutes. Don’t poke or tear at it while cooking as that will cause the juices to come out. Use a meat thermometer and chicken is properly cooked at about 160 degrees internal temperature at the thickest part of the meat. If you want times well breast and thighs should take about 30 minutes on the grill to be done, legs and wings about 15 to 20 minutes depending on the size.
mysticmommy on June 17, 2010
Well, dark meat (thighs, and legs) has more fat in it that white meat, so it tends to cause more flame ups. also if you have it in a marinade that has oil, it can cause more flare ups. Boneless chicken also cooks faster and allows you better control. You should wait until about the last 5 minutes for BBQ sauce, because it can burn also.
Try placing your chicken on the outer edges of the grate where it is not as hot.
lindaleetnlinda on June 17, 2010
2 tablespoons butter
1/2 cup ketchup
1/4 cup fresh lemon juice
1/4 cup low-sodium soy sauce
1/4 teaspoon black pepper
1/4 teaspoon hot sauce
6 (4-ounce) skinless, boneless chicken breast halves
Cooking spray
Preparation
Melt butter in a medium saucepan over medium-low heat. Add ketchup and next 4 ingredients (ketchup through hot sauce); bring to a boil. Partially cover, and cook until reduced to 2/3 cup (about 15 minutes), stirring often.
Prepare grill.
Place chicken on grill rack coated with cooking spray. Grill 12 minutes or until done, turning and basting with 1/3 cup sauce after 8 minutes; serve with remaining 1/3 cup sauce.
Yield
6 servings
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(serving size: 1 chicken breast half and about 1 tablespoon sauce)
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3 cloves garlic, minced
2 teaspoons butter
1 cup Heinz ketchup (a must for us)
1/4 cup packed brown sugar
1/4 cup chili sauce (Heinz is a good one)
2 tablespoons Worcestershire sauce
1/2-3/4 tablespoon celery seed
1 tablespoon prepared mustard
1/2 teaspoon salt
2 dashes hot pepper sauce
8 large chicken breast halves, bone-in with skin (a large family pack will usually have about 7-8 breasts.)
Directions
1In a saucepan, saute the garlic in butter until tender.
2Add the next 8 ingredients.
3Bring to a boil, stirring constantly.
4Remove from the heat and set aside.
5Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.
6Baste with sauce.
7Grill 15 minutes longer or until juices run clear.
8Continue basting and turning during the last 15 minutes of cooking.
9Serve with any extra sauce you set aside for dipping.
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