| For a quick and easy meal using the barbecue and | | | | the meat reaches approximately 180 degree |
| chicken, you can create a delicious, healthy and filling | | | | Fahrenheit. |
| meal in next to no time. | | | | Barbecue Chicken cooking tips |
| Ingredients: | | | | When adding chicken to a recipe that calls for a |
| 2 tablespoons barbecue sauce | | | | measured amount, determine how much chicken is |
| 1/2 onion, chopped | | | | needed by following a standard of one pound of |
| 1/2 green bell pepper, chopped | | | | boneless chicken equals approximately 3 cups of |
| 1 skinless, boneless chicken breast half - cut into | | | | cubed chicken. |
| bite-size pieces | | | | When roasting a chicken, an untrussed chicken will |
| 1 potato, peeled and cubed | | | | cook faster and more evenly than a trussed chicken. |
| Preparation: | | | | Covered chicken takes longer to cook in the oven |
| The first step would be to heat the grill on a medium | | | | than uncovered chicken. |
| high heat and oil the grate lightly. Now take two | | | | When frying, grilling, broiling, or sautéing chicken, |
| sheetsof aluminum foil so that you can place the | | | | remove pieces as they get done to avoid |
| chicken breasts, potato, green bell pepper and the | | | | overcooking while finishing other pieces. White meat |
| onion along withthe barbecue sauce in the center of | | | | and smaller pieces, such as breasts and wings, will get |
| the foil and pack it. | | | | done faster than dark meat pieces, such as legs and |
| Make as many as these packages as you want and | | | | thighs. |
| then grill them at a moderately high temperature for | | | | Discard any remaining marinade to avoid |
| approximately 35 minutes or until the temperature of | | | | cross-contamination. |