| Chicken is my nations most popular meat however | | | | cooked well and for longer than if you were roasting |
| when it comes to the barbecue it's probably less | | | | the bird but that doesn't mean that it's going to be |
| popular because people are more concerned to | | | | dry. The secret is to ensure that your barbecue |
| ensure that the meat is properly cooked. I've known | | | | chicken is basted every 15 minutes with the juices in |
| some even to pre-cook chicken in the microwave | | | | the drip tray. Check for good cooking either by using |
| first but this really isn't necessary if you follow the | | | | a BBQ thermometer or simply stabbing the thigh with |
| basic rules that I've set out before. | | | | a skewer and when the juices run clear (no blood) |
| Just to re-iterate one point when using a charcoal | | | | then it's done. If using a barbecue thermometer then |
| barbecue grill, always give the coals time to settle | | | | you're looking for a breast temp of 165°F and |
| before starting to cook (about 45 minutes) because | | | | 180°F in the thigh and wing. |
| despite chicken being described as a lean meat, the | | | | Spatchcock |
| fat that is under the skin mobilizes very quickly and | | | | This is my preferred way of how to barbecue |
| makes for serious flames. You don't get beautiful | | | | chicken because it's relatively quick (about 45 - 50 |
| barbecue chicken with a crispy skin but raw chicken | | | | minutes) and because the cavity is exposed, you're |
| with what looks like an dirty oily coating, best | | | | guaranteed to have the inside well cooked. The |
| described as a health hazard. | | | | challenge is in the preparation because you've got to |
| So when it comes to how to barbecue chicken there | | | | cut the chicken down either the backbone or the |
| are essentially four different styles, rotisserie, | | | | breast bone and this is best done with shears or a |
| spatchcock, smoker or roast, the fist two are the | | | | sharp knife. When using a knife I tend to cut the |
| ones I'm going to concentrate on being specifically | | | | breast bone because it's easier. When you finished |
| for the grill. Hopefully smoked chicken is self | | | | cutting, flatten the bird and place it in a BBQ basket |
| explanatory and roast chicken is great in a kamado | | | | and then you're ready for the grill, 25 minutes each |
| ceramic BBQ but maybe that's for another day. | | | | side and then your done. TIP - less fat drips from the |
| Rotisserie | | | | inside of the chicken so cook this side first. |
| Rotisserie is when you barbecue chicken on a spit | | | | Both the above are essentially grill techniques and to |
| roaster and rotate it over the heat so effectively | | | | simply turn these into full blown barbecue chicken |
| grilling and continually turning to ensure that the | | | | recipes then simply season with salt and pepper. This |
| chicken is cooked evenly all over. Rotisserie is | | | | will add flavor but most importantly the salt will help |
| probably the most difficult way to barbecue chicken | | | | crisp up the skin - not the most healthy part of the |
| because it's not so easy to tell when the chicken is | | | | chicken but certainly tasty. If you then want to |
| done and it's important to ensure that the inner | | | | enhance the recipe then break out your favorite |
| cavity is cooked. This means that it needs to be | | | | homemade barbecue sauce. |