Summer Grilling 2014
Barbecued Chicken on the Grill
by Ralph Kratzer
Sausages and pork or lamb chops are the classics on the grill over here, but barbecued chicken is about to catch up. The problem is, chicken meat takes longer time to be finished at lower cooking temperatures, so you easily can ruin it, being either too raw or scorched.
In my favorite online recipe book Simply Recipes I found the following tip and recipe for a perfect BBQ chicken:
“The trick to good barbecued chicken? Patience. Done right, it will take at least an hour, and even up to 2 hours. Remember that barbecue is slow and low, grilling is hot and fast. You can grill a chicken breast, but chicken thighs, legs or wings are far better barbecued.
The key here is to moderate your heat, however you can. Either set the coals of the grill all on one side so you have a cool spot, put the chicken on the top rack of the grill, farther away from the heat, or, if you have a gas grill, just turn the heat to low. Slow and steady makes the best BBQ chicken.”
See the original recipe and others – please click on this link: Simply Recipes
Categories: Chef's Choice