How do you BBQ your chicken?

[CarreraS2]

OK, I've never been good at BBQ'ing chicken! Skin on, bone in pieces.

Always end up burning the outside, undercooked, overcooked, dry, etc.

Give me some ideas! Having a party this weekend, I'll use the best recipe I get here and let you know how it goes over.

[MikeSid]

Stick a beer can up it's arse.

http://www.weber.com/bbq/pub/recipe/view.aspx?c=poultry&r=213

[Nathans_Dad]

Low and slow is the key.

I usually make a beer based sauce which generally has one can (or bottle) of your favorite beer (darker, more flavorful beer works best), one stick of butter, a good dose of paprika (1 - 1 1/2 tablespoons), garlic powder (1 tablespoon), cayenne (to taste, I usually put in a teaspoon), salt and pepper to taste and sometimes a dash of clove (easy on the clove if you choose to do this).

Heat the beer on the stove to a simmer, add the stick of butter and melt, then add the spices and simmer for about 10 minutes or so. Allow the mixture to cool and then marinate the chicken pieces overnight. Grill on medium to low heat, basting intermittently with the mixture.

[Moneyguy1]

I'm with Mike. Drunken Chicken..Mmmmmmm.

[Moses]

It's pretty easy!

1) Marinade 12 hours. (in anything you like)

2) Cut 3 to 4 pound birds in half splitting the breastbone.

3) apply a dry rub (anything you like)

4) Cook in smoker, fat side up, or low heat covered grill at no more that 240 degrees. It will take about 3 hours.

5) After the rub has set (1/2 hour or so) mop the chicken with a sauce or if you are lazy like me, spray the chicken with apple juice from a kitchen sprayer every half hour or so)

6) Apply a BBQ sauce 1/2 hour before cooking is done. Let it form a sticky glaze.

I will generally use a HOT, SPICY dry rub and a SWEET sauce. Sweet, spicy, sticky goodness.

[Nathans_Dad]

Um....if your heat is low enough, about 30-45 minutes or so. What you want is the chicken moist on the inside and the skin crispy. I usually will try and turn up the fire a bit at the end to crisp the skin. If you have a meat thermometer you want to shoot for about 180 degrees in the thickest part of a thigh or breast.

This link is close to what I am talking about, I just put a few more spices in my marinade. Their cook time is a little longer because they use chicken halves. Obviously yours will be a little quicker with cut up chicken:

http://barbeque.allrecipes.com/az/BeerChicken.asp

[dhoward]

+1, Moses, but I don't cook quite as long, maybe 45 minutes to an hour...
Use indirect heat, and keep it covered.
I like to glaze with a mango chile sauce instead of BBQ sauce every now and then...

[dtw]

Moses, have you got a spare bedroom?

[gassy]

Remember--The bird cooks quite a bit after its off the grill...a thermometer is your best friend.

[gassy]

Chicken Cooking Temperatures
Uncooked Minimum Temp.
Chicken 180° F

[gassy]

Take it off at 160...steep under a tight tinfoil tent for ten mins...Golden

[Moses]

Originally posted by dhoward
+1, Moses, but I don't cook quite as long, maybe 45 minutes to an hour...
Use indirect heat, and keep it covered.

Check your temp. I try to keep it between 225 and 240. Chicken halves won't cook in an hour. I like to cook low and slow.

[greglepore]

4 hrs whole big bird in a smoker at 225, mop every 45 min or so. Yummm.

[jtkkz]

go to costco buy some boneless skinless thighs

marinate it with soy vay overnight

bbq it , really good



or

you can also be simple and marinate your chicken in olive oil salt and peeper and bbq it

hope this helps

[dhoward]

Originally posted by Moses
Check your temp. I try to keep it between 225 and 240. Chicken halves won't cook in an hour. I like to cook low and slow.

I agree.
I thought he was talking about individual pieces...
My mistake.

[pwd72s]

Originally posted by MikeSid
Stick a beer can up it's arse.

http://www.weber.com/bbq/pub/recipe/view.aspx?c=poultry&r=213

Couldn't agree more. Buy the WEBER "upright chicken roaster"...follow the recipes that come with this "roaster", and you won't go wrong. The key is doing the marinade before doing the cooking. The skin won't be as crisp as chicken done on a rotisserie, but the results will NOT get any complaints. BTW....buy a good meat thermometer. (edit) Cindy loves the beer & spices marinade recipe by Weber...she says no added fat like marinades containing oils.

[trekkor]

You want to be the BBQ hero, right?

marinade the bird in teriyaki, orange juice, olive oil, white wine, Montreal poultry seasoning.

Cook over mesquite not gas!! add a couple of oak chunks if you wish.

Here's the deal: move the meat over and over between times with the lid on. Think "grill marks"...lots of them. I fht efire flares up, put the lid on.

When you turn the chicken over, put sliced onion and sliced canned pinapple ring on the grill, too.

You win!!

Boneless skinless thighs are best, but bone in pieces will be fine.


KT

[Joeaksa]

Originally posted by dtw
Moses, have you got a spare bedroom?

If you start in on mixing tuna juice with chicken on the barbie we all are going to slap you up side the head!

Tabs, how do you do the bird???

[Moses]

Originally posted by SoCal911SC
As hard as this is to admit here (as I am certain to be met with nothing but ridicule and scorn, that's ok, bring it on!), this will be done on a gas grill.

So no smoker, mesquite chunks, etc.

For this one, I gotta work with what I got!

Gas grill? NO PROBLEM!!!!

Put some mesquite chips in some aluminum foil with some holes in it and put it right over the flame. I have a smoker box on my gas grill and I throw some chips in there and you get great smoky BBQ. Remember, the chips go over the flame, NOT the meat. Indirect heat only.

[Joeaksa]

Originally posted by trekkor

Cook over mesquite not gas!! add a couple of oak chunks if you wish.
KT

Totally agree! If you want real BBQ flavour, use charcoal or other woods to cook. May be old fashioned but would eat McDonnalds before using gas to grill with...