Chicken/Fowl 
Barbecue Chicken 101 Barbecuing chicken seems to be an art, and it's easy to
either overcook or under cook chicken on a grill. Most chicken cuts will burn easily on the
outside due to grill flare ups. And
larger portions such as a chicken leg quarter or large breast tend to be
undercooked on the inner parts of the meat.
Nevertheless, folks love barbecue chicken, and it's still an all-time
favorite for family grill-outs and parties. Purchase Hints for Barbecuing Buy your chicken already thawed if possible,
immediately before the grill-out. This
saves time because you won't have to wait on thawing, and it also eliminates
the risk of the chicken still being frozen on the inside when it first hits the
grill. The chicken will cook more evenly
if completely thawed when you place it on the grill. If you do buy frozen chicken, allow it to
thaw slowly in the refrigerator for about 24 hours before the grill-out, or in
cold water in sealed packaging if possible (in the refrigerator). If serving numerous guests, buy several types of cuts
(breasts, legs, thighs, etc.) so each person can get the type of chicken they
prefer. You'd be amazed at how many
people prefer a chicken leg or thigh over a breast. It's simply a matter of preference. Some like dark meat better than white meat, so don't assume that everyone will want a nice big
juicy chicken breast! Marinating for the Grill You can marinate chicken for up to two days. Use your favorite sauce or seasoning to get
the flavor you want. If you like bold
flavors (such as mesquite or spicy), be sure to use mild sauces for some of the
chicken in case some of your guests prefer mild. For a better grilling experience, consider
waiting until the chicken is almost cooked completely before adding any
sauces. Cook the chicken on low heat to
create a smoky flavor, then add the sauce when almost
finished. This will prevent flare-ups on
the grill, but you'll still enjoy the benefit of your favorite flavoring. Use a rub for the chicken instead of sauce to prevent
burning. Also, baste the chicken in
apple juice continually over low heat to keep it moist. Avoid using wine for basting because wine
will actually dry it out. Meat Thermometer Definitely invest in a meat thermometer if you plan on
grilling chicken. It's the safest way to
go when cooking larger portions of chicken, such as breasts or leg
quarters. Chicken that is not cooked all
the way through at the correct temperature can make you and your guests very
sick. It's too risky not to use a meat
thermometer to ensure that the recommended temperature has been reached on the
inside of the meat. Some meat
thermometers use voice alerts to tell you when the meat is almost done so you
can add your sauces and enjoy time with friends without staying by the grill
the entire time. Chicken Barbecue Methods There are several methods used for barbecuing
chicken. One is to boil the chicken
first to ensure doneness. Although this
ensures safe eating, boiling eliminates the savory barbecue grill flavor,
except on the outside of the chicken. If
you choose this method, just remove the skin and boil for approximately 20
minutes. Brush sauce or rub onto the
chicken and place on a pre-heated grill to finish it out. Another method is to marinate the chicken and then
roast it before placing on the grill.
This permeates the flavor of the chicken and then seals it in a final
few moments on the grill. It also
ensures that the chicken is cooked thoroughly to prevent disease. If using this method, you can marinate for up
to 48 hours before roasting. Then bake
at 350 degrees until done (time will depend on type and size of chicken), apply
your rub or sauce, and place on a pre-heated grill. You can also cook the chicken entirely on the grill,
either directly on the grill rack or with aluminum foil covering the rack. Aluminum foil will prevent drippings from
causing flare-ups; however, you should oil or spray the foil so the chicken
doesn't stick to it. When placing the
chicken directly on the rack, remove the excess skin and then barbecue it at
medium heat for 30 minutes to an hour, or until done. Be sure to spray the rack with oil. Keep a water spray bottle handy to spritz
water onto the fire if flare-ups do occur. Flavors for Barbecue Chicken There are endless ways to flavor barbecue chicken. Some popular marinades include Cajun,
Mesquite, Caribbean, Southwestern and Creole.
If you prefer a vinegar-based marinade, consider Italian salad dressing,
raspberry vinaigrette or balsamic vinaigrette.
Chicken barbecue sauces come in a variety of flavors, from honey
barbecue to smoky flavors. Chicken rubs
are great for grilling because they reduce the risk of flare-ups. Rubs are made with various spices and
seasonings to taste. Barbecue Chicken Side Dishes Depending on the type of chicken you plan to serve,
side dish ideas are innumerable for grill-outs.
For barbecue flavors, try fries or mashed potatoes, coleslaw and baked
beans. For grilled chicken with a rub
seasoning, consider cornbread, baked beans or bean salad, potato salad or pasta
salad. Corn on the cob and baking
potatoes can also be cooked on the grill.
For dessert, consider cakes, cookies, homemade ice cream or pies. No matter what type of chicken or seasoning you use, be
sure to practice kitchen safety in handling raw chicken products. Wash your hands, utensils and counter tops
with anti-bacterial soap or cleanser after these have been exposed to raw
chicken. And never use the same plates
for the cooked chicken that were used to hold the raw pieces. Here's a great recipe to try: MARINADE
BARBECUED CHICKEN/ TURKEY 1/2 c. dry vermouth 1/2 c. fresh orange juice 1/2 c. fresh lemon juice 1/2 c. fresh lime juice 5 cloves garlic, minced 1/4 c. yellow onion, minced 1/2 c. fresh parsley, minced Mix all ingredients in a jar with a tight fitting
lid. Shake well and marinate chicken or
turkey for several hours or overnight. This keeps 2 weeks in the refrigerator
and makes 2 cups. Copyright
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