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Spray cold grill with a non-stick cooking spray
or wipe with cooking oil to prevent food from sticking, especially
necessary when barbecuing skinless pieces of chicken. |
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Always BBQ chicken on a medium heat. |
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It is best to cook chicken pieces directly over the heat. |
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It is best to cook whole birds on a rotisserie or on the
grill away from the direct heat with BBQ covered. |
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Marinades are usually acid (vinegar or citrus juice) and oil,
butter or chicken broth and seasoned with garlic, onion and/or
herbs and spices. |
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Never baste the cooking chicken with the marinade. Always
reserve some of the marinade before adding the chicken. This
reserved marinade may be used for basting or warmed and served
as a sauce at the table.
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When preparing kabobs, pre-soak bamboo or wooden skewers in
water for 15-30 minutes to prevent them from burning.
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Have a water-filled spray bottle ready to douse any flare-ups. |
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Chicken is cooked when a meat thermometer inserted into the
thickest part reads 185ºF (85ºC). The meat should be juicy with
no traces of pink. |
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If you have left over food, including cooked
chicken, refrigerate as soon as possible. |
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Cold barbecued chicken is great in club sandwiches, or combined
with rice, vegetables or fruit in salads. Chicken and tomato
in crusty whole wheat rolls, along with a dessert of fresh fruit,
make for nutritious and tasty lunch treats. Enjoy barbecued
chicken Friday night and take along the leftovers Saturday or
Sunday on a picnic. |
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Pack cooked chicken for a picnic in a cooler bag
with freezer packs, frozen fruit juice boxes or blocks of ice
frozen in clean, empty milk cartons.
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To ensure evenly cooked chicken, partially cook it for several
minutes in the microwave. Transfer it immediately to the barbecue
and grill to perfection.
The chicken will barbecue quickly at this point, so watch carefully
and as soon as the juices run clear without a trace of pink,
it is done!
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After the chicken is cooked, put it on a fresh clean plate. |
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Chicken is a short fibred meat and does not need tenderizing
which is the purpose of marinating, so to add flavour, marinate
chicken in a sauce in the fridge for 20 minutes to 2 hours before
barbecuing. |
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Use medium
heat unless otherwise instructed when
grilling chicken.
Boneless, skinless chicken breasts:
6-7 minutes per side
Bone in, shankless chicken breasts:
15-20 minutes; turning
Whole leg:
25-30 minutes; turning
Drums or Thighs:
20-25 minutes; turning
Wings:
14-16 minutes; turning
Whole chicken, approx. 3 lb
Method 1:
Split chicken, rinse and dry, season. Place halves, cavity side down
on greased medium-high gas grill. Cook 3-4 minutes per side to seal
in juices. Move bird to one side of grill, away from direct heat.
Cook for 45-50 minutes. Chicken is done when juices run clear without
any sign of pink when pierced with a fork.
Method 2:
Tie legs together securely (using water soaked string). Insert spit-rod
lengthwise through cavity of chicken and secure with holding forks
making sure chicken is balanced. Attach spit rod to rotisserie with
drip pan directly beneath chicken. Cook over medium - hot grill for
1-1/2 to 2 hours covered, basting every 15 minutes.
Kabobs with veggies & chicken:
8-12 minutes; turning |
Make sure that juices run clear when
meat is pierced and meat does not have a hint of pink.
It is best to check for doneness when cooking
chicken by using a meat thermometer. Insert it into the thickest part
of chicken pieces or into the thickest portion of the breast on whole
birds.
Chicken pieces, bone-in or boneless:
170º F (77º C)
Ground chicken patties:
175º F (80º C)
Whole bird (stuffed or unstuffed):
180º F (83º C)
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