How To Barbecue Chicken | 12 Easy Tips For Grilling Chicken

How To Grill Chicken Wolfgang Puck

Chicken Grilling Tips and Barbecue Chicken Recipe

Chicken is one of the top grilling favorite, but it has a bad reputation for being difficult to cook on the grill. It does not matter if you have a 55 gallon grill you built yourself or one you purchased at a store. People either overcook it, or undercooked their chicken. Chicken really is not a difficult meat to prepare, and once you discover how to read a meat thermometer, and heating the grill properly you will become a grill master in no time at all.

Don’t Forget To Watch The Video Below: Wolfgang Puck shows you delicious and tasty grilling secrets,and famous recipe.Useful Tips For Grilling Chicken Barbeque chicken is probably close to the top of everyone’s list of favorite grilled meats. Steak is great on the grill, but the price can be more than a family can afford, but chicken is priced right, and you can make a bunch to eat as leftover cold, or hot. Chicken however, is many times the most misunderstood of grilled meats. The different sized parts, the bones; it is renowned for flare ups, it gets burned on the outside, and yet remains underdone on the inside.  However, after you read my grilling tips you will have perfectly cooked chicken every time.

Tips For Grilling Chicken

# 1-Don t Walk Away From Your Grill

First off it s not safe, and second when you are grilling chicken the grill temperature itself can reach 500 degrees very quickly. Chicken on the grill needs to be turned about every 5-10 minutes, depending on the pieces, so walking away can result in charred, dried out, or just plain inedible chicken parts. Not all chicken pieces will cook at the same rate. Put the larger pieces on first, and then move them to a safe area of your charcoal grill where they will finish the cooking process using indirect heat.

# 2 Buy Fresh Chicken

Fresh chicken vs frozen there is no comparison. Fresh chicken will be tenderer, and have a better flavor. Find it at your local butcher.

Brining It Worth The Effort?

Brining can add flavor, and tenderizes the meat. In my own grilling experience I find that I prefer not to add sugar to the brine recipe (or very little}, as this can cause your chicken to char quickly on the grill. Brines can be as simple as soaking your chicken in buttermilk for a few hours, or overnight. Some of the moistest chicken will come from salted brine. Never use an aluminum pan when brining as the salt, metal, and chicken react together imparting an unpleasant flavor to your chicken even before you start grilling.

Brine Recipe:

• Add 2 quarts water
• Add 2 tablespoons kosher salt
• You Will Need 2 garlic cloves, smashed with the side of a large knife
• 4 sprigs fresh thyme
• 6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each

Directions For the brine, in a mixing bowl combine the water, salt, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (brine can be used for 3o minutes with good results as well) this allows the salt and seasonings to penetrate the internal chicken muscle fibers.

# 3 Cooking The Chicken

Bring the chicken to room temperature about 10 minutes before grilling, but don t leave it out, or walk away, and forget about it.

# 4 Prevent Grill Flare ups

Scorched burned chicken is not too appetizing, so a simple way to prevent flare ups is to trim away any excess fat off the chicken.

# 5 Prevent Chard Chicken

Grill the chicken first without barbecue sauce. Adding the bbq sauce to early will result in a blackened mess on the outside, and leave the chicken undercooked on the inside. This is a result of sugar in the barbecue sauce causing the chicken to caramelize, harden, and then to blacken sticking to the grill.

# 6 Seasoning

Dry rubs on cut pieces of chicken can be used, but they can blacken the chicken very quickly, and burn into the skin. If you choose not to add a bbq sauce you can season pretty heavily with salt and pepper as chicken is basically pretty bland. That is why marinating it, or adding sauces work so well. If you use the brine recipe don t add salt. Another option that is quite simple and tasty is to add the juice of a fresh squeezed lemon, or another option that is very simple is to place a bowl next to the grill, and add slather on melted butter with chopped garlic and finely minced onions. Remember to add any bbq sauces at the final cooking phase (the last 10 minutes or so)

Super Chicken Grilling Marinade

• 1 cu. Vegetable oil
  3/4 cup soy sauce
  1/2 cup lemon juice
  1/4 cup Worcestershire sauce
  1/4 c. French’s mustard
  1 tsp. garlic powder

Mix up, and  marinade chicken 30 minutes or longer. Heat up the grill medium heat, and cook boneless chicken breasts 4 minutes each side.

# 7 Grilling Utensils

Always use tongs when grilling chicken, if you use a fork you will puncture the meat letting out the juices, and the buildup of heat that is circulating with the internal meat juices cooking your meat from the inside out.

# 8 Cooking Temperatures

Most grill experts would agree that generally chicken should be grilled slowly over medium coals or gas heat. To test the grill temperature hold your hand over the grill, count to five, and if you can keep it there then you are ready to go.

# 9 How Do You Know When It Is Done?

Cooking times can vary but the average is about 10 minutes a side, and when the internal temp reaches 165 -180 degrees according to the USDA. Use an instant thermometer to check, but stay clear of the bones. The juice should run clear when punctured. Remember that you want to puncture the meat as little as possible. Each hole you poke it letting out the internal juices. Depending how your chicken is cut into pieces you can note that the dark meat will take longer this includes; the legs and thigh pieces, so put them on the grill first.

#10 Keeping Chicken Moist and Delicious

This is especially important if you are cooking for a crowd. Have an aluminum pan set to the side of the grill. Place the chicken into the pan and cover with aluminum foil. Letting the chicken rest for 5-10 minutes instead of serving straight off the grill will allow the internal temperatures to cook the chicken down to the bone, and you can add additional sauce, an cover sealing the heat and redistributing the juices inside the grilled chicken pieces.

# 11 Tip:

Remember the lemon chicken up above. Slice another lemon or two, and use them to line the bottom of your warming pan as above. Place the chicken that is coming off the grill onto the top of the lemon slices, and cover with the aluminum foil to seal in the juices.

These are my tips, you may or may not agree, but one thing is for sure there are hundreds of ways of grilling foods, and being open to trying something new can be an opportunity to create a new family favorite, or find a time saving preparation technique.

We grilled up the recipe on the video of  Wolfgang Pucks Barbecue Chicken video recipe was a big hit. We served it for a party we were throwing for a neighbor who turned 89 years of age. Thirty five people were delighted with the recipe, and my teenage son had it cold for breakfast the next day. I hope you enjoy it as well.

Have A Great Summer Grilling Tasty Barbeque Chicken Recipes

When searching for chicken recipes use the term:Barbecue Chicken, bbq chicken recipes,barbecue chicken recipe,barbeque chicken recipe. Discover more grilling recipes click here.

Barbecue Information

Barbecue Grill Maintanence

BBQ Grilling Tips and Tricks Building Your Own BBQ Grills

Technorati Tags: Barbecue, Barbecue Chicken, bbq chicken recipes, chicken, easy grilled chicken, Grilling