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Most of the people don't take adequate time to grill the proper way. If you happen to be in a hurry, don't barbecue chicken. As any Saturday and Sunday patio barbecuer will tell you, you will need time for that smoke and the love to set in, and if you are attempting to barbecue chicken too quickly, it's going to come out either raw or over-cooked on the outside. Apply the following tips to stop your fowl from turning foul this weekend.
Get rid of fat. Prior to cooking on the grill, the chicken must have the fat cut away. That helps to eliminate flare-ups when grilling. The easiest method is to use poultry cutters. It will be usually the dark meat, and predominantly the thighs, that require trimming.
Bathe in salt water. A good salt bath brings utmost from a bird. Marinate the pieces in a salt water mix of about 1/4 cup of salt to 1 quart of water. This will keep the chicken moist when grilling and allow it to be tender when consuming. Use paper towels to wipe the salt solution off the chicken prior to grilling. You may go ahead and marinate it in something else ahead of throwing it on top of bbq, or you can add some spice in with the salt water. Caution: If you put spices on the chicken, don't forget that it has before now been in this brine, so keep track of the amount of salt you use.
Add seasoning. Don't apply bbq sauce yet, but do apply spices if you desire to use them. Wherever it is easy to, pick up up skin and shove some of the seasoning up below the skin.
Cook on low heat. Do not be in a rush. Grill the chicken on low heat. If you do not, the skin will get more done than the inside, and the chicken will even burn on the outer surface.
Cook on the cool surface of the grill. That is among the most important ideas. Do not prepare the chicken over direct heat. Build or find a less hot place on the grill and prepare the chicken there. Direct heat will result in burned, undercooked chicken.
Rub on barbecue sauce. If you are going to apply it, apply the bbq sauce soon before taking off the chicken from the grill. When you apply it in the beginning, it'll caramelize and burn. Delay until a few minutes prior to removing it from the heat.
Add more sauce. Dish up the chicken with added barbecue sauce. Don't serve it with contaminated sauce -- that which has come in contact with the chicken. Serve up the additional sauce in a small container adjacent to or on top of the main plate.
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