8/16/2023 0 Comments Grilled chicken thoughtsThis cookie is set by GDPR Cookie Consent plugin. The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". The cookie is used to store the user consent for the cookies in the category "Analytics". These cookies ensure basic functionalities and security features of the website, anonymously. Necessary cookies are absolutely essential for the website to function properly. No thermometer? Cut into a thick part of the chicken and looks for clear juices and opaque meat. Insert it into the thickest part of the chicken, and make sure the tip of thermometer avoids the bone. Chicken needs to be cooked to a safe temperature of 165 degrees F, and the easiest way to ensure that is by using an instant-read meat thermometer. Stick with a sugarless dry rub for flavor, and a vinegar-based basting liquid during grilling. The sugars in the sauce are guaranteed to burn your chicken skin prematurely, so save it for the last 5-8 minutes. Don’t baste with the BBQ sauce until the end.No lid? Turn a disposable foil roasting pan upside down over the chicken for a similar effect. A covered grill creates a seal that surrounds the chicken on all sides, ensuring even cooking. This combination of cooking the chicken quarters in both direct and indirect heat is crucial in getting that perfect juicy meal! Preheat the grill to 500 degrees F, and lower it to about 350 degrees when the chicken is over the coals. The basting sauce helps give the chicken color, but heat that’s too high may scorch the skin before the chicken is cooked. Cook chicken over medium heat to avoid burning it.This helps keep the chicken from sticking during cooking. Rub your grill grates with oil prior to cooking.Feel free to brush more barbecue sauce on top before serving. Remove the fully cooked chicken from grill and allow it to rest at least 5 minutes before serving.Now, baste both sides of the chicken with your favorite BBQ sauce, then close the lid and allow to cook another 5-8 minutes, or until the internal temperature reaches 165-170 degrees F.Repeat this step 2 more times, about every 10-12 minutes for a total of 45 minutes, or until the internal temperature reaches 155-165 degrees F when probed with a meat thermometer. Turn the chicken legs over and baste again. Baste the chicken on top, then close the grill lid and allow the leg quarters to cook in the indirect heat for 10-12 minutes. Then, turn off the middle burner and lower the heat on the outer burners, which will gradually bring the temperature to about 350 degrees F.
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