Most people when they talk about barbecuing chicken are really talking about grilling chicken. Most people will grill either chicken breasts or parts of the chicken.
The biggest problem people are seem to have with grilling chicken is to dry out the chicken or apply a barbecue sauce on the chicken and burn the sauce on the chicken. My thought is most people are so afraid of not cooking enough that they tend to overcook it.
Tips for grilling chicken:
- If you are cooking pieces of a chicken, leave the skin on the chicken while grilling.
- Add some fat or oil to the chicken before you put the chicken on the grill
- Lower the temperature of the grill
- Use a great rub or spice (such as Texas Grilling Magic) on the chicken as the barbecue sauce will not add much to the flavor during cooking
- Add wood to the charcoal or gas to give a wood flavor to the chicken
- Use the indirect method of cooking if possible
- Only put any barbecue sauce you want to put on the chicken the last few minutes while it is on the grill
- Do not overcook the chicken
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Leaving the skin on the chicken will give the bird necessary fat located under the skin to assist in keeping the chicken moist during cooking. So do not use skinless meat on the grill. If you want to take the skin off, take it off prior to eating the chicken.
You should add a little oil or butter to the bird before placing on the grill. You can even baste the bird once or twice during the grilling process with butter or apple juice or your choice of basting liquid. Only use this if you are cooking direct heat method. And be careful. Fats and butter can cause flare ups of the charcoal and create hot spots under the chicken you are cooking so you will need to be careful to watch for the flare-ups.
Lower the temperature of the grill. Don’t cook over direct coals at the highest temperature you can get. Let the charcoal cook down a bit or lower the gas and cook at lower temperatures. Cook with the indirect method if possible.
Use a great rub. Texas Grilling Magic is designed to work on the high temperatures of the grill and works fabulously on chicken. Remember, the flavor will come from the wood flavor and the seasoning not from the barbecue sauce.
Add wood chucks to the charcoal or the gas grill to add smoke flavor.
If you want to add barbecue sauce on the meat, add it the last 5 minutes the chicken is on the grill.
Cook the chicken to 170 to 175 degrees internal temperature or until the juices of the chicken run clear. Do not overcook the chicken, as it will dry it out. Grilling times for indirect medium heat are about 30 to 40 minutes for the breast and wing pieces and 40 to 50 minutes for the thigh and leg pieces. Remember the leg and thigh pieces contain the connective tissues and thus require a longer cooking time.
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