How do you grill chicken?

[landarc]

Yes, two small slits which you tuck the knee joints into.

 

[RAZORBACK JIM]

Good info ya'll....Thanks!!!!

Jim

 

[Groundhog66]

I like whole birds and thighs over an open fire, it is definitely my favorite. But I prefer to do wings indirectly on the Kettle.

 

[Baby Back Maniac]

I like chicken quarters indirect in the kettle at 400 degrees for an hour...Cheap and good.

I also like chicken breasts direct for 5-6 minutes per side...expensive and healthy.

 

[TIMMAY]

When I do it for myself, I take regular size drummies and throw em on the grill, maybe 275, 300. for temp. not very much smoke, and I paint em with texas pete wing sauce until there is a super thick cooked on (not bark or char) layer of vinegary spicy goodness and overcook em till the meat almost falls off the bone. 100% overcooked, still slightly juicy, and spicy yummy (YES I said spicy yummy).

HOWEVER... When I cook for the family I do spatched chicken with a minimal rub at 350 deg till it's cooked through. Paint it with SBR during the last 20 min several times. If I don't spatch the bird I cook it upside down (again minimal rub) so all the juice inside the dark meat goes down into breast. You should see how juicy the breasts are when the knife goes in (cooked through and after resting).

 

[Smokey Al Gold]

Love me some hot and fast on the kettle. I do all my chicken indirect on the kettle with a reverse sear. 400+ish and it comes out perfect everytime. I do wings, half chickens, thighs, legs and breasts this way. Coat the chicken in olive oil and season well.

 

[LMAJ]

375* ish raised direct.

 

[inv3ctiv3]

I do a hybrid style of smoking/santa maria style with oak wood, I then glaze it with some of my homemade BBQ sauce the last 15 minutes or so:

 

[jimmyinsd]

i ususally do thighs or quarters. i start by peeling back the skin and applying some type of rub or seasoning.

( i am always trying different blends, but unlike a real chef i never remember to write down what we like and dont like )

about 1/2 the time i will spoon a little sauce over the rub and then fold the skin over top of that side.

i then rub the back side of the pieces and let sit in the fridge for a couple hours. ( i dont honestly know if letting it sit helps, but its what i do.)

i then either grill indirectly or smoke the pieces skin up for about 45 minutes and then add sauce to the skin side, about 10 minutes later i will flip the pieces and add sauce to the non skin side for an additional 10 mins or so.

i then eat the chicken.

 

[Moose]

I do chicken lots of ways, but of late, have been doing mostly roadside style chicken on the drum at high temps as I consistently achieve nice crispy chicken skin. Here's a tutorial:

www.bbq-brethren.com/forum/showthread.php?t=88850

 

[Grafixgibbs]

I've started to brine mine in a hot (spicy) vinegar sauce. I like the flavor after it cooks it seems to retain some of the spicyness of the sauce. I need to get my photos from Sunday downloaded to add to the pron on the site of the chicken I did.

 

[KnucklHed BBQ]

for comps I like thighs low & slow on the pooper, the meat just has a better taste/texture when BBQ'd and not grilled IMO... skin isn't usually a problem...

If for the fam, it's either boneless skinless boobs, seared and then cooked indirect on the kettle or it's spatched bird indirect grilled on the kettle

 

[smokesignal]

I just got a new weber 22 1/2 (haven't even put it together yet)and want to try some chicken thighs and legs on it. Do I need to season it out first? Has anyone put a thermometer on it? I dont have a remote and hate to drill a hole in this new dome.

 

[Groundhog66]

I just got a new weber 22 1/2 (haven't even put it together yet)and want to try some chicken thighs and legs on it. Do I need to season it out first? Has anyone put a thermometer on it? I dont have a remote and hate to drill a hole in this new dome.

You might want to do a search, or start a new thread about your inquiries.

 

[btcg]

Stupid question but what is spatchcock??!

Here bro,

http://www.cookthink.com/reference/4162/How_to_spatchcock_a_chicken

 

[Grafixgibbs]

Here bro,

http://www.cookthink.com/reference/4162/How_to_spatchcock_a_chicken

Always called it butterflying them