How to bbq chicken : some tips and thoughts before you start...
An extremely common question or topic: how to bbq chicken. Part of this I'm sure, is that a well-made bbq chicken recipe is fantastic. But also, chicken, especially breast meat, is prone to drying out, the fat under the skin can cause flare-ups, and often leg and thigh meat can be, or appear to be under done or bloody.
So, many people think it's a mystery how to bbq chicken. It's not.
Another reason for this page, is that since chicken is such a popular menu item in households, it deserves a page on how to cook it properly.
Also, chicken is easy on the budget, but many people unnecessarily make it more expensive by buying the wrong cuts!
If its polite to say please, I will say it twice in hopes you follow these chicken tips:
Please Please #1 Depending upon what you are using the bird for, please please buy a whole chicken and cut it up.
At the time of this writing, we are in a bit of a financial mess. It is no coincidence that chicken is on more family menus because of this.
If you learn how to cut a chicken, you will save a ton of money.Typically, up to about $1 per pound.
Also, If you cook the whole chicken on the bone, it is much more flavorful and juicy. This is probably the most important reason to buy the whole bird.
But, let's say you only like breast meat. Fine. Save the rest of the chicken for a stock to make soup, beans, or sauces.
Or, save just pieces for later use as well- like buffalo wings. (Have you noticed how expensive those little buggers have gotten? Used to be throw aways until the Anchor restaurant in Buffalo taught us all about addicting wings!)
But an added bonus is that if you cut it, you can actually increase the number of pieces to stretch Mr. chicken for your budget.
Please Please #2: Please please brine your chicken. When asked how to bbq chicken, I tell people this is the most important step for juicy flavorful meat.
Or at least, if you have time, pre-season the chicken. With just kosher salt rubbed on, I let a whole chicken season for 48 hours. With a brine, I brine the whole bird for 24 hours if it is whole. If the chicken is cut up, I typically brine for 10 hours.
Please Please #3: For the most part, please please cook your chicken low and slow.
Sure, if you're doing chicken al mattone (Italian-style, under a brick) or roasting the chicken, you might stray from this.
But, for a great bbq bird I go low and slow on a smoker using hickory, oak, pecan, or other hardwood as a seasoning.
How slow? Typically I like 225 degrees for about 4 hours for a 1/2 chicken. Boneless skinless breasts will only take 2 hours or so.
But if it's a weeknight and you are using your gas grill, I still put all burners on low and put the chicken up above the fire as high as possible.
The backs (I love them, but most don't) which are really fatty, and the thighs and legs go on first.
Then I cover the grill to squelch flareups. After about 20 minutes, turning every 10 minutes or so, I put on the breasts and wings.
Again covered.
Timing depends on how hot your grill is, but gas grills are typically hotter than a slow smoker so cook times are: approximately 45 minutes or so for dark and backs and 25 - 30 for breasts.
This method gives the best chance for crispy skin, lower fat and great flavor.
Please Please #4: Please please don't overcook your birdy.
If you read the health department literature for chicken, (or for pork for that matter,) you will literally torch your meal.
I look for dark meat to be done in the 165 degree range, and 140 ish for white meat.
But, it's your bird, so if you're a bit squeamish, and I know people like this, then go ahead, cremate it.
This leads directly to my next plea:
Please Please #5: Please please don't worry about pink meat if you are using a brine and/or smoker! BBQ chicken recipes often leave the meat pink.
This is the natural reaction to the salt and the smoke. It's cooked. I promise.
Please please #6: Watch kitchen sanitation!
Learning how to bbq chicken, and even before that, how to cut chicken, should start with proper sanitation.
Because, for my money, chicken is one of the "dirtier" meats in the kitchen. A little spilled blood in the fridge will smell bad soon, I assure you.
And, so as not to worry about things like salmonella, do these things:
Use a different cutting board for chicken and other meats. If you do not have this luxury, sanitize your boards with a bleach water solution. Yep, it dries your hands, but it's a great kitchen sanitizer.
Do not mix cooked chicken with raw, and make sure the containers you store food in are covered and don't leak. If you are using a marinade, do not use it to baste cooked meats.
Sure, these are relatively simple. But nothing ruins a good party like food poisoning.
Now you know how to bbq chicken and are ready to tackle your favorite recipe!
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