BBQ - Chicken parts

Grilling up chicken parts are easy, tasty and great!

What's your favorite chicken part, legs, thighs, wings or breast?  They're all good to me and if done right they'll be good to you!

Wash the chicken pieces thoroughly and pat dry with paper towels.

You can marinade the parts first or not or you can brine the parts first or not, you decide.

If you aren't marinading or brining, lightly coat with olive oil, then sprinkle seasoning salt and pepper all over the chicken parts.

I prefer indirect grilling, the coals on 1 side of the grill the meat on the other.  Make sure your grill grates are oiled with Pam or vegetable oil so the chicken won't stick.  Make sure your fire is at about medium heat.

Grill until chicken is browned and crisp and completely cooked through

Grill the wings about 20 minutes 
Grill the chicken breasts for about 35 minutes
Grill the thighs and drumsticks for 25 minutes
The last 10 minutes add sauce if you like
The chicken should register 165 degrees when done

As the chicken finishes cooking, remove to a warm clean plate.  Cover with foil and let it rest for 10 minutes before serving.

Enjoy yourself and don't forget to check our the archives on the right!

BBQ - Getting the grill marks

There's two commonplace patterns to grill marking: the single strip and the crosshatch.

Either one you choose, the food should start out at a 45 degree angle to the grate

The trick is to think of the grill as the face on a clock:

1. Place steaks, chicken, or even fish pointing to the ten o'clock position on a hot grill.
2. After 2 minutes, rotate the meat a quarter-turn to the right, to two o'clock.
3. Two minutes later, flip the meat over uncooked side down, grill marks up-pointing to ten o'clock.
4. In 2 minutes, rotate it to two o'clock again until it's cooked to your liking.

This leaves a diamond grid that will let everyone know that you're a true grill master.

For the single strip you just don't rotate the meat to two o'clock. You just do ten o'clock on both sides.

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BBQ - Spatchcock Chicken

Set up your grill for indirect grilling.

You need a whole chicken, place it on its breast.  Starting from the neck, make a long cut down one side of the backbone to the tail.  Make another long cut down the other side of the backbone.  Remove the backbone and discard or save it for stock.

Fold the chicken open like a book, skin side down.  Use a paring knife to cut along each side of the breastbone.  Run your thumbs along both sides of the breastbone and white cartilage, then pull the bones out.  The chicken is now spatchcocked.

Lightly coat the chicken with olive oil and season with your favorite rub or seasoning salt and pepper.

Grill the chicken skin side down for about 15 minutes and then turn it over to finish grilling it.  The chicken should reach at least 165 degrees.  Use a thermometer to check to see if it's done .  Place the thermometer in the thickest part of the chicken being careful not to hit a bone.

You can wrap the wing and leg tips in foil if you like.

This is some good eating!

BBQ - CHICKEN WING LOLLIPOPS

A chicken wing has 3 sections and you want to cut it in those 3 sections

The wing tip which doesn’t have much edible meat on it, so I usually freeze it and use it for making chicken stock. 2. The middle part which has two bones in it and can be used for buffalo chicken wings. 3. The part that we want is the third, the thickest part which looks like a little drumstick when cut away.

Once you've cut the wing in the 3 sections grab the thin end or the little drum stick firmly, then carefully cut through the skin surrounding the bone, using a sawing motion and turning it around. Let the knife do the work

Once the skin is cut all around, use your knife to scrape down the meat from the bone. Push the meat down to the other end

Using your fingers, pull the meat over the fat end of the bone so that it’s inside out.  You can grill it, bake it or fry it (These are great appetizers).

BBQ - Chicken & Poultry

Inspected by United States Department of Agriculture (USDA)
Graded by Agricultural Marketing Service Department
Three grades, ABC although only Grade A is found in supermarkets

Size and age:

Broiler – fryer, 7 weeks old, 2 ½ to 4 ½ lbs
A broiler is a type of chicken raised specifically for meat production, they are noted for having very fast growth rates.

Roaster, 3 to 5 months old, 5 to 7 lbs

Capon, castrated male (rooster), 4 to 7 lbs  

Cornish game hens, 1-2 lb young chicken
In the USA, a Cornish game hen, also sometimes called a Cornish hen, poussin, or Rock Cornish hen

BBQ - Beer Can Chicken

I've made this several times and it always turns out great! It's like roasting a chicken in a vertical position over a beer can. The fat drains off and the skin gets crispy. The beer in the can steams and gives the chicken flavor from inside.

Here's how you do it:

Get a whole chicken 3 1/2 - 4lbs, lightly rub it with olive oil, then sprinkle the inside and out with your favorite seasonings or rub. Pop the top of the beer can, drink 1/2 the beer and make a few extra holes in the top. Sprinkle some of your seasonings or rub into the beer can.

Holding the chicken at the top, lower the bottom opening of the chicken onto the beer can so the can fits into the chicken cavity.

Pull the legs forward to form a stand like a tripod. The chicken should stand on it's on, balanced or buy a beer can chicken stand.  Its 1 of the products on this blog.

Tuck the wings behind the chicken's back.

Set the chicken on the grill and ensure you get a temp read of at least 165 degrees before considering it done.

This will be some good eating!

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