Mastering The Art Of Bbqing Chicken Quarters

Chicken quarters are a great, budget-friendly option for a summer barbecue. But how long do they take to cook? The answer depends on a few factors, such as the weight of the chicken, the temperature of your barbecue, and whether you're using direct or indirect heat. Bone-in chicken pieces will also take longer to cook than boneless cuts.

Chicken quarters should be baked for 35 minutes at 400°

The first step is to pat the chicken dry with a paper towel. This is important because removing the excess moisture will ensure that the oil adheres to the chicken. The oil helps the chicken cook evenly and crisp up nicely. It also helps the seasoning to stay in place.

Next, drizzle the chicken with oil and season it. You can use your favourite poultry spice blend or a simple mix of kosher salt, black pepper, garlic powder, and onion powder.

Then, bake the chicken on a rimmed baking sheet for 35 minutes. Baking it at a high temperature will allow the skin to crisp up.

Finally, add BBQ sauce and bake for another 10 minutes. Adding the sauce at the end ensures that it doesn't burn and gives the oil time to work its magic.

This is a simple and delicious recipe that's perfect for any weeknight dinner.

Chicken is safe to eat at 165°F

Chicken is safe to eat when it reaches an internal temperature of 165°F. This temperature ensures that harmful bacteria, such as salmonella, are destroyed. While this is the minimum safe temperature for chicken, it is important to note that different cuts of chicken may have different optimal temperatures for the best taste and texture. For example, dark meat like thighs and legs can be cooked to a higher temperature, around 180°F, for the best taste and tenderness. Boneless, skinless chicken breasts, on the other hand, are best cooked to the minimum temperature of 165°F to retain moisture.

When grilling chicken, it is essential to use a reliable meat thermometer to check the internal temperature. Clear juices or visual cues are not reliable indicators of doneness. The temperature of your grill and the size of the chicken pieces will also impact the cooking time. Bone-in chicken pieces will take longer to cook than boneless cuts, and the lower the grill temperature, the more time you will need.

For example, a boneless, skinless chicken breast weighing 5 to 8 ounces will take about 12 to 15 minutes to cook on a medium-high direct heat grill. You should flip the breasts every 5 minutes to prevent burning. For bone-in, skin-on breasts, the cooking time will be longer, around 25 minutes. It is recommended to use indirect medium heat for the first half of the cooking time and then finish with direct heat to avoid burning the skin.

To ensure food safety and the best taste, it is crucial to monitor the internal temperature of your chicken rather than relying solely on cooking time. Chicken is safe to eat at 165°F, but you may need to cook it longer to reach the optimal temperature for your preferred taste and texture.

Chicken should be marinated for at least 30 minutes

The timing of the marination is crucial. Marinating chicken for too long can result in a mushy texture. The acidic ingredients in a marinade will begin to break down the structure of the meat and it will start to "cook" before touching a heat source. Eventually, all the proteins in the chicken will break down, leading to a mushy texture.

Boneless, thinner cuts of chicken, such as tenders, can benefit from a quick marinade. Larger cuts and bone-in cuts of chicken will require a longer marinade to taste the impact.

It is also important to always marinate chicken in the refrigerator to prevent bacteria from forming. Ideally, place marinating chicken on the bottom shelf of the fridge to prevent any possible leaks or spills.

Grill chicken for 9-10 minutes, flipping halfway

Grilling chicken is an art, and timing is everything. For juicy, tender chicken, follow these steps and grill for 9-10 minutes, flipping the chicken halfway through.

First, it's important to start with refrigerated raw poultry. If your chicken is frozen, allow it to thaw overnight in the refrigerator. You can choose to remove the skin, but this is optional.

Next, preheat your grill. For charcoal grills, place the chicken on the grill rack, bone side up, over medium coals. For a gas grill, preheat and then reduce the heat to medium. Place the chicken on the grill rack, bone side down.

Now, you're ready to grill. Place your chicken on the preheated grill and grill for 9-10 minutes. To get those beautiful, even sear marks, flip the chicken halfway through.

While grilling, keep in mind that the temperature plays a crucial role. The ideal temperature for grilled chicken is 165°F. Use a meat thermometer to check the internal temperature of the chicken.

Once your chicken reaches 165°F, it's time to take it off the grill. Allow the chicken to rest for a few minutes before serving. This helps the juices redistribute, ensuring your chicken is juicy and flavourful.

With these simple steps, you'll be grilling chicken like a pro. Enjoy your perfectly cooked chicken, and don't forget to share it with your guests at your next barbecue!

Use direct heat for smaller portions, and indirect heat for larger portions

When barbecuing chicken, it's important to consider the size of the chicken pieces and the temperature of the grill. Smaller, tender cuts of meat that cook quickly, such as boneless chicken pieces, are best cooked using direct heat. Direct heat is perfect for achieving a charrd flavour and those distinctive grill marks. Larger portions, such as whole chickens or bone-in breasts, are better suited to indirect heat. This method cooks the meat evenly without burning and is great for achieving that fall-off-the-bone texture.

Direct heat cooking involves placing food directly over the fire or BBQ burners, exposing it to high, intense radiant heat. This method is best suited to smaller portions that cook quickly, such as steaks, hamburgers, fish fillets, boneless chicken pieces, sliced vegetables, and shellfish. The outside of the food is seared and caramelised, while the inside is cooked through. Direct heat cooking is perfect for cuts of meat that you want to cook hot and fast, and it's a good option for any food that cooks in less than 20 minutes.

Indirect heat cooking, on the other hand, involves placing the heat source to one or both sides of the food, with the food sitting above an unlit section of the barbecue. This method surrounds the food with lower, indirect heat and is perfect for larger or tougher cuts of meat that take longer to cook, such as whole chickens, joints of meat, or ribs. The food cooks with radiant and conductive heat, as well as convection heat that circulates around the food. This results in even cooking without burning, making it ideal for food that takes longer than 20 minutes to cook.

When barbecuing chicken, it's important to ensure that it's cooked thoroughly to avoid foodborne illnesses. The minimum safe internal temperature for chicken is 165 °F (75 °C). However, larger pieces with bones, such as dark meat like thighs, are more palatable at a higher temperature of 175 °F. Using a meat thermometer is the best way to ensure your chicken is cooked properly.

The cooking time for chicken quarters will depend on whether you're using direct or indirect heat and whether the chicken includes bones. Chicken leg quarters with bones will take 30 to 40 minutes over indirect medium heat (350 °F) and an additional 10 minutes over direct heat to brown the skin. Boneless, skinless chicken breasts, on the other hand, will take 12 to 15 minutes over medium direct heat.

Frequently asked questions