Barbecuing chicken is a delicate art, and it's easy to mess up by undercooking or over-charring. The secret to success is to take your time – barbecuing is a slow process, and you should allow at least an hour, and up to two hours, for your chicken to cook through. It's also important to keep the temperature low and steady.
Characteristics | Values |
---|---|
Prep time | 10 minutes |
Grill time | 10 minutes |
Chicken cut | Breasts, thighs, legs, wings |
Marinade ingredients | Oil, vinegar, lemon juice, lemon pepper |
Marinade time | 30 minutes to overnight |
Grill heat | Medium |
Grill time | 5-7 minutes each side |
Chicken temperature | 165°F |
Rest time | 5 minutes |
What You'll Learn
Flattening the chicken breasts for even cooking
Flattening chicken breasts is an important step in achieving juicy, evenly cooked BBQ chicken. By nature, chicken breasts are uneven in thickness, which can lead to the thinner parts drying out before the thicker parts are fully cooked. Flattening the chicken breasts ensures they cook at the same rate, preventing the meat from drying out.
To flatten chicken breasts, place the chicken between two sheets of parchment paper or plastic wrap. Using a meat mallet, rolling pin, or saucepan, gently pound the thickest part of the chicken until it is even with the thinnest part. Aim for a consistent thickness throughout the breast. This process is called "pounding" and will also help to tenderize the meat.
Flattening chicken breasts has additional benefits. Firstly, it reduces the cooking time as the heat will penetrate the meat more quickly. Secondly, any brine or marinade used will be able to penetrate the chicken faster, enhancing the flavour.
Once you've finished pounding, you can proceed to brine or marinate the chicken. However, if you're short on time, you can skip this step and proceed directly to grilling. Just remember to oil your grill grates to prevent sticking and ensure your grill is nice and hot before placing the chicken on it. Grill the chicken for around 4 minutes on each side, or until the internal temperature reaches 165°F.
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Marinating the chicken for flavour and moisture
Marinating the chicken is essential to infuse extra flavour and keep the meat juicy. You can use a variety of ingredients for the marinade, such as vinegar, oil, lemon juice, and seasonings like lemon pepper, garlic powder, thyme, and oregano. It is important to note that acidic ingredients like vinegar or lemon juice can "cook" the exterior of the meat, so it's best to use ingredients like lemon zest to add lemon flavour without affecting the texture.
When preparing the chicken for marinating, it is recommended to tenderize the meat first by pounding it to an even thickness. This helps the chicken cook more evenly and ensures that one end doesn't dry out before the other is fully cooked. After tenderizing, place the chicken in a resealable plastic bag or a bowl, cover it with the marinade, and refrigerate for at least 30 minutes or up to overnight.
Once the chicken has finished marinating, it is important to discard the used marinade and not reuse it. Pat the chicken dry, and it's now ready for grilling!
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Using the correct temperature and timing
When barbecuing chicken, it's important to get the temperature and timing right to ensure the meat is cooked through without drying out. Here are some detailed instructions to help you achieve perfectly barbecued chicken:
Temperature Control:
- For charcoal grills, create a cool zone by arranging the coals on one side, allowing you to move the chicken to a cooler area if needed.
- For gas grills, turn down the heat to low or medium-low (between 250°F and 275°F, not exceeding 300°F).
- If your grill has a top rack, utilise it by placing the chicken further away from the direct heat source.
- Maintain a low and slow cooking temperature for the best results.
Timing:
- Barbecuing chicken typically takes at least an hour and can go up to 2 hours, depending on the size of the pieces.
- Bone-in chicken pieces, particularly legs and thighs, tend to hold up better during longer cooking times than boneless breasts, which can dry out more easily.
- To prevent undercooking or over-charring, use a meat thermometer to check the internal temperature of the chicken.
- Chicken breasts are considered done when they reach an internal temperature of 160°F, while thighs should be cooked to 170°F.
- Alternatively, insert a knife into the thickest part of the meat; if the juices run clear, the chicken is ready.
Additional Tips:
- If using a charcoal grill, ensure the coals are covered with grey ash and hold your hand 5 inches above the coals. If you can hold it there for 5 to 7 seconds, the grill is at medium heat.
- When grilling chicken breasts, pound them to an even thickness before cooking to ensure even cooking and prevent drying out.
- Marinating the chicken can enhance flavour and juiciness, but avoid marinades with high sugar content as they may burn.
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Basting the chicken with sauce
To begin, you'll want to create a basting sauce by thinning out your favourite barbecue sauce with water. The ratio of sauce to water is up to your preference, but a good starting point is a 1:1 ratio. Mix the sauce and water together, and set it aside until you're ready to start basting.
Once your chicken has been seared and moved to the cooler side of the grill to continue cooking, it's time to start basting. Using a brush, generously apply the thinned barbecue sauce to the chicken pieces, making sure to coat all sides. Then, turn the chicken pieces a few times to ensure even cooking and to allow the sauce to reduce and intensify in flavour without burning.
Repeat the process of basting and turning the chicken every 15 to 20 minutes until the chicken is cooked through. You'll know it's ready when the internal temperature reaches 160°F for breasts and 170°F for thighs, or when the juices run clear when the meat is pierced.
By following this basting technique, you'll end up with juicy, flavourful chicken that your family and friends will surely enjoy.
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Letting the chicken rest after cooking
Once you've achieved the perfect char on your chicken, it's important to let it rest for a few minutes before serving. This is a crucial step in keeping your chicken tender and juicy. Here's why:
When chicken is cooked, the proteins inside the meat tighten and push out the juices. If you cut into the chicken immediately, these juices will spill out onto your plate, leaving you with dry and less flavourful meat. By letting the chicken rest, you allow the proteins to relax and the juices to redistribute throughout the meat. This ensures that when you cut into the chicken, the juices stay locked inside, resulting in a moister and more succulent bite.
The ideal resting time for chicken is around 5 minutes. During this time, the internal temperature of the meat will also continue to rise, ensuring that it reaches the desired doneness. This resting period gives you the perfect opportunity to finish up any side dishes, set the table, or pour yourself a drink.
While letting the chicken rest, it's important to keep it covered. You can use foil or a lid to prevent the heat from escaping and to ensure the chicken stays warm. It's also a good idea to let the chicken rest on a cutting board or platter, rather than the grill, as the heat from the grill can continue to cook the meat, leading to overcooking.
In addition to improving the texture and juiciness of the meat, letting the chicken rest also enhances food safety. Cooking kills bacteria, but the hot juices released from the chicken can contain harmful bacteria. By letting the chicken rest, you allow the juices to cool down, reducing the risk of bacterial growth.
Finally, resting the chicken gives you the perfect opportunity to add any final touches to your dish. If you're using a barbecue sauce, you can brush it onto the chicken during the last minute or two of grilling, and then let the chicken rest. This will allow the sauce to thicken and glaze the chicken without burning.
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Frequently asked questions
It depends on the cut of chicken. Chicken breasts will take around 8-10 minutes per side, whereas chicken thighs, legs, or wings are better suited to barbecuing and will take at least an hour, and up to 2 hours.
Barbecuing is a slow and low method of cooking, so keep the temperature low. The internal temperature of the chicken when it is done should be 160°F for breasts and 170°F for thighs.
First, flatten the chicken breasts so they cook evenly. Then, brine the chicken for 30-60 minutes before grilling. During cooking, keep the chicken moving so it doesn't burn, and baste it with a thinned-out sauce to keep it moist. Finally, let the chicken rest for 5 minutes after cooking to retain its juices.