Can I grill chicken using the "Indirect Method" on my charcoal BBQ? Any downside to this?!
I like grilling indirectly - especially with Pork - because you get so much flavor!. Things grill and cook very slowly and end up with a wonderful, tender, smoky taste!.
This method works great with Pork and other meats - but what about with Chicken!?
Is it okay to grill chicken that way!? Or is it better to cook chicken more quickly and directly!?
NOTE: "indirect grilling" means you are moving all your coals to one side and placing the meat on the grill in a space where there is NOT coal directly below it!.
Any thoughts on this would be greatly appreciated!.
ThanksWww@FoodAQ@Com
This method works great with Pork and other meats - but what about with Chicken!?
Is it okay to grill chicken that way!? Or is it better to cook chicken more quickly and directly!?
NOTE: "indirect grilling" means you are moving all your coals to one side and placing the meat on the grill in a space where there is NOT coal directly below it!.
Any thoughts on this would be greatly appreciated!.
ThanksWww@FoodAQ@Com
Answers:
Secrets to perfect chicken!.
1) Bring your breasts (chicken breasts, that is) to room temperature!. I usually place frozen chicken breasts in hot tap water to defrost!. Once the water cools down, dump it and replace it with more hot water!. Do this until the water only cools to room temp!. The chicken should be close to room temp by then!. Pat dry!.
2) Always season with Johnny's Season Salt (Mmmmm)
3) Sear the chicken!. This is something you do quickly!. I prefer to BBQ everything, but you can do the same in a pan (cast iron, of course)!. On my grill, I always have two heat zones!. Hot and low heat!. Once the grill is hot, place the chicken breasts on the hot side!. Give it 2-3 minutes to get a nice sear and flip it and do the same on the other side!. This will help seal in the juices!. Take the chicken off the heat for ten minutes to let it come back to room temp!. This allows the chicken to cook more evenly!.
4) NEVER USE A FORK! Use tongs to flip your meat!. never poke it, or the juices will flow out!. The meat will be dry and it will cause flare-ups!.
5) Place the breasts back on the low temp side of the grill and close the lid!. Flip to prevent burning!. Notice the texture/consistency of the breast!. When it is raw, it is floppy and soft!. As is cooks it will firm up!. Just as the chicken tends to spring back when you apply pressure with your tongs, take it off the grill and place it on a platter!.
6) Tent your meat!. Whatever meat you are cooking, ALWAYS cover it with foil and seal the edges!. Leave it tented for at least 10 minutes!. 15 minutes is be better!. Don't peak!. Let it rest!. All the juices that were excited by the heat will now settle back into the meat and it finish the cooking process without drying out!.
7) One other item, if your breasts have the skin on them, cook them with the skin up so it will baste your chicken while it is cooking!.Www@FoodAQ@Com
1) Bring your breasts (chicken breasts, that is) to room temperature!. I usually place frozen chicken breasts in hot tap water to defrost!. Once the water cools down, dump it and replace it with more hot water!. Do this until the water only cools to room temp!. The chicken should be close to room temp by then!. Pat dry!.
2) Always season with Johnny's Season Salt (Mmmmm)
3) Sear the chicken!. This is something you do quickly!. I prefer to BBQ everything, but you can do the same in a pan (cast iron, of course)!. On my grill, I always have two heat zones!. Hot and low heat!. Once the grill is hot, place the chicken breasts on the hot side!. Give it 2-3 minutes to get a nice sear and flip it and do the same on the other side!. This will help seal in the juices!. Take the chicken off the heat for ten minutes to let it come back to room temp!. This allows the chicken to cook more evenly!.
4) NEVER USE A FORK! Use tongs to flip your meat!. never poke it, or the juices will flow out!. The meat will be dry and it will cause flare-ups!.
5) Place the breasts back on the low temp side of the grill and close the lid!. Flip to prevent burning!. Notice the texture/consistency of the breast!. When it is raw, it is floppy and soft!. As is cooks it will firm up!. Just as the chicken tends to spring back when you apply pressure with your tongs, take it off the grill and place it on a platter!.
6) Tent your meat!. Whatever meat you are cooking, ALWAYS cover it with foil and seal the edges!. Leave it tented for at least 10 minutes!. 15 minutes is be better!. Don't peak!. Let it rest!. All the juices that were excited by the heat will now settle back into the meat and it finish the cooking process without drying out!.
7) One other item, if your breasts have the skin on them, cook them with the skin up so it will baste your chicken while it is cooking!.Www@FoodAQ@Com
Essentially indirect grilling is the same as smoking or slow-cooking!. Yes, you can do that with chicken!. It will hold in the juices more!. Same goes for any meat!. But you have to decide if it's worth the wait!. Searing the chicken on either side first will also seal in the flavor!. Not quite as much as slowcooking, but it's a lot quicker!.Www@FoodAQ@Com
I grill chicken this way all the time & it turns out great every time!!
The one thing you need to watch out for with indirect grilling is since you are cooking low & slow you do not want the meat to dry out!. I baste often with a mixture of light beer & apple juice!. If we want to make true bbq chicken, then we'll baste the last 30 minutes or so - I prefer to just marinate in spicy italian dressing for a couple of hours before grilling!.!.!.!.!.!.!.!.Let rest for about 5 - 10 minutes before cutting to seal in the juices!.!.!.!.!.!.Yummy!Www@FoodAQ@Com
The one thing you need to watch out for with indirect grilling is since you are cooking low & slow you do not want the meat to dry out!. I baste often with a mixture of light beer & apple juice!. If we want to make true bbq chicken, then we'll baste the last 30 minutes or so - I prefer to just marinate in spicy italian dressing for a couple of hours before grilling!.!.!.!.!.!.!.!.Let rest for about 5 - 10 minutes before cutting to seal in the juices!.!.!.!.!.!.Yummy!Www@FoodAQ@Com