Grilled chicken on a gas grill?!
Grilled chicken on a gas grill?
Help........everytime I try to cook bone in chicken parts on the gas grill it gets dry. I love chicken on the grill with b.b.q. sauce and want to make it tomorrow but I hate when its dry. Any ideas on what really works? For some reason chicken is the only thing I have trouble with on the grill. I made pork chops tonight and they were very good. Any suggestions would be greatly appriciated. Also about how long should it take. I have tried to look it up myself but I cant find a plain old receipe for bone in chicken parts on the grill with added bbq sauce. I will be using Sweet Baby Rays sauce. Thanks...........
Answers:
Cook slow. Thats the key.
cook when half frozen.
I've found that it helps to have the gas grill on medium heat, lid down until you turn the meat, then lid up. Baste often.
I don't put the chicken directly over the flame, either, otherwise the outside cooks faster than the inside and it isn't appetizing.
I actuall prefer charcoal - nothing overcooks or dries out.
try marinading the chicken overnight. make sure that the marinade have a acid in the marinade like lemon juice or ginger. this will keep it tender. try not to overcook the chicken either and cook it on low. you can also marinade the chicken in a vinegar based marinade too. try a bottle of italian dressing.
Get your grill up to 375 before putting the chicken on,Always cook the thighs for about 10 minutes before you put the rest of the chicken on. If possible turn 1 of the burners off and moce the chicken to the "cooler" part of the grill so it will cook slower.
Marinate your chicken in any way you like....dry rub, wet marinade..........but make sure you have a "cool" side on your grill and sear the chicken on the hot side until niceley marked...DO NOT POKE WITH FORK, but move the chicken on the cool side for starter......indirect heat will will let the juices stay IN. When juices run clear, you can move the chicken parts to the hotter side of the grill and baste with your sauce. If you start out putting the chicken on the grill raw with the sauce, the sugars in the sauce will burn, look and taste horrible, and the inside will be raw.
You can also wrap you chicken parts in foil.......again.....start on the cooler side of the grill, move to hot part last 10 min of cooking.
less cooking time, if your chicken is dry, you are overcooking it.
I parboil the chicken in some water with onions, salt and pepper....just long enough to get rid of some of the fat. Then move the chicken to the grill with medium heat to brown both sides. Then place a piece of aluminum foil on the warming tray, move the chicken to the foil tray and apply generous amounts of your favorite BBQ sauce. This should create some juicy chicken that is not over done and will taste great.
For a juicy chicken, marinate in Tecate beer for 5 hours, pat dry and either use BBQ sauce or Emeril's Southwest Essence. Grill on medium heat 7 to 10 min per side or until cooked through.
Boil it for a while till it is cooked through, then sauce it up and cook it on the grill long enough to crispify the outside. Starting with raw chicken on the grill results in over-cooking.