Can you cook chicken like ribs?!
Can you cook chicken like ribs?
Here's the deal. Every time I grill chicken leg quarters they either don't get cooked enough, or the outside gets charred and the inside is chewy.
What we usually do with ribs is put them in a pyrex dish with marinade, cover them with aluminum foil and cook them in the oven on 200 all day, then throw them on the grill for about 3 minutes just to stick the sauce to them.
Can this be done with chicken? Will I overcook it if I don't watch it? How long should I cook it on low?
Answers:
You're using the right process, but I wouldn't pre-cook them for more than 1 1/2-2 hours, oven temp about 250. When you put them on the grill, place them on a part where it doesn't get too hot, everyone knows their grill's hot spots. What you want to do is use indirect heat to make sure they're done, then add some more sauce and let them sizzle for a moment or two on a hotter part of the grill. I do this all the time and the chicken isn't dry and doesn't get burnt. Good luck.
It should be fine because dark meat chicken doesn't really "overcook". Sounds like a great idea!
That's fine, I like Jamaican Chicken rice and Pea, I do the same thing you've suggested, but for the last 15 - 20 mins I take the lid or foil off and turn the oven up a bit to char it slightly and crisp the skin mmm, how long depends on the size of the chicken, personally I'm paranoid about under cooked chicken so I give mine about an hour
Absolutely darling! Sounds like you know what you're doing. Cook them all day-you know what to do....
before i grill chicken i love to boil them till no longer pink and then cook them on the grill till they get crispy that way no slip ups and always come out done
yah sounds yummy great for a BQ with some friends! it can be blackend chicken like what u but on skewers great in a ceaser salad as well!!!!!!!!!! so good luck
You sure can cook it like ribs! but here's what I would do to make sure it's cooked on the inside:
When you place it in the oven, put the chicken in a pan, cover the top with foil tightly. Doing this locks in steam making the inside of the chicken cook thoroughly without burning, it also locks in the moisture of the chicken (so it doesn't come out dry). Leave it baking in the oven like that at 350 degrees for about 30-45 minutes. Afterwards, remove the foil cover, then you can brush it more with your marinade sauce or whatever you want to flavor it with. Leave it back in the oven for another 20-25 minutes to caramelize & crisp the outside part of the chicken.
GOOD LUCK!
Personally, I think precooking or boiling any meat before grilling or barbequing is a sin... lol You're cooking out the flavor.
Two things you can do.
1. Use the lid to control temperature and flare-ups. The mistake people make with little grease fires is that they try to use a spray bottle. This only kicks up ashes onto the food and the flames will come back. The lid will control the flow of oxygen, thus reducing the flames.
2. Push the coals over to one side, so you have a cool spot to let food continue cooking but won't get the direct heat to burn the food.
If you have a propane grill, just turn on burner onto low and leave the other on high.
With proper control of heat (using the lid and pushing the coals to one side) you can cook chicken that comes out golden brown and not charred (unless you want it charred).
Why don't you get on the computer and look up the foodnetwork. They have great receipes and instructions for cooking most anything.
Personally I would never cook chicken the same way as ribs are cooked. It will be overcooked.
I normally cook chicken parts on the grill using medium heat and turning about every 7 minutes or so. When I use BBQ sauce it goes on near the end and cooks about 7-10 minutes. The entire cooking time is arund 40 minutes on medium high heat. It then is cooked well done, is moist in the middle and charred on the outside.
ps...I use a Weber charcoal grill and cook with the lid on.
yes, you can and should cook them that way, or, par-boil them for 15 minutes before putting them in the marinade and grilling them.