Here is the key to good bbq chicken: on the grill, position the meat away from the fire, skin side down, for the first 10 mins.If you position your bird directly over the flame, the fat in the skin will drip right down and fuel the blaze - and suddenly you've got a raging, uncontrollable, even dangerous fire. Chicken cooked in this way is charred on the outside and under-cooked on the inside - the worst possible result!
Our way, the indirect heat will render off any fat from the skin in a safe spot, away from the flame.
Once the pieces have firmed up a bit, reposition them directly over hot coals for about 7-10 mins/side and you're golden. For extra flavor, you can whip up some home-made bbq sauce by mixing ketchup, Worcestershire, salt, pepper, lime juice, garlic, red pepper flakes, a splash of Guinness stout, and Tabasco sauce. Ah, the simple pleasures in life!
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1 comment:
Now this gets my mouth watering!!!! I LOVE CHICKEN! I feel like the guy from Forest Gump- remember the "shrimp dialogue"? I could & do eat & prepare chicken a gazzillion ways!! Aron-you've nailed it with this post..with the official beginning of summer right around the corner, you better bet that your approach to doing chicken will be repeated in good old Sherburne!!!!
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