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Barbequing chicken

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Barbequing chicken

Gooseberry | Apr 5, 2006 03:07 PM

I had lovely barbequed chicken pieces at a friend's house recently. One of the first times in a while I ended up sucking on the bones! So I thought I'd try to barbeque chicken at home, since the weather's turned so nice.

Firstly, I don't have a gas grill; I have an old, beat up generic one which I put charcoal in. The grill height is not adjustable. I know my friend parcooked the chicken first, to prevent it drying out over the coals. I was planning to marinate it overnight in buttermilk, just to be sure, parcook in the oven then transfer to grill. I'd use a baste with sugar in it, so I'd only baste at the very end to prevent burning.

My question is; is it better to grill bone-in pieces, or should I try and bbq a whole, butterflied chicken? Does anyone have any tips to ensure the best possible chicken? How long should I parcook it for, and how long per side, roughly?

Thanks for any advice in advance!

Link: http://www.capegooseberry.blogspot.com

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