How To Barbecue Chicken On A Gas Grill?
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Grilled poultry is among the most famous dishes at summer barbeques. And spring cookouts. And fall tailgating parties. And family dinners. You get the idea. Everyone loves grilled poultry. And no wonder, when done right it's super flavorful and goes with a major collection of dishes. Sadly, grilled poultry is also possibly the most frequently destroyed dishes out there, be that by overcooking, undercooking (and then clipping into and re-cooking), or being cooked over the wrong temperature and allowed to gradually but surely dry out.
Worry not! There's a better method. A far better way. If you begin with high-quality poultry (if you can locate it, then birds raised on pasture will offer the best taste ) and follow this simple method of using bone-in poultry, pre-salting the bird, and using indirect heat for the bulk of the cooking time, you'll be astonished at the results. Juicy, flavorful, tender poultry which tastes like chicken ought to.
For tackling whole poultry on the grill, you might use the method described below, just ask your butcher to spatchcock the poultry to you personally, or DIY by cutting out the backbone and opening the poultry so it lays give or take level so it could cook equally on the grill.
Ingredients
- 4 poultry breast halves (and/or upper top thighs, bone-in, skin-on)
- 1/2 teaspoon fine sea salt
Steps to Make It
- Gather the ingredients.
- Thoroughly dry the poultry.
- Sprinkle the poultry pieces with the salt, taking good care to work some beneath the skin.
- Cover and chill at least 2 hours and up to overnight.
- Let the beans come to room average temperature for about half an hour before grilling.
In the meantime, prepare a gas grill for indirect heat. Turn all burners on top and close the lid. When the temperature in the grill reaches 400 F, then turn off one burner. The area over the turned-off burner would be the indirect heat section.
- Brush the cooking grate with vegetable oil.
- Set the poultry skin-side down on the indirect heat section of the grill.
- Close the lid on a gas grill and cook for fifteen minutes.
- Turn the poultry over, close the lid on the gas grill, and cook ten minutes.
Move poultry to direct warmth section and cook, turning once, until skin is brown and crispy - about five minutes. (Pay close attention to any dripping fat or added oils or marinades catch fire easily. You might want to maintain a jar of the spray of water close to douse fires )
Test the poultry for doneness by cutting into its center. It should be slightly pink (it will finish cooking while it rests). In case the heart is quite pink, then return the poultry to the indirect heat section and cook another five minutes.
Let the poultry rest at least ten minutes, covered with foil, before working out. Serve hot, warm, or at room average temperature.
To get more gas grill information and resources, visit Gears Judge.
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