Grilled Chicken: Tips needed.

[Nordic Viking]

What's the best method to grill chicken on a gas grill / barbecue so that the chicken doesn't stick to the grill?

Please give me some tips.

[Vicv]

I just make sure the grill is well preheated. Full heat for about ten minutes or so then brush clean. Reduce temp to low and put on chicken pieces which have been rubbed with olive oil. The trick is you can't flip meat until its ready to be flipped. Once it's ready the meat won't stick anymore cause it's cooked. So if you try to flip and it's still sticky stop and wait a few minutes. It's the same as grilling meat in a non non-stick pan like cast iron. Once the surface of meat is cooked it no longer sticks

[Gollnick]

Exactly, Mr. Vicv.

The other option is rotisserie. This is my favorite way to grill a whole chicken.

[Carpentermatt]

A quick easy solution is to use a non stick spray that is made for the grill. You can spray it on even when there is flame present and it won't flare up. In my experience it keeps everything from sticking.

[hhski]

Spatchcock the chicken. It involves cutting the back bone out of a whole chicken. I also let my chicken rest over night
Uncovered salted and a small amt of baking powder rubbed on the skin. I also place herbs under the skin between meat and skin and pierce the skin with the point of a knife over the fat pockets. Before placing on grill I rub the skin with olive oil and have grill at 275-300 F

[gregorio]

I do as Vicv suggests but I then move the chicken to indirect heat cooking after about 10 minutes on each side. This is especially easy on better gas grills where you can set the heat to different settings on different sections of the grill. Usually turn one side to medium and the other to off and close the lid having put the chicken to the section where the heat is off.

[the swede]

beer can chicken:

http://www.backyardindulgence.com/wp...n-chicken3.jpg

[mctrinket]

It should not stick to the grill. If it's sticking it means you are trying to move it too soon.

What you need to do is get one area of the grill screaming hot--crank the heat. Put the chicken skin side down and LEAVE IT ALONE. Do not poke prod or move. It should come away clean after a few minutes. Flip it and do the same on the other side.

Then you will need to move the chicken to another part of the grill where the heat is medium-high, not screaming hot. This is where you finish the chicken, cooking it until the internal temp reaches cooked (google that and get an instant read food thermometer).

That's really all there is to it!

[Nordic Viking]

I guess my problem was too much heat and and moving it too soon.

Thanks for all the tips guys

[fast14riot]

For the inexpensive grills with poor heat control, place the chicken on a properly preheated clean grill rack over medium heat for 5-7 minutes, then turn down the heat and finish on the top rack. I almost never turn mine and get delicious, juicy chicken every time. I pull mine when the interal temp reaches 135*F and let sit for 5 minutes before carving. I also marinate mine for 6-8 hours before. If you don't have time to marinate, a sauce of your choice that will glaze when cooked will help keep the chicken from drying out. Also avoid having great differences in thickness, don't spread out thin flaps of meat, they cook much quicker and will dry out before the rest is done. Tying with butchers string is fine. Try taking asparagus, bell pepper, and cheese (I prefer smoked gouda) and wrapping a butterflied boneless breast around it and tie it. Rub with lemon pepper an olive oil. Grill and enjoy with risotto or a citrus cous cous.


-Xander

[powernoodle]

My best suggestion is not to overcook the chicken. Glory is found by cooking the chicken enough to kill any pathogens, but no more.

[komondor]

I've been making a lot of grilled chicken lately. Usually skin-on/bone-in thighs or drumsticks. This is what I do, and I love it:

I generously coat the pieces in a dry rub of various spices: Pride of Szeged chicken rub, Old Bay, garlic powder, onion powder, crushed pepper, thyme, paprika, and usually something hot (like cayenne or habanero powder). I do not add extra salt (salt comes in the Szeged and Old Bay seasoning blends). I place them on a broiler pan and stick them in the oven on low heat, about 200°, for about 3 hrs. Then I turn them over and crank the heat up to about 350° for about half an hr.

I then place them on the grill on LOW heat for about 15 minutes per side. Excellent.

I then spend the rest of the week eating cold grilled chicken from the fridge, the way it was meant to be eaten.

[jstrykr74]

Brining a chicken for 4-6 hours (whole chicken, less for parts) will help keep it nice and juicy no matter how you prepare it. Just remember to remove it from the brine about an hour or two before you are going to start and let it set covered in the fridge. And as with any meat, let it rest for 15-20 minutes between cooking and eating.

[Shann]

Heat the grill on high, clean it and oil it (I just spray some PAM on it but you can also use paper towel and oil). I'm not a skilled grill cook, but I can make some good stuff. My favorite grilled chicken is skinless boneless breast. I pound them to a uniform thickness--maybe 3\4 inch an poke some holes in them. Brined for 1 hour in a saltwater solution with a little sugar. Then cook over medium to medium high heat.

Since they are uniform thickness, no raw and overcooked parts. The brining keeps it moist.

[hung-solo]

I just make sure the grill is well preheated. Full heat for about ten minutes or so then brush clean. Reduce temp to low and put on chicken pieces which have been rubbed with olive oil. The trick is you can't flip meat until its ready to be flipped. Once it's ready the meat won't stick anymore cause it's cooked. So if you try to flip and it's still sticky stop and wait a few minutes. It's the same as grilling meat in a non non-stick pan like cast iron. Once the surface of meat is cooked it no longer sticks

exaclty... also what helps is a high temp Pam spray. reduce the flame or kill the flame for a minute, spray down the grill and turn back on. just step back in case any of the oil catches but i have never had that problem. use your brain.

[Bufford]

When cooking chicken breasts I put them into indirect heat with the bone cavity facing the grill and skin side up. I leave it that way until fully cooked. They take anywhere from 45 minutes to an hour. First fire up the grill on high for 10 minutes then turn down to low for a couple of minutes to normalize the grill temperature prior to cooking.

[hung-solo]

When cooking chicken breasts I put them into indirect heat with the bone cavity facing the grill and skin side up. I leave it that way until fully cooked. They take anywhere from 45 minutes to an hour. First fire up the grill on high for 10 minutes then turn down to low for a couple of minutes to normalize the grill temperature prior to cooking.

i do this as well. esp on the cheap gas grill. it does take longer but boy is it super juicy when it comes off. i do baste every 10 mins.

[Gollnick]

Inspired by this thread, I grilled some chicken thighs last night. This is a very simple and quick thing to make and yet quite delicious. I realized that we all forgot an important step: dry the chicken. Before you season or oil it, first dry it off with paper towel. Press the towels down and allow a minute or so the absorb all water on the surface. Then remove the towels, season the chicken (I just used salt and pepper), then spray on oil (I used ordinary olive oil because that's what's in my sprayer), and then head for the pre-heated and brushed-clean grill. A few minutes over direct high heat will crisp the skin and give nice grill marks. Then, flip over for a few minutes of high heat on bottom side. Then transfer to indirect and lower to medium (interior of about 350) to finish up for about 10 or 12 more minutes. They were really good made even this simple way. But don't forget to dry the pieces off or you'll end up steaming instead of grilling.

[hung-solo]

^ if you use a charcoal grill dont dry your chickens out too much. you want it to help drip on the coals and make smoke. we cooked a mess of chicken quarters this past saturday. rub the chicken (store bought i love stubbs) and leave it for an hour. toss em on a hot grill and used some homemade BBQ sauce for basting nice layers of good flavor on the chicken. damn it was good.

[masterweb]

You need to cook it well before you could turn the chicken. Also make sure that you are supplying heat in a moderate level. You should not over heat the chicken also.
___________________
flame grilled chicken