Author Topic: bbqing chicken  (Read 12854 times)

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Offline seahorse513

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bbqing chicken
« on: July 05, 2011, 04:25:01 PM »
Ok, i think chicken is hard to bbq, because it gets very dry inside or still very raw, and burnt on the outside. My stepdad suggested I boil it first then just throw on for 15 min to brown it to get the bbq effect. I like to marinate too. I thought to boil it, then marinade/refregerate for 2 hours then throw  on bbq. Suggestions and advice greatly appreciated....
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Offline rich_t

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Re: bbqing chicken
« Reply #1 on: July 05, 2011, 04:32:40 PM »
I always poach chicken first if I am going to grill it.

I marinate after poaching if I want to use a marinade.  For chicken I prefer injection marinade.  But I have had good success with a decent dry rub after poaching and before grilling.

I also use a very hot grill.  The purpose being to crisp the skin quickly without over cooking the meat.
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Offline seahorse513

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Re: bbqing chicken
« Reply #2 on: July 05, 2011, 05:29:19 PM »
I always poach chicken first if I am going to grill it.

I marinate after poaching if I want to use a marinade.  For chicken I prefer injection marinade.  But I have had good success with a decent dry rub after poaching and before grilling.

I also use a very hot grill.  The purpose being to crisp the skin quickly without over cooking the meat.
ok, how long do you poach for??
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Offline rich_t

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Re: bbqing chicken
« Reply #3 on: July 05, 2011, 05:44:10 PM »
That depends on what portion of the chicken I am planning to grill.  For legs, thighs and wings about 10-12 minutes.  For large breasts I poach for about 15-20 depending on size.

I have my water at a hard full boil before I put the meat in.

The meat won't be fully cooked during the poaching process.  It will finish on the grill.


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Offline seahorse513

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Re: bbqing chicken
« Reply #4 on: July 05, 2011, 06:12:29 PM »
That depends on what portion of the chicken I am planning to grill.  For legs, thighs and wings about 10-12 minutes.  For large breasts I poach for about 15-20 depending on size.

I have my water at a hard full boil before I put the meat in.

The meat won't be fully cooked during the poaching process.  It will finish on the grill.



awesome, thankyou so much!!!
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Offline Odin's Hand

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Re: bbqing chicken
« Reply #5 on: July 05, 2011, 09:00:16 PM »
You have to cook it on slow, somewhat-indirect heat to prevent drying. I made 14 drumsticks yesterday and it took me about 30 minutes to finish them w/ charcoal about 1 1/2 ft. away.
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Offline Thor

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Re: bbqing chicken
« Reply #6 on: July 05, 2011, 09:01:45 PM »
I NEVER poach chicken (or ribs) before grilling. It takes out some of the flavor. The better trick is to watch carefully and use a lower heat. I'll sear the meat (it doesn't matter what kind of meat, either), then move it to a place on the grill where it can cook slowly & evenly, if need be. Usually, for chicken, I'll sear it and then move it to the top rack of the grill and shut the burners off on that side, using indirect heat to finish the cooking. You can ask Inga what kind of job I usually do on the grill. Eupher can also attest to my BBQ skills.
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Offline seahorse513

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Re: bbqing chicken
« Reply #7 on: July 05, 2011, 10:47:10 PM »
I NEVER poach chicken (or ribs) before grilling. It takes out some of the flavor. The better trick is to watch carefully and use a lower heat. I'll sear the meat (it doesn't matter what kind of meat, either), then move it to a place on the grill where it can cook slowly & evenly, if need be. Usually, for chicken, I'll sear it and then move it to the top rack of the grill and shut the burners off on that side, using indirect heat to finish the cooking. You can ask Inga what kind of job I usually do on the grill. Eupher can also attest to my BBQ skills.

I have a table top gas grill. so i should sear it, then maybe lower the gas level, and put on top shelf for about thirty minutes?? I have bone in thighs.
The sea is treacherous, but an even hand on the keel brings it safely to port.

Nothing is sexier than a man and his gun!!!

A man should prefer his own company to that of others, because no matter where he goes,he'll find himself there..

"The problem with socialism is that eventually you run out of other people's money".  Lady Maggie Thatcher

Offline Thor

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Re: bbqing chicken
« Reply #8 on: July 06, 2011, 05:52:20 AM »
I have a table top gas grill. so i should sear it, then maybe lower the gas level, and put on top shelf for about thirty minutes?? I have bone in thighs.

That's pretty much what I do.  It may take more than half an hour, though. Depending on the size of the thighs, mine usually go for about 45 mins in the oven or on the grill. A meat thermometer is best for accuracy. They need to be at 160 -170 when you pull them off. During the last 10 mins, slather with BBQ sauce should you like. You may need to turn the heat up after you do that, but be careful of flame ups.
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Offline Eupher

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Re: bbqing chicken
« Reply #9 on: July 06, 2011, 06:41:10 AM »
Brining poultry of all types really goes a long way in keeping the meat moist, even after grilling.

Going low and slow helps, but even that doesn't work with keeping the breast meat moist. Brining is the answer, though I don't always have time for that except when doing a whole turkey.
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Offline Thor

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Re: bbqing chicken
« Reply #10 on: July 06, 2011, 06:45:07 AM »
Brining poultry of all types really goes a long way in keeping the meat moist, even after grilling.

Going low and slow helps, but even that doesn't work with keeping the breast meat moist. Brining is the answer, though I don't always have time for that except when doing a whole turkey.

I'm not a big fan of brining.
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Offline Eupher

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Re: bbqing chicken
« Reply #11 on: July 06, 2011, 08:23:50 AM »
I'm not a big fan of brining.

Well, it's a PITA for the most part, since the bird needs to sit in salt/sugar/peppercorns/whatever water for a number of hours if not overnight, but the end result I get is astounding. I'm convinced it really helps with the moistness.

To each his own.
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Offline IassaFTots

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Re: bbqing chicken
« Reply #12 on: July 06, 2011, 08:26:51 AM »
Well, it's a PITA for the most part, since the bird needs to sit in salt/sugar/peppercorns/whatever water for a number of hours if not overnight, but the end result I get is astounding. I'm convinced it really helps with the moistness.

To each his own.

I don't typically like chicken, but the last time I grilled some, I marinated it for almost the whole day before it got grilled, and it was quite tasty. 
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Offline Chris_

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Re: bbqing chicken
« Reply #13 on: July 06, 2011, 08:27:02 AM »
Some of the best chicken I've had was marinaded for 12-24 hours.  Sure wish I remembered the recipe... I used to have it memorized.
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Offline NHSparky

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Re: bbqing chicken
« Reply #14 on: July 06, 2011, 08:52:54 AM »
Beer can chicken.

Oil up the skin, put on some spices, stick a half-full can of beer up the chicken's ass.  300-325 on the grill for about 90 minutes or until internal temp is 165-170 degrees, let it rest for 10-15 minutes.

I guarantee you'll never go back to the old way.

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Offline rich_t

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Re: bbqing chicken
« Reply #15 on: July 06, 2011, 08:54:03 AM »
Beer can chicken.

Oil up the skin, put on some spices, stick a half-full can of beer up the chicken's ass.  300-325 on the grill for about 90 minutes or until internal temp is 165-170 degrees, let it rest for 10-15 minutes.

I guarantee you'll never go back to the old way.



I've tried that a time or two and it does come out pretty well.  Providing you don't over cook it like I managed to do once.  Talk about dry...  ugg.
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Offline seahorse513

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Re: bbqing chicken
« Reply #16 on: July 06, 2011, 10:04:20 AM »
Sparky, you do have a way with words....stick it up the chicken's ass....really...(I have some great quotes from you when talking to Cujo)..
back to topic... the beer can idea sounds great, but hard to do with individual pieces...
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Offline Odin's Hand

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Re: bbqing chicken
« Reply #17 on: July 06, 2011, 10:08:21 AM »
Some of the best chicken I've had was marinaded for 12-24 hours.  Sure wish I remembered the recipe... I used to have it memorized.

Allegro "Hot n' Spicy" marinade and a whole lemon juice is what I used. Sometimes I marinade with some some Ken's Steakhouse Northern Italian salad dressing overnight.
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Offline debk

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Re: bbqing chicken
« Reply #18 on: July 06, 2011, 11:16:26 AM »
I don't typically like chicken, but the last time I grilled some, I marinated it for almost the whole day before it got grilled, and it was quite tasty. 

If I'm baking or grilling chicken, I will put it in a gallon size zip-loc, and use some kind of vinegrette, Ceasar, or fruity/peppery marinade. I marinate it anywhere from an hour to all day.

Last time I did it, I didn't have enough left in the bottle of Kraft Italian Pesto dressing, so I added some creamy Ceasar to the bag. I was baking it, so I poured the marinade over the top, covered it with aluminum foil and baked it for about half an hour, then took it off for the last 15 minutes. It was really good.
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Offline Chris_

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Re: bbqing chicken
« Reply #19 on: July 06, 2011, 11:29:41 AM »
Italian dressing makes a tasty marinade.

If I'm using boneless chicken breasts, I usually undercook them by 5-10 degrees to keep them from drying out.  Everything else gets cooked to 165-170.
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Re: bbqing chicken
« Reply #20 on: July 06, 2011, 12:44:33 PM »
I have a table top gas grill. so i should sear it, then maybe lower the gas level, and put on top shelf for about thirty minutes?? I have bone in thighs.


I'll reiterate what Thor says, yes. Now, the bolded part, IMHO chicken thighs are the best part of the chicken, bar none.

One marinade I use is a lemon juice, garlic powder, onion powder, and Teriyaki sauce mix. Ill usually let the chicken (whole split or pieces) sit in it for several hours before grilling.
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Offline debk

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Re: bbqing chicken
« Reply #21 on: July 06, 2011, 12:56:54 PM »
Italian dressing makes a tasty marinade.

If I'm using boneless chicken breasts, I usually undercook them by 5-10 degrees to keep them from drying out.  Everything else gets cooked to 165-170.

I find some really neat marinades at Big Lots. They are the same ones that are at the Fresh Market, just half the price. I used an mango/tequila/habenero one on pork chops not long ago and it was wonderful! I did them in the grill pan on the stove, added the marinade after searing them, and let them simmer until med rare, then cooked the marinade down a bit, for sauce.  :drool:

I have a lime jalapeno grilling sauce from Silver Palate and a Paula Deen Southern Peach BBQ sauce that I found at Big Lots. Both were $2. I'm thinking they will be really good on chicken.
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Offline IassaFTots

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Re: bbqing chicken
« Reply #22 on: July 07, 2011, 10:45:52 AM »
That Lime one would be good on flank steak.  The peach one would be good on pork too. 
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Offline debk

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Re: bbqing chicken
« Reply #23 on: July 07, 2011, 12:22:11 PM »
That Lime one would be good on flank steak.  The peach one would be good on pork too. 

I thought so too, about the peach.

I use a peach habenero preserves on pork tenderloin. I sear the tenderloin with black pepper and a bit of garlic powder. Liquify the preserves in the microwave, pour over the meat, and finish it off in the oven at 350* to medium rare.  :drool:
Just hand over the chocolate...back away slowly...far away....and you won't get hurt....

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Offline seahorse513

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Re: bbqing chicken
« Reply #24 on: July 07, 2011, 12:31:47 PM »
I want to thank all who are participating in this thread :yahoo: i am  learning new terms to my already extensive vocabulary, Looking them up and applying to bbqing.
The sea is treacherous, but an even hand on the keel brings it safely to port.

Nothing is sexier than a man and his gun!!!

A man should prefer his own company to that of others, because no matter where he goes,he'll find himself there..

"The problem with socialism is that eventually you run out of other people's money".  Lady Maggie Thatcher