Barbeque Season! Best Tips and Tricks for Delicious Chicken
Date: June 8, 2017
Barbeque season is upon us, and with so many delicious chicken recipes out there, how can you go wrong? Some people might be surprised to learn that barbequing chicken is not always the easiest task. That’s why the BC Chicken Marketing Board (BCCMB) has come up with some of the best tips and tricks for delicious chicken cooked on the barbeque.
10 Tips and Tricks for Perfectly Barbequed Chicken
Barbequed chicken is a summer must because it works for both the biggest barbeque blowouts and simple weeknight dinners. While you could just throw a couple of chickens on the barbeque, there are a few tips and tricks for perfectly barbequed chicken that will impress any guest.
- Pick the right cut of chicken–the larger the cut of chicken (whole birds, bone-in chicken breasts, whole legs, etc.), the longer it will take to cook. If you are in a rush to get dinner down quickly, try sticking with boneless chicken or even chicken kabobs.
- Pound boneless, skinless chicken breasts before barbequing–spending a few minutes pounding the thicker end of the chicken breast can help reduce cook time and give you a more evenly cooked meal.
- Butterfly whole chickens–cut out the backbone so that the chicken lies flat to decrease grilling time and to give your chicken a more even cook. This can also help make it easier to carve your chicken.
- Season before you barbeque–take a little extra time to inject flavour into your chicken before barbequing it, so that you can skip over basting your bird on the grill. Try a simple brine, marinade, or rub.
- Prep your barbeque–make sure that you have enough fuel and rub a little oil onto the clean, preheated grates before using your barbeque.
- Avoid high heat–try cooking your chicken over medium, indirect heat for most of your cooking time.
- Cover the grill–this creates a sealed, oven-like environment that surrounds your chicken on all sides, which is important if you want a thoroughly cooked chicken.
- Avoid cross-contamination–once the raw chicken is on the grill, make sure to thoroughly wash anything it touched. Never put the barbequed chicken back onto the same plate that the raw chicken came from.
- Baste or sauce often and at the end–start basting your chicken about 15 minutes before your chicken is done cooking. Turning the chicken as you baste will give each layer of chicken time to cook.
- Use a thermometer–chicken pieces need to be cooked to an internal temperature of 74°C (165°F) and while chicken needs to be cooked to an internal temperature of 85°C (185°F). A meat or instant-read thermometer will allow you to easily check if your chicken is done.
If you would like to learn more about the best tips and tricks for delicious chicken, check out Chicken Farmers of Canada’s website at http://www.chicken.ca/. The BC Chicken Marketing Board is a non-profit organization responsible for regulating chicken farming throughout BC. You can also stay up-to-date with the latest events and news by following BC Chicken on Twitter, Facebook, and YouTube.