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September 19, 2012

Easy BBQ Chicken

by BBQ Insanity

Easy BBQ Chicken means chicken cooked with the minimum of hassle.  The important thing with chicken is to cook it thoroughly while keeping it moist and not drying it out.  Grilling directly over hot coals is fine for thin peices of chicken, off the bone, but for chicken pieces on the bone, an indirect method of cooking is best to ensure the chicken gets cooked through, without burning.

This is really three recipes in one, as the chicken pieces are seasoned in three different ways, but the fundamental technique is the same.Cooking indirectly has the added advantage of better fire control.  Chicken skin is high in fat, and when placed directly over hot coals, this fat can drip onto the hot coals causing flare ups.  These unpredictable and hot flames can burn the outside of the chicken in seconds.  Cooking indirectly mitigates against this, and the technique is kind of similar to cooking in an oven.  So for Easy BBQ Chicken, use the indirect method of cooking and don’t worry about those pesky flare ups!

Easy BBQ Chicken

Ingredients

  • 6-8 chicken thigh/drumsticks (with skin & bone).
  • Seasoning of choice
  • Olive Oil

 

Method

Place the lit charcoal on one half of the charcoal grate.  In the other half place an aluminium drip tray.  See an earlier post for how this is done.

Prepare the chicken pieces.  Drizzle each piece lightly in olive oil, and sprinkle and rub in your seasoning of choice.  The three combinations of seasonings I used this time were:

  • Salt & Pepper
  • A special chicken rub from Myron Mixon’s book “Smokin with Myron Mixon
  • Levi Roots Reggae Reggae Jerk Seasoning.

 

Really you can use any sort of seasoning you like.  I made the chicken rub myself from a recipe, but you could also use  BBQ seasoning, home made or shop bought. Place the chicken pieces onto the cooking grill above the drip pan, across from the hot coals (see image above).  If you have suitable wood for BBQ cooking, add one or two chunks to the charcoal to flavour the meat.  I used Hickory this time, but  Apple wood or Mesquite work well too.  In a future post, I’ll go into more detail about using wood smoke to flavour meat.  Close the lid of the barbecue and ensure that the air vents are open so the fire won’t choke.  You can adjust the inlet vents to regulate the intake of air, but always keep the exhaust vents (on the lid) fully open. The chicken takes about 40 minutes to cook.  Try to resist the temptation to check the chicken too often.  Just like using an oven, you want to keep the temperature at a constant level and constantly lifting the lid will cause the temperature to drop.  You’ll know the chicken is done when the juices run clear and the skin is nice and crispy.  If you have a food thermometer, the temperature should be at least 165 degrees Fahrenheit.

 

 

 

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