how to bbq chicken on a outside grill?

Answer 1

hi, a good thing to do is boil it first so it gets cooked through then put in on the grill with the sauce.

Answer 2

The BEST chicken recipe to date!!!!!

Beer Can Chicken....

1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.

Answer 3

make sure that your grill is very hot. you want to sear the chicken to lock in the juices. turn your chicken when it no longer sticks to the grill ... note* don't turn with a fork .. use grill tongs or anything that does not pierce the meat.

thats a basic run-thru. don't forget to season your meat before grilling. when the juices run clear .. you are set! apply bbq sauce of your choice about 2 minutes of grilling. tomato/sugar-based sauces will burn otherwise. let chicken rest about 5-6 minutes lightly covered.

Answer 4

BBQ Chicken

Brine:
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
The Ultimate Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper
Preheat oven 375 degrees F
For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

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The Secret to Cooking Great Ribs
Select a lean rib, cut off the visible fat. We like our ribs lean , tender and beautiful. Cook 'em low and slow. Two pounds or less'll take 4 and a half hours at 225 degrees. In the smoker is best.

Lay ribs out til they're unfrozen. Put your Magic Dust on it, let 'em sit for half an hour, an hour, two hours. Overnight really is best.

Just lay 'em on your grill real nice. Put the ribs (or other meat) on the side that doesn't have the fire under it, we call the "hot and not." Place the ribs on a rack over a pan of water ( about 1" of water). Fire up the other side of your grill. Set your temperature to 200/225 degrees. It 's important to know where 225 degrees is on your grill or pit. A small oven thermometer will do just fine.

Put your wood chips on your fire side. Take a piece of heavy duty aluminum foil, be sure to soak your chips (we like hickory), wrap them up real good and poke some holes in the top of your foil and then put them on your fire or coals. Now you're smokin'! Close your lid and leave them be. Don't be peaking. Just let them smoke. When ribs are tender and pulled back from the bone a touch, then and only then, is when we sauce 'em. Move ribs or meat to the hot side. Sauce 'em real good, bone side down first. Be careful not to burn 'em. When your ribs or meat get bubbly, not burnt, flip 'em. Sauce the other side 'til it bubble. This should take 3-5 minutes total. Remove from grill and enjoy!

When you are all done and cooled down, take your tongs and discard your foil package of chips in a metal container.

How should I put the sauce on the ribs?
The choices are dipping, mopping and brushing. Every chef uses a different way of slathering on their sauce. We like mopping, but feel free to experiment and use the method you like best. And, remember, you can always put some extra sauce on the side.

Source(s):

Answer 5

fire up the grill, wait till the coals are red and hot (no flames)

marinate the chicken in some bbq sauce (honey mustard, or beer and BBQ)

cook untill white all the way through (cut with knife to see)

eat

Answer 6

The challenge in grilling chicken is to cook it long enough so that the inside of the chicken is done without the outside being charred. Allow about 1/2 pound of chicken (bone in) per serving.


Ingredients:
1 chicken
Oil or nonstick spray
Salt and pepper
Barbecue sauce - optional


Steps:
1. Buy chicken parts or cut up a whole chicken. Remove skin and fat, if desired, then rinse chicken and pat dry with paper towels.

2. Prepare a bed of medium-hot coals in a charcoal grill, or heat a gas grill to medium-hot. Coat the grill rack with oil or nonstick spray for easier cleanup later.

3. Season chicken with salt and pepper. Place chicken parts on grill rack. (Image 1)

4. Cook chicken for about 30 to 45 minutes. Turn chicken every 10 minutes for even cooking.

5. Baste with barbecue sauce only in the last 10 minutes of cooking. (Image 2)

6. Check for doneness by cutting into the middle of a piece of chicken. The juices should run clear when you cut into the thickest part of the piece. (Image 3)

7. Serve immediately or cool, chill and serve cold.


click photos to enlarge
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Tips:
Don't apply barbecue sauce until the last 10 minutes of cooking. Most sauces have a high sugar content and will burn if cooked too long.

Partially cooking chicken in the microwave (about 8 to 10 minutes on high) and then putting it on the grill to finish cooking saves time.

Chicken fat can drip onto coals and cause flare-ups, so you might want to consider cooking over indirect heat. Use a covered grill and place a foil drip pan under chicken, with coals pushed to the sides of the grill. The chicken will take about the same length of time to cook.

Marinades boost flavor in grilled food. Marinate the chicken for an hour or up to 24 hours, refrigerated. Try these combinations: lime juice, cilantro and onion; yogurt, cumin, coriander, cayenne and cilantro; lemon juice, garlic and olive oil; or soy sauce, garlic and ginger.


Warnings:
Partially raw chicken is not safe to eat. Bone-in chicken parts are done when juices run clear and a meat thermometer shows they have reached an internal temperature of 170 degrees F.

Tips from eHow Users:
Marinades by Louise
Marinating chicken is great because it absorbs flavours very well; nearly anything goes. Keep brushing it while cooking as this helps. Try these: lime & ginger or tomato paste, olive oil & garlic (stuff chicken with basil leaves for this one).

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Grilled chicken by eHow Friend
Take a small bowl and add your spices: garlic powder, onion powder, paprika, salt and pepper, and mix well.

Wash chicken thighs in cold water and leave them a little wet. Flip the thighs over (skin side down). Cover the skinless side with the spices and mash them in. Let them sit for a few minutes.

Next, flip the chicken over and cover with pineapple slices only. Hold them on with the round toothpicks only.

Spray your gas grill rack with Pam. Then light, heat to medium.

Place chicken skinless side down (pineapples facing up). Let them cook for 35 to 45 minutes depending on the size of the thigh. Do not turn them at all. The chicken cooks from the bottom up and the spices are absorbed into the chicken.

Once the bottom is golden brown, then flip them, facing them pineapple side down. Continue to grill under pineapples are a light brown.

Once you taste the chicken, you won't want it any other way.

Answer 7

the secret to great barbecue is the marinade. Use good quality charcoal that does not emit too much smoke. try not to control the heat and fire by sprinkling some water if the flame gets too hot. remember to cook it slowly but surely. barbecue grilled slowly in medium flame gets tender and tastes great!