tips on grilling chicken on the grill?

Question

low temp, high temp, direct heat, indirect heat.

i know about the 170 degree internal temp and the importance of marinades. Thanks so much.

Answer 1

Direct heat is good...Medium temp.
One trick though....if you boil your chicken for a few minutes before you grill it, it will be more tender. You don't want to cook it all the way through, just enough to give it a head start. It will still taste just like you grilled it for the endurance, but will yield juicier chicken.

Answer 2

Try a marinade of 3 tbls of olive oil, 1/4 cup lemon juice, little salt, dash of oregano and cinnamon and garlic to taste. It's my Greek chicken and favorite marinade. Then I make rice (I like brown) and a Greek salad with calamata olives. Good luck. I cook the chicken well over the flame then put the top on the grill till the chicken looks like it shrinking about 15 to 20 mins on a little Smokey Joe. Good luck.

Answer 3

It's hard to imagine a more popular food than chicken, or an easier food to fix on the grill. Chicken pieces are especially versatile and little needs to be done to get them ready to cook. But don't be afraid to use grilling to prepare just about any kind of poultry -- even a whole turkey.

Chicken Quarters:
These can be a challenge since dark meat takes longer to cook than light meat. Be prepared to move the chicken pieces if a flare-up occurs.
To grill chicken quarters:
Marinate chicken, if desired, reserving some of the marinade to use as a basting sauce.
Prepare barbecue grill for direct cooking.
Drain chicken, if marinated.
Place chicken on preheated grid.
Grill chicken 6 to 8 inches from heat 15 minutes, brushing frequently with sauce, if desired.
Turn chicken over. Grill 15 minutes more or until chicken is tender and juices run clear, brushing frequently with sauce, if using.

Boneless, Skinless Chicken Breast Halves or Thighs:
These low-fat favorites are quick and delicious on the grill, but can overcook in a matter of second. The trick is to pull one piece and cut it open to check doneness.
To grill boneless, skinless chicken breast halves or thighs:
Prepare barbecue grill for direct cooking, using a single layer of coals.
Oil hot grid to help prevent sticking and place chicken on preheated grid.
Brush one side of chicken with oil; place on preheated grid, oil side down. Brush other sides with oil.
Grill chicken, on covered grill, 6 to 8 minutes until chicken is no longer pink in center, turning chicken over halfway through cooking.

Skewered Strips:
(made with 1 pound boneless, skinless chicken breast halves)
To grill skewered strips:
Slice chicken crosswise into 3/8-inch-wide strips. Marinate chicken in the refrigerator using your favorite marinade; reserve half of the marinade.
Prepare barbecue grill for direct cooking.
Drain chicken. Weave 3 to 4 chicken pieces accordion style onto each skewer, alternating with green onion pieces, if desired. Brush with reserved marinade.
Place skewers on preheated grid.
Grill skewers, on uncovered grill, over medium-hot coals 6 to 8 minutes or until chicken is no longer pink in center, turning halfway through grilling time.

Recipes:
Barbecued Chicken with Chili-Orange Glaze
Makes 4 servingsIngredients: 1to 2 dried de arbol chilies*
1/2cup fresh orange juice
2tablespoons tequila
2cloves garlic, minced
1-1/2teaspoons grated orange peel
1/4teaspoon salt
1/4cup vegetable oil
1broiler-fryer chicken (about 3 pounds), cut into quarters
Orange slices (optional)
Cilantro sprigs (optional)
Preparation:
1.Crush chilies into coarse flakes in mortar with pestle. Combine chilies, orange juice, tequila, garlic, orange peel and salt in small bowl. Gradually add oil, whisking continuously, until marinade is thoroughly blended.
2.Arrange chicken in single layer in shallow glass baking dish. Pour marinade over chicken; turn pieces to coat. Marinate, covered, in refrigerator 2 to 3 hours, turning chicken and basting with marinade several times.
3.Prepare charcoal grill for direct cooking or preheat broiler. Drain chicken, reserving marinade. Bring marinade to a boil in small saucepan over high heat; boil 2 minutes. Grill chicken on covered grill or broil, 6 to 8 inches from heat, 15 minutes, brushing frequently with marinade. Turn chicken. Grill or broil 15 minutes more or until chicken is no longer pink in center and juices run clear, brushing frequently with marinade. Do not baste during last 5 minutes of grilling. Discard remaining marinade. Garnish with orange slices and cilantro.

Chicken Satay:
Yield: Makes 4 to 6 servings
Ingredients:
16chicken tenders (about 2-1/4 pounds) or 4 boneless, skinless chicken breasts, cut into 16 thin strips
1/2cup reduced-sodium soy sauce
1tablespoon vegetable oil
1onion, chopped
2cloves garlic, minced
2teaspoons ground ginger
1/2cup peanut butter
1-1/2teaspoons ketchup
1/2cup water
1/4teaspoon salt
1/8teaspoon freshly ground black pepper
Preparation:
1.Marinate chicken in soy sauce in resealable bag 45 minutes.
2.Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion and garlic; cook and stir 5 minutes or until golden brown. Add ginger, and stir to blend. Add peanut butter, ketchup, water, salt and pepper, and stir to blend.
3.Reduce heat to low. Cook until mixture is heated through. Transfer to blender and purée until smooth.
4.Preheat broiler, and spray broiler rack with nonstick cook spray. Thread chicken strips onto 16 (8-inch) bamboo skewers. Broil 6 inches from heating element 5 to 6 minutes until just cooked through, turning once.
5.Serve with peanut sauce.
To Grill:: Replace Step 4. Spray grid with nonstick cooking spray. Preheat grill to medium-high heat. Thread chicken strips onto 16 (8-inch) bamboo skewers. Place skewers onto grill and cook 5 to 6 minutes, turning halfway through. Be certain the chicken is cooked through; internal temperature should be 170°F.Cook's Tip: For best results, soak bamboo skewers in water for about 30 minutes before using to make them more pliable and to prevent them from burning.