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Grilling Barbecued Chicken: General Tips

Grilling Barbecued Chicken: General Tips For boneless, skinless chicken pieces, kabobs & satays cook over direct heat on medium-high, basting often to keep chicken from drying out. For bone-in chicken breasts, use the indirect method. Pre-heat grill on HIGH heat. Place chicken, skin-side down, on right-hand side of greased grill and barbecue for about 2 minutes so that grill marks appear. On the left-hand side of the grill, place a sheet of aluminum foil into which you've poked a few small h
  • For boneless, skinless chicken pieces, kabobs & satays cook over direct heat on medium-high, basting often to keep chicken from drying out.
  • For bone-in chicken breasts, use the indirect method. Pre-heat grill on HIGH heat. Place chicken, skin-side down, on right-hand side of greased grill and barbecue for about 2 minutes so that grill marks appear. On the left-hand side of the grill, place a sheet of aluminum foil into which you've poked a few small holes. Place chicken, grill mark side up, on the foil. Close the barbecue, turn off the left-hand side burner and leave the right-hand side on HIGH. Grill 30 minutes with the lid closed, or until tender and juices run clear.
  • Try removing the chicken skin - the flavour of the sauce will absorb better and you'll have less flare-ups on the grill.
  • When planning on chicken kabobs, soak wooden skewers in water for about an hour before using to prevent them from burning. Then slide a piece of foil over the handles for easier turning on the grill.
  • Let chicken pieces stand for a few minutes before serving. This allows the juice to settle through the flesh.
Grilling Barbecued Chicken: General Tips