How to Barbecue Chicken

Chicken is a favorite food to barbecue on the grill in the summer. However, we've all had that improperly cooked piece of chicken off the grill that is charred on the outside and too pink in the center. Follow the steps below to avoid that scenario and pull the perfectly barbecued chicken off the grill.

Instructions

Difficulty: Moderately Challenging

Things You’ll Need:

• Chicken pieces
• Charcoal or gas grill
• Marinade or brine solution
• Seasoning or rub
• Brush for sauce
• Two platters

1. Choose the type of chicken you want to barbecue. Some people only like boneless, skinless chicken breasts while others prefer thighs or legs. Cooking times will vary if you have a variety of chicken pieces.
2. Decide on the method you want to use to get the chicken ready for the grill. Either marinate the chicken in a flavored sauce such as teriyaki or lemon pepper, or set it in a salt water brine for several hours to impart moistness into the chicken.
3. Preheat a gas grill to a medium heat (350 degrees) or start coals in a charcoal grill and let them burn until there is a white coating of ash on all the coals.
4. Remove chicken from marinade or brine solution and rub with the seasoning of your choice. Salt and pepper are the most common ingredients but there are a variety of seasonings available. For variety, try McCormick's Montreal Seasoning for Chicken.
5. Place seasoned chicken pieces on the grate in the grill. Cover with the grill lid and check in 10 minutes. Turn chicken pieces over and grill another 10 minutes.
6. Move chicken pieces to the sides of the grate, away from direct heat. Brush with barbecue sauce if desired. Cook to an internal temperature of 175 degrees and remove from the grill.
7. Allow barbecued chicken pieces to rest on a platter for 10 minutes before serving. This will help keep the chicken juicy and not let all the juices run out when the chicken is cut into.

Tips & Warnings

• Dark meat (thighs and legs) will take longer to cook than white meat (breasts and wings) so adjust cooking times accordingly.
• Chicken must read to an internal temperature of 175 degrees when you insert a food thermometer into the thickest part of the chicken. Avoid touching the bone when inserting the thermometer.
• Never place cooked chicken on the same platter that held raw chicken. Cross contamination will occur and could lead to food-borne illness.