How to Prepare Chicken for Barbecuing

Chicken barbecued on the grill is both flavorful and moist. It is also one of the most popular foods to cook on the grill. However, before the chicken gets on the grill, there are several steps that need to be followed to prevent it from burning or simply flopping on the BBQ.

Instructions

Difficulty: Moderate

Things You’ll Need:

• Chicken breasts or pieces
• Whole chicken (3 to 5 lbs.)
• String
• Marinade

1. Choose the type of chicken you want to cook on the grill. You can purchase a whole chicken, chicken quarters or simple chicken breasts or thighs that have already been skinned and deboned.
2. Wash the chicken by holding it under cold running water. Pat it dry (both inside and out) with a paper towel, and place it in a container or on a platter until you are ready to prepare it.
3. Prepare a whole chicken for barbecuing by cutting away excess fat and removing the giblets from the chicken's cavity.
4. Choose a recipe for a poultry marinade and mix the marinade ingredients together. Pour the marinade over the chicken pieces until they are covered. Chill the marinated chicken in the fridge for a minimum of 2 hours or overnight for the best absorption.
5. Save any leftover marinade to baste the chicken during the barbecuing process.
6. Prepare the whole chicken's cavity according to the the recipe you are using. This may include stuffing it with seasonings, celery, lemon or other ingredients.
7. Truss the whole chicken with string. ("Trussing" means tying the legs and wings to the body to prevent them from burning or moving around during barbecuing.)
8. Transfer the trussed, whole chicken or the marinated chicken pieces onto the grill for barbecuing.

Tips & Warnings

• Follow your chosen recipe for cooking times. In general, chicken should initially be barbecued over high heat to brown its skin and then grilled over medium heat to cook it inside.
• Consider barbecuing your side dishes alongside your main course. If your barbecue is large enough, you can grill foil-wrapped corn on the cob or thinly sliced potatoes.
• Don't reuse marinade that was in the container with the raw chicken because of the risk of food poisoning.
• Wash your hands and take other sanitary precautions when working with raw meat.