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Bar B Que Chicken on a gas grill
Posted on 6/15/15 at 3:42 pm
Posted on 6/15/15 at 3:42 pm
Is boiling the chicken first a good way to speed up the process? It doesn't sound like a good way but if I am in a time crunch and want my chicken cooked faster, would this way be OK?
5
Posted on 6/15/15 at 3:47 pm to Shalimar Sid
I wouldn't boil first.
What kind of chicken? If you grill it at 350, it shouldn't take very long.
Grill direct with dry rub first, then 10 minutes before you pull it off, baste with sauce and wrap in foil. This should get it cooked quick. Not the greatest, but still good.
What kind of chicken? If you grill it at 350, it shouldn't take very long.
Grill direct with dry rub first, then 10 minutes before you pull it off, baste with sauce and wrap in foil. This should get it cooked quick. Not the greatest, but still good.
This post was edited on 6/15/15 at 3:49 pm
Posted on 6/15/15 at 3:50 pm to Shalimar Sid
If you're in a rush, just get a rotisserie chicken. Why go through the hassle of cooking if you're going to rush it?
Posted on 6/15/15 at 3:53 pm to Shalimar Sid
I do chicken halves and lay them bone down. never turn them. and.....I brush pig stand bbq sauce on them.
Posted on 6/15/15 at 3:57 pm to tigerdup07
quote:
I do chicken halves and lay them bone down. never turn them. and.....I brush pig stand bbq sauce on them
I would do the same thing. Get a whole chicken and halve it to grill then finish of the grilling with putting your favorite sauce on the chicken
Posted on 6/15/15 at 4:07 pm to Shalimar Sid
Split
Inject
And season under the skin and on top.
Since u won't have time to marinade or brine.
Inject
And season under the skin and on top.
Since u won't have time to marinade or brine.
Posted on 6/15/15 at 9:05 pm to Trauma14
quote:This is exactly what I've always done, and it's impossible to screw it up. Might take 30-40 minutes total.
Grill direct with dry rub first, then 10 minutes before you pull it off, baste with sauce and wrap in foil. This should get it cooked quick. Not the greatest, but still good.
Posted on 6/15/15 at 9:14 pm to Shalimar Sid
I spatchcock and brick press on my gas grill. Pretty quick and depending on what type of marinade, rub, sauce, etc I use, I can get a lot of different flavors.
Posted on 6/16/15 at 6:13 am to Mo Jeaux
My wife par boils chicken before she grills it when not enough time to brine, works surprisingly well. Chicken cooks fast and the grill works as a searing mechanism.
As good as smoked? No. Better than cooking super fast on a grill and drying out? Yes.
As good as smoked? No. Better than cooking super fast on a grill and drying out? Yes.
Posted on 6/16/15 at 6:42 am to bossflossjr
I appreciate all the feedback. Turns out, I did have time to cook as plans were changed and boiling wasn't necessary. But I did cook them a way I didn't see here at least I don't think I seen. I went the indirect heat way by not placing the chicken on the actual flame and just slow cooked them 30 minutes a side and then placing a sauce on them towards the end. I want to try a beer-can chicken soon.
Posted on 6/16/15 at 8:00 am to Shalimar Sid
this is exactly how i bbq my chicken. I let them sit on direct heat for a few minutes then switch over to indirect high heat. It never fails and you don't get pieces burned to a crisp if the grill flames up.
Posted on 6/16/15 at 8:47 am to Geauxld Finger
quote:
this is exactly how i bbq my chicken. I let them sit on direct heat for a few minutes then switch over to indirect high heat. It never fails and you don't get pieces burned to a crisp if the grill flames up.
Same here. OP, fwiw - Beer Can Chicken is overated. If you want a super juicy bird, brine it then spatchcock it on indirect heat.
Posted on 6/16/15 at 8:53 am to bossflossjr
quote:
Beer Can Chicken is overated.
Not if done right. Beer can chicken smoked with a good rub is awesome.
To the OP:
I've actually smoked chicken on a gas grill. I used ceramic briquettes over the flame. Cut the heat way down and drop soaked wood chips on the briquettes. You're looking for a temp between 215 and 250. Keep using chips as needed to keep a good smoke going. Use only one side for burners and put the chicken on the other side (indirect heat).
Posted on 6/16/15 at 9:40 am to BayouBlitz
Sounds good...want to try
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