Chicken on the Barbie

[Chiefmcfuz]

Last week I failed miserably at making some grilled chicken on the BBQ. (It's not burgers, dogs and steak)

Here's what I did you tell me what I did wrong.

2 Chicken breasts marinated in Cesar and Balsamic vinegar overnite.
Started BBQ and set it to high
Let the grill get nice and hot
Turned down grill to med/low and placed chicken on the grill
closed top and let sit for 15 minutes to cook on low/med
Tried to flip over (problem is it still wasn't cooked)
Turned up flame.
Took m3 almost an hour to get a nice piece of cooked cardboard off of the grill.


Help. What did I do wrong?

Anyone got any recipes I could try cause I am kinda chicken illiterate I guess you could say.

Oh and No Adobo suggestions,that she!te flocks up my stomach and besides I don't like the taste of it.

 

[meschaefer]

I am by no means an expert, but chicken is not complicated, and this is what I do.

Fire up the grill, and let it get nice an hot. Turn flame down to medium. P

Put a light coating of mayonaise on the chicken, after you marinate. The mayo will help keep the chicken from drying out.

Depending on the thickness of the chicken, I usually let is sit 10-15 minutes on each side. I will usually cut through one of the pieces, just before I think is should be done to make sure it is thoroughly cooked.

Remove from grill, cut into bite size peices, eat. Feed leftover to the dog.

 

[fritz]

Mayo! That's nasty.

I rock at chicken and most other things to. You're going to have to come over one Sunday and I'll show you how to whip up some isht on the barbe.

Chicken can be made 50,000 different ways. Start by doing something you like. If you want to use the dressing thing start easy. Use italian dressing, the store bought one contains corn syrup which, while nasty creates a nice glaze. Marinate for 20 mins or so.

Heat your grill, (medium low should be fine let it get hot) toss your chicken on. The marinade is somewhat flamable so watch that they don't catch fire. The chicken will tell you when it's time to flip. Meat that sticks to the surface is telling you "I'M NOT DONE YET!" Once it's done it will lift off easily. Just like a pancake you'll also notice the top starting to cook as well. Don't be affraid to cut into it to tell how deep the heat has penetrated. It will let the juice out but until you get the hang of it it'll keep you from getting a visit from Sal Monella.

Peter Lugar's sauce is also a nice and easy marinade. It doesn't need to be soaked you can just brush it on.

Also chicken should NOT be dry. YOu don't want to overcook it or smash it down with a spatula or anything like that.

Bigup!

 

[DevIouS]

http://www.howtodothings.com/food-and-drink/a1886-how-to-barbecue-chicken.html


Adobo Boi

 

[crox99]

I like my chicken on the BBQ with just a good olive oil, salt, pepper, fresh rosemary and some garlic powder. Just brush on it while it's cooking over medium flame.

 

[crox99]

I also have another marinade that I like with my chicken. Mix in a bowl some OJ, soy sauce, fresh ginger, a glove of garlic and some honey. Let the chicken marinate over night and toss it on the grill over medium/low flame. Make sure that you use aluminum foil over the grill. If you dont the sugar from the OJ and the honey will burn too fast.:chef: :chef:

 

[Chiefmcfuz]

:biggrin:

Keep em commin I am learnin ( and copying) alot
Fred I used Cesar, maybe that was my big mistake.
Crox dude that second marinade sounds awesome!

 

[masterswimmer]

I love a nice teriyaki glaze......

Cook slow. Most chicken on the barby go bad because of impatience.

swimmer

 

[masterswimmer]

Crox dude that second marinade sounds awesome!

I totally agree :wow:

 

[digitalreefer]

Ok... although ribs are my specialty... I've gotten pretty good at chicken too. Here's what I do.

First, start with a good cut of meat. Anything you buy at Keyfood is almost a lost cause, go to a butcher and get a good couple of pieces.

I tend to like marinades with alcohol bases. They do a great job of breaking down the meat and don't leave too strong of a flavor. Bourbon works great on red meat, but there's no substitute for tequila on chicken. I tend to use tequila, freshly squeezed limes, finely chopped garlic, cayenne pepper, black, freshly ground pepper, and kosher salt (kosher salt enhances the flavor of the meat and doesn't add a heavy salty flavor like table salt does). Marinate overnight in a large ziplock bag, shaking a couple of times for best results.

Turn on your grill and get it HOT... give it a good 20 minutes to really heat up, then turn the flames down to low and toss your birds on. Don't put them directly over the flames, otherwise you'll have charred outsides. In 10-20 minutes (depending on the size of the meat), you should have some nice grill marks and are ready to flip. Leave your grill on low and check them every 10 minutes or so until done.

Now... since the chicken is excellent, we need some sides. Take some fresh asparagus and lay it on a large piece of tinfoil. Pour a generous amount of extra virgin olive oil on the asparagus and sprinkle with kosher or sea salt. Fold the tinfoil to create a large pouch so that most of the asparagus is laying flat and toss it on the grill. In about 20 minutes you'll have the best tasting veggies you've ever had.

Buttered bread is a little boring, so let's look at that next. Take a garlic clove and cut the top off with a large knife. Again, we'll place it on a large piece of tinfoil and douse it with extra virgin olive oil, then wrap it into a pouch. Place it on the grill for about 30-40 minutes and you've got roasted garlic to spread on whatever type of bread you have.

Hope this helps... I don't mess around when it comes to BBQ
If you need more help, swing by before work on a Wednesday... we grill weekly, even in the rain or snow!

 

[meschaefer]

Mayo! That's nasty.

I know it doesn't sound right, but it is a very light coat that does wonders in keeping the outermost part of the chicken from drying out.

 

[digitalreefer]

Do I hear the stirrings of an MR cook off? Iron Chef MR anyone?

 

[Bob 1000]

I bbq daily and your mistake was marinating in vinegar for the grill.The vinegar marinade dried the chicken out. Next time try something like rubbing some fresh grapefruit on the chicken while its cooking.. Don't wear long sleeves:link: I slay the grill... The grill is my Beeeeeeeep.....:Starwars:

 

[digitalreefer]

:link: I slay the grill... The grill is my Beeeeeeeep.....:Starwars:

Sounds like a challenge!

 

[pmui]

mmmm....can't wait to pull out the grill.

Anyone try coffee-orange juice and honey with Duck breast grilled? mmm....

 

[crox99]

:biggrin:

Keep em commin I am learnin ( and copying) alot
Fred I used Cesar, maybe that was my big mistake.
Crox dude that second marinade sounds awesome!

You can also make that chicken in the oven.rangehat I forgot to say that with the left over marinade you can pour it in a little pot and cook it 'till is nice and thick. It will make a great dipping sauce for the chicken.:wink1:

 

[Tonyscoots84]

keep practicing chief you'll get it one day :lol2:

 

[tosiek]

I always liked the chicken in italian dressing marinade + some spices overnight. Then i whip up some peter luger sauce with some sweet friuty wine + some extra addatives and cook that in a pot till it thickens up and use that as the BBQing glaze. Gives chicken this nice glaze. don't use a vinegar for the marinade it'll dry it out. And you want to make sure you don't cook the chicken dry.

I use the same for steak, usually dip the whole steak in the mixture then put it on the grill. cook for 5-10 mins then redip and flip/cook for another 5-10 (steaks gotto be cut to 2" pieces). Grills gotto be HOT and the wine + juices give the BBQ some flame bursts which helps flame broil the steaks. Steak usually sweats off and doesn't leave a glaze but soaks up all the flavors of the wine.

 

[Bob 1000]

Love a good cook off...Propane or charcoal.. I like charcoal better but propane is a lot faster and less work:biggrinpa

 

[House of Laughter]

Your resident reef chef !!!

Chief, my past career has me befuddled with how much time you cooked the chicken - I mean i can see you choking the chicken for that long, but come on - the grill hurts man!!


Here's what you do:

1lb of chicket breast butterflied in 1/2 (don't use store butchered cutlets).
Ken's Lite Northern Italian Dressing (Take note Scoots) enough to cover the chicken in a quart zip lock - let marinade for 2 hours or more (overnight kills the meat)
Fire grill to high and let get hot - leave HOT at all times!!!
Put chix on the grill - close lid
Turn in 5 mins -
cook for 3 more mins and be done - chicken cooks way fast!

Digital - you call the competition and I'll bring you BBQ ribs that will have you crying home to Mama! Says me - bring it on, I'll pay for the keg if I lose!!

Now that beer is on the line (Herman), who's hosting (Coffee where are you)

House