Barbecue Chicken RecipesEither go direct to the barbecue chicken recipes by clicking on the links, or spend some time reviewing the cooking guidelines shown below.
The most versatile of meats, barbecue chicken, is ideal for grilling. The skin helps to protect the meat itself, keeping it succulent and juicy and at the same time giving it a crispy coating. Like all meats, it's important, when using the barbecue chicken recipes to bbq the chicken at the correct temperature and for the correct time. To avoid charred skins and undercooked centers, the meat should be grilled over medium hot coals with the rack about 4 inches (10cm) above the rack. A rough test is to hold your hand above the rack an if you can hold it there for about 5 seconds then the temperature is just about right to bbq chicken over. If you're unable to hold your hand over the heat for the 5 seconds then reduce the heat by raising the rack, spreading out the coals, or wait for a while until the coals die down a little. Take care that you don't barbeque chicken over coals that are not hot enough as the chicken will take too long to cook and the meat will dry out. Unless otherwise stated, the cooking temperatures shown below are all based on medium hot coals using the direct heat method. To check that the barbecue chicken is cooked, use a meat thermometer, of push a skewer into the thickest part of the meat. If the juices run clear, then the meat's cooked. 6ounces (175g) of chicken breast 6ounces (175g) of boneless chicken thighs 10 to 11 ounces (275 to 300g) of breast on the bone 8 ounces (225g) of drumsticks and thighs on the bone 9 ounces (250g) of chicken quarters 1.5 pounds (750g) of chicken halves 1 pound (450g) of whole poussins Whole chicken, cooked over indirect heat Large chicken wings chicken kebabs
Whether you're using the barbecue chicken recipes on the page, or your own, please ensure that the chicken is cooked through.
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