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*Grilling Poultry




Source of Recipe


Whole Foods Market


Recipe Introduction


Since chicken oftentimes takes longer to cook that many cuts of meat, here are some specific tips for grilling perfect poultry:
Remove all or part of the skin to minimize fat and flare-ups. A covered grill or closed vents will help control the fire.


For an open grill, start by putting the chicken pieces around the edge of the grill where the heat is moderate, skin side up. Turn the pieces every 5 minutes. After 10 minutes, move the pieces toward the center of the grill and continue turning every 5 minutes. This method takes 25–30 minutes total cooking time.


For a closed grill, keep the bottom vents wide open and the top vents only 1/4 closed. Start the chicken skin side up, and turn it frequently after basting with the sauce to prevent scorching. This method takes 35–40 minutes total cooking time.


Chicken that's done just right will feel springy when pressed. Undercooked chicken feels hard and dry. If you're uncertain, cut into the thickest part of one piece. The meat should still be juicy, but the juices should be clear or very light pink, never reddish.


Cook whole chicken breast-side down, placing the chicken on the opposite side of the grill with a pan under it. Use a closed grill and build the bed of coals on one side only. Open the bottom vents and close the top vents halfway. Cook for 20 minutes, turn, baste and cook for 15–20 minutes per pound. A 3–4 lb. chicken will cook in about 11/4 hours.


Thin pieces of poultry, like boneless breasts, wings, or small legs can be cooked over direct heat; larger pieces of chicken should be cooked over indirect heat.


Cook bone-in breast and leg/thigh pieces 12–15 minutes per side; wings 2-3 minutes per side; boneless breasts 4–6 minutes per side.