Chook Me!

How can I BBQ chicken on a gas grill?

Every time I BBQ chicken on my gas grill, I make it tough on the outside and dry on the inside. I have tried marinating it, not marinating it, cooking on low heat. I also flip very often.

Public Comments

1. I prefer charcoal but I did do chicken on a gas grill once and i put the smallest pieces on the outside and larger on the inside....it came out perfect and it was on medium heat
2. 1) Use wings or thighs, not breast 2) Add a marinade (like bbq sauce) 3) Put it in the oven first then use the grill for flavour 4) cook it for less time so it doesnt go dry 5) put a blob of butter under the skin (if it has skin)
3. Here is what I do and it works foe me every time. Ist you make the chicken flat (it's called spatchcocking) you do this by using poultry shears to cut down both sides of the back bone. then use your fingers to remove the rib bones (this is optional but it makes it easier to carve). turn the chicken over so the cavity side is down and use your fingers to loosen the skin rub seasoning between the skin and flesh I use chopped garlic and thyme season the outside of the skin with what ever you like I use Old Bay and salt and pepper now turn the chicken over and season the other side with what you like again I use garlic and Old Bay. Now let the chicken rest for about 1/2 rh cover in plastic wrap on the counter. Pre heat the grill to medium about 375 deg. oil the grill using veg oil. when the grill is up to temp turn off 1 side of the burners and put the chicken skin side down on the side that is turned off and close the lid flip the bird after about 15 min total cooking time about 1/2 hr try and keep the grill temp at 325 to 350 deg. Be care full flipping as the legs can fall off. You can baste the bird with your favorite BBQ sauce if you want but only in the last 10 min of cooking . Workes every time for me
4. Fix your chicken how you want. Marinate,season etc. Turn on the grill and put the temp to medium. Give the grill five to ten minutes to heat up.Now put the chicken on the grill. Leave the chicken there---Do not flip--for 8 to 10 minutes.If you need to turn the temp down a little to avoid flare ups. When you turn the chicken over it should lift easily from the grill. leave the chicken on the second side a little less time than the first side. Just keep watching the chicken. I use a timer so I am not turning over to soon. Mine always come out crispy on the outside and juicy on the inside.
5. First you brine the chicken in 1/4 cup koshering salt and 2 quarts of water. Soak chicken for 30-45 minutes, then dry with towels. Turn on half of your burners so you have space for the chicken NOT over burners. You want the interior to be 400 degrees so crank the other side. Cut slits in skin every inch or so to let steam out. Season chicken pieces with oil over the skin, then salt and pepper on both sides. Put chicken on grill NOT over lit burners skin side up. Leave for 20 minutes. Then rotate so pieces away from the flame are now closer, and spin. Still skin side up. Wait another 20 minutes. This lets the fat render out, but the skin gets brown and crispy. For the last 5 minutes, take pieces of chicken and put them over the lit burners skin side down for about 1-2 minutes to make grill marks.