How do you grill chicken?

[Meat Burner]

Our competition chicken is a special process and we have done very well. I am curious how my brethren grill chicken at home. Wings, spatched, beer butt, pieces, legs only, thights only, whatever. What is your go to for grilling at home? Thanks everyone.

[Cast Iron Chef]

All the above. More theighs and spatchcock. Beer butt, wings even breasts which are usually marinated.

[Brauma]

Holy chicken tenders, Batman! I forgot. I used to grill chicken boobs all the time. I've been so focused on friggin thighs lately that I've forgotten the last time I did some boobs.

But I did them on the Weber in sort of a Finney Reverse sear method. I had a med-high fire on one side of the grill. I would cook the chicken on the indirect side until they were 165-170*. Then throw them over above the coals and finish and obtain grill marks.

[abangs]

At home typically on a large grill dome (green egg knock off) but lately I have used my backwoods chubby without the water pan and over direct heat around 325 degrees. This has worked out better than the ceramic for me. I think this is how we are going to prep our competition thighs this year. My only issue with the chubby method is the coal placement. Gotta make sure to spread'em evenly.

[Meat Burner]

Bros, I have tried all kinds of methods our great brethen have thrown out here, but hi heat is the only technique that has worked for me. Curious what the other folk have done.

[landarc]

I do thighs and spatchcocks, almost always hot in the kettle. If I can get it to cruise at 400F offset, then there is where I am. Usually I will add a little glaze to finish it off.

[abangs]

All the above. More theighs and spatchcock. Beer butt, wings even breasts which are usually marinated.

Stupid question but what is spatchcock??!

[Meat Burner]

landarc, I am thinking the 400F may be the key. Curious what the brethren do at home.

[bigdogphin]

Boneless breasts.... Rub of whatever I feel like at the time usually Cookshack Spicy chicken rub. Then sear on both sides for a couple minutes then set to indirect heat for 20 min. Or we do Beer Can with white wine or just some wings.

[NorthwestBBQ]

Our competition chicken is a special process and we have done very well. I am curious how my brethren grill chicken at home. Wings, spatched, beer butt, pieces, legs only, thights only, whatever. What is your go to for grilling at home? Thanks everyone.

Gee, Meat, what's the name of your team?

[JD McGee]

Hot-N-Fast...is there any other way? :rolleyes:

[Meat Burner]

LOL Bro!!!

[gtr]

Stupid question but what is spatchcock??!

Spatchcock is when you take a whole chicken, cut out the backbone & lay it out flat. It's also a good idea to take out the keel bone.

Here's a guy doing it on youtube:

YouTube - How to spatchcock a chicken (http://www.youtube.com/watch?v=GGKLtbiUflk)

[gtr]

I definitely cook chicken at a much higher heat than I do ribs, butts, brisket, etc. Either indirect on a grill or on the hot spot in my offset.

I normally do spatchcocked whole chix, thighs, & I do lots of drumsticks to send with my young 'uns for lunch at school. Finally tried marinating/basting in Wishbone Italian dressing & really liked how it turned out - think I'll start fooling with my own recipe for something like this.

[Meat Burner]

Stupid question but what is spatchcock??!
Not a stupid question at all brother. You just cut the back bone out of a whole chicken, maybe remove the sternum bone, (not a big deal for now) and open up the bird flat. You end up laying it flat instead of a whole bird. I don't have any pics, so hope some other brethren will post some to show you. It's easy and absolutely delicious!!

[landarc]

If you do a crotch waffle, then you will get a nice compact and reasonably amalgamated chunk of meat to cook. See image below for a crotch waffle.
http://i38.photobucket.com/albums/e129/Nauti-Que/August2009Bravesgame002.jpg

[Cast Iron Chef]

Never thought I would say this but may have to try the crotch waffle. :redface: Do you slit the skin to tuck the leg under? Also I cut the wing tips off since they burn and there no meat anyway.

[Mister Bob]

My favorite way to cook chicken at home is to take a nice big roaster and brine it overnight, then spatchcock and rub it under and over the skin (I like Birds and Bones or Yardbird). Inject the breasts with melted butter with a little white pepper mixed in.

Cook at 325 to 350 indirect on the BGE until the IT reaches 155 in the breast. Then remove the plate setter, sauce and go direct for about 15 minutes turning often until the sauce caramelizes and the skin crisps up. Rest it for 15 minutes then cut it up and serve. Juicy and delicious! :thumb:

[jagardn]

I do thighs and spatchcocks, almost always hot in the kettle. If I can get it to cruise at 400F offset, then there is where I am. Usually I will add a little glaze to finish it off.

That's what I do with most chicken, 400 indirect. :D

[Saiko]

I only cook legs and thighs now days, wifey likes the legs and I like the thighs. Usually dry rub with yardbird (although you have to be careful, it burns really fast).
Then indirect for a while with lump and hickory embers, then sear and sauce with a mixture of blues hog regular and red.

[landarc]

Yes, two small slits which you tuck the knee joints into.

[RAZORBACK JIM]

Good info ya'll....Thanks!!!!

Jim

[Groundhog66]

I like whole birds and thighs over an open fire, it is definitely my favorite. But I prefer to do wings indirectly on the Kettle.

http://farm6.static.flickr.com/5176/5409779062_350d883cea_b.jpg

http://farm6.static.flickr.com/5204/5238693324_e39daa0cb4_z.jpg

http://farm6.static.flickr.com/5013/5409171627_34223eb844_b.jpg

[Baby Back Maniac]

I like chicken quarters indirect in the kettle at 400 degrees for an hour...Cheap and good.

I also like chicken breasts direct for 5-6 minutes per side...expensive and healthy. ;)

[TIMMAY]

When I do it for myself, I take regular size drummies and throw em on the grill, maybe 275, 300. for temp. not very much smoke, and I paint em with texas pete wing sauce until there is a super thick cooked on (not bark or char) layer of vinegary spicy goodness and overcook em till the meat almost falls off the bone. 100% overcooked, still slightly juicy, and spicy yummy (YES I said spicy yummy).

HOWEVER... When I cook for the family I do spatched chicken with a minimal rub at 350 deg till it's cooked through. Paint it with SBR during the last 20 min several times. If I don't spatch the bird I cook it upside down (again minimal rub) so all the juice inside the dark meat goes down into breast. You should see how juicy the breasts are when the knife goes in (cooked through and after resting).

[Smokey Al Gold]

Love me some hot and fast on the kettle. I do all my chicken indirect on the kettle with a reverse sear. 400+ish and it comes out perfect everytime. I do wings, half chickens, thighs, legs and breasts this way. Coat the chicken in olive oil and season well.

[LMAJ]

375* ish raised direct.

[inv3ctiv3]

I do a hybrid style of smoking/santa maria style with oak wood, I then glaze it with some of my homemade BBQ sauce the last 15 minutes or so:

http://farm6.static.flickr.com/5247/5342760189_5115fe6f68_z.jpg

http://farm6.static.flickr.com/5083/5343370286_e94f179cd7_z.jpg

http://farm6.static.flickr.com/5287/5358951852_ee87260504_z.jpg

[jimmyinsd]

i ususally do thighs or quarters. i start by peeling back the skin and applying some type of rub or seasoning.

( i am always trying different blends, but unlike a real chef i never remember to write down what we like and dont like :confused:)

about 1/2 the time i will spoon a little sauce over the rub and then fold the skin over top of that side.

i then rub the back side of the pieces and let sit in the fridge for a couple hours. ( i dont honestly know if letting it sit helps, but its what i do.)

i then either grill indirectly or smoke the pieces skin up for about 45 minutes and then add sauce to the skin side, about 10 minutes later i will flip the pieces and add sauce to the non skin side for an additional 10 mins or so.

i then eat the chicken.

[Moose]

I do chicken lots of ways, but of late, have been doing mostly roadside style chicken on the drum at high temps as I consistently achieve nice crispy chicken skin. Here's a tutorial:

www.bbq-brethren.com/forum/showthread.php?t=88850

[Grafixgibbs]

I've started to brine mine in a hot (spicy) vinegar sauce. I like the flavor after it cooks it seems to retain some of the spicyness of the sauce. I need to get my photos from Sunday downloaded to add to the pron on the site of the chicken I did.

[KnucklHed BBQ]

for comps I like thighs low & slow on the pooper, the meat just has a better taste/texture when BBQ'd and not grilled IMO... skin isn't usually a problem...

If for the fam, it's either boneless skinless boobs, seared and then cooked indirect on the kettle or it's spatched bird indirect grilled on the kettle

[smokesignal]

I just got a new weber 22 1/2 (haven't even put it together yet)and want to try some chicken thighs and legs on it. Do I need to season it out first? Has anyone put a thermometer on it? I dont have a remote and hate to drill a hole in this new dome.

[Groundhog66]

I just got a new weber 22 1/2 (haven't even put it together yet)and want to try some chicken thighs and legs on it. Do I need to season it out first? Has anyone put a thermometer on it? I dont have a remote and hate to drill a hole in this new dome.

You might want to do a search, or start a new thread about your inquiries.

[btcg]

Stupid question but what is spatchcock??!


Here bro,

http://www.cookthink.com/reference/4162/How_to_spatchcock_a_chicken

[Grafixgibbs]

Here bro,

http://www.cookthink.com/reference/4162/How_to_spatchcock_a_chicken

Always called it butterflying them