Grilled ChickenJuly 18, 2009 at 9:46 pm | Posted in Chicken, From the Grill | 3 Comments
Tags: Chicken, Dinner, grilled chicken
I’ll never forget inviting the in-laws over for dinner and my Mother-in-law exclaiming, “This chicken is pretty good for being burnt”. Thus started my quest for a recipe that would produce perfectly grilled chicken, EVERY time.
Don’t you just get flat out grumpy when you’ve slaved over the hot grill, turning, moving, babying each piece of chicken and just when you think everything is perfect take it to the table and bite into a thigh to find that pinkish, not quite done, weird texture thing going on. SHUDDER. And the darn thing looks cooked on the outside.
Before I go any further, I want to share a simple Montana Vic grilled chicken secret. Simply baste with Italian Dressing while grilling. Very good. Now back to getting each and every piece to come off that grill perfectly cooked without watching it like a hawk.
Thank you Cathy in Oregon. I found this recipe on her Noble Pig blog, tried it, and it’s wonderful and I mean “eat like a starved animal” good. I unwittingly happened upon The Noble Pig blog when I first started my blog and was poking around food blogs to see what other bloggers were doing. She and her husband have recently moved to Oregon Wine Country and will be starting up their own winery. I’m loving following her information, a great find for me. Take a look at www.noblepig.com. Here”s her recipe and the only thing different is she featured a different bbq sauce:
The Best Grilled Chicken…. Ever!
For the Dry Rub:
1 Tablespoon seasoning salt, any brand
1 teaspoon paprika
1/2 teaspoon kosher salt
1/4 teaspoon onion powder
1/4 teaspoon chile powder
1/8 teaspoon ground black pepper
1/8 teaspoon ground turmeric
1/8 teaspoon garlic powder
1/8 teaspoon ground cumin
For the Basting Sauce:
1/2 cup apple cider vinegar
1 Tablespoon oil
1/2 teaspoon kosher salt
1/4 teaspoon turmeric
Juice of one lemon
One drop liquid smoke, optional (no more than a drop, it’s concentrated)
One 4 lb. split-fryer chicken (or one whole chicken cut in half)
Your favorite grilling sauce
My favorite sauce happens to be Bone Suckin Sauce. You can find it at Whole Foods. Or go on line: www.bonesuckin.com
First, I always buy a split fryer, a whole chicken that has been cut in half. I never grill different sized, individual pieces, it’s too difficult to vary the cooking times and the pieces dry out too easily. Forget them. A split fryer is the answer to your grilling prayers or buy a whole chicken and cut it in half yourself.
Next, make a dry rub. You do not want a dry rub with sugar in the list of ingredients. It will burn. The dry rub should be spread on the chicken, under and on top of the skin and in every nook and cranny. Do this three hours prior to grilling.
Also, bring the chicken to room temperature.
Preheat the grill to very high heat, about 500 degrees. I then turn the middle burner completely off and place the chicken in there while lowering the other two burners, bringing the temperature to 350 degrees.
Next, baste the chicken and close the grill. Set a timer for 15 minutes.
After 15 minutes turn the chicken over and baste again. Repeat this step every 15 minutes for a total of one hour. At the last basting, let the chicken cook for only five minutes more.
Using your favorite grilling sauce, baste both sides of the chicken.
After basting with the sauce close the grill and cook for only five minutes. Not longer, this is when the chicken will burn. Make sure you have washed your baster or are using a new one to prevent any contamination from residual raw chicken.
Let the chicken rest for at least five minutes before cutting into it.
HEY, wait a minute – how did those olives get in here? Oh that’s right, I purchase them everytime I’m at Whole Foods. Plus I wanted to show off that cute little bowl my friend Cauleen gave me. This is also a test to see if she’s reading my blog. 🙂