ALTHOUGH it is a BBQ staple, chicken is actually one of the trickier foods to barbecue well.
At one end of the scale you have people getting sick from undercooked chicken while at the other end it is cooked to the point of tasting like sawdust.
One method to avoid this is to cook the chicken first and finish it on the BBQ. This way the risk of salmonella is zero but on the downside the chicken has no flavour beyond that top layer of barbecue sauce.
So how do you get perfect chicken just off the BBQ? Here we offer some tips…
1. Marinate or rub your chicken with seasoning(s) of your choice. Marinate it for up to 48 hours in the refrigerator, or up to 60 minutes at room temperature.
2. Wrap the grill grate well in aluminium foil to help prevent excessive charring and flare-ups from dripping fat.
3. Lightly oil or spray the foil to prevent sticking.
4. Make sure the BBQ is hot enough to begin cooking.
5. Let chicken cook for 30 minutes, turning every eight minutes, and begin checking with a meat thermometer after 25 minutes. When it reaches 79C, it’s done. The meat should not be pink in the middle and the juices should run clear.
TIP: Do not put barbecue sauce on the chicken until it is almost done, then let it cook about 10 minutes more to finish and caramelise the glaze
Better still, take it to the kitchen and stick it in the oven.
Or make yourself a solar oven, cheap to do and there won’t be many days in sunny Andalucia when you can’t use it.
Next week, how to cook sausages.
I can’t wait for next week when Fred tells us how to cook … wieners!
ps. In Chicken recipe above, after removing chicken from the fridge, if you don’t throw away the marinade, but try to use it as basting sauce… you could get this “lovely salmonella” and… die.
In which case, family COULD throw YOU on the Barbie and have BBQ JERK PORK!! That Recipe and slicing directions will be given after the Wiener Recipe….
Recipe (condensed). Get wiener. Put in boiling water. Wait a few minutes. Remove from water. Eat. Repeat. Easy.