Basic Recipe Chicken Parts On A Grill Recipe
Ingredients
| 1 broiler-fryer chicken (3 to 3 1/2 lbs.), cut in pieces, quarters, or halves | ||
| Salt | To Taste | |
Directions
Rinse chicken and pat dry.
For quarters and halves, hook wing tips back behind body joint, akimbo-style.
If you wish, marinate chicken
To retain juices, salt after cooking.
Brush chicken with a baste; or, if marinated, lift chicken from marinade and drain briefly (reserve marinade).
Arrange chicken, skin-side-up, on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning and basting occasionally with baste or reserved marinade, for 40 to 50 minutes for leg pieces, quarters, or halves; for about 30 minutes for breast pieces.
Chicken is done when meat near bone is no longer pink when slashed.
For quarters and halves, hook wing tips back behind body joint, akimbo-style.
If you wish, marinate chicken
To retain juices, salt after cooking.
Brush chicken with a baste; or, if marinated, lift chicken from marinade and drain briefly (reserve marinade).
Arrange chicken, skin-side-up, on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning and basting occasionally with baste or reserved marinade, for 40 to 50 minutes for leg pieces, quarters, or halves; for about 30 minutes for breast pieces.
Chicken is done when meat near bone is no longer pink when slashed.
Chef
