To produce perfect “BBQed” chicken

When you are working with the intense direct heat of a charcoal fire, it is very easy to burn the outside of a chicken piece well before the inside is cooked through, especially if you are trying to grill chicken pieces with the bones still in.

You can solve the problem in a couple of ways:

1. Start with boneless chicken pieces and parts. They cook through much more quickly so you don’t have the problem with raw insides and charred exteriors. Or,
2. Simply precook the chicken.

Whenever grilling bone-in chicken parts, parboil them on top of the stove first. Simmer in a pot of water for about 10 to 15 minutes, then set ’em aside for heating on the grill later. A bonus: you also end up with a pot of chicken stock (just in case you’re the kind of cook who cares about such things).

Either way, place the chicken on the grill until one side is nice and golden brown, then turn and let the other side brown, too. Do not sauce the pieces until they are completely cooked. Put your sauce, whether store-bought or homemade, in a large bowl and dip the cooked chicken pieces into the bowl as you remove them from the grill, the last stop on the tour before the serving platter.

The same goes for ribs, pork chops, and pretty much anything else. Dabbing on the sauce while the meat is still grilling is a formula for disaster.

Have a favorite chicken recipe? Add it here!

See also:

• Beer Can Chicken
• Bratwurst
• Charcoal-Roasted Ham
• Charcoal-Roasted Turkey
• Classic Side Dishes
• Fish & Seafood
• Grilled Vegetables
• Pork Ribs
• Pretty Good Brisket
• The Perfect Burger
• The Perfect Steak