![]() |
Grilled Chicken and Corn Photograph by A. Schloss |
If you have ever tried to
convince yourself that "black and crusty" is exactly how you like
your chicken, then you know first-hand the ambiguous art of cooking over an
open flame. Cooking outdoors without the high-tech
benefits of thermostats and heavy gauge saucepans requires greater vigilance
and knowledge than anything demanded from indoor cooking, but there's an easy way to tilt the odds in your favor - indirect grilling.
Instead of putting food
directly over the heat, you keep the food away from the flames so that it has
time to cook through without burning on the surface. Because the
bird is nowhere near the flame you can walk away without any fear of ending up with chicken briquettes.
To set up a charcoal grill
for indirect grilling, make a split charcoal bed by raking the coals to
opposite sides of the firebox and leaving a large empty space in the middle.
Or, you can rake the coals to one side and leave the other side empty.
I find
that a split charcoal bed provides more even heating for big roasts like a
whole turkey or a ginormous brisket, but for a standard 3- to 4-pound chicken the
one-side method works best. Chicken breasts cook faster than chicken legs. By angling
the bird so that the legs are closer to the heat, the chicken comes out more evenly
cooked.
Either way, you put the food over the unheated part of the grill and
close the lid. The indirect heat of the coals becomes trapped in the grill,
surrounding the food and slowly cooking it similar to the way roasting works in
a conventional oven.
A single chimney starter
full of coals will burn out after 45 minutes to one hour of indirect grilling, which is plenty of time for most chickens. In this no-brainer recipe the chicken is split to ensure that it will cook through on a single charcoal chimney.
You will also need two
disposable foil pans, loaf shape or casserole types work best. One pan goes on
the charcoal rack under the chicken to catch any fatty drips and prevent flare ups.
The other gets filled with water and set directly over the fire on the grill
grate. The water steams helping to distribute heat around the grill and
keeps the surface of the chicken from drying out.
Indirect grilling is
similar on a gas grill, except that you light some of the burners but leave the
others off. If your gas grill has two burners, light one burner and put your
food over the unlit burner. If your grill has three or more burners, light the
outside burners and put the food over the middle unlit burners.
The grill lid is a key
element of most indirect grilling. It traps heat and smoke, increasing the
temperature inside the grill and infusing food with smoke flavor. Keep the lid
down as much as possible. Every time you lift the lid, heat escapes, lowering
the temperature inside the grill and lengthening the cooking time.
So, take it easy. The grill set up is the only part that takes any effort. Once the chickens on you're off duty for the next hour.
Slow Down and Relax Grilled Chicken
![]() |
Cut-up Grilled Chicken with BBQ Glaze Photograph by A. Schloss |
Makes 4 servings
3- to 4- pound chicken,
split in half
1/4 cup reposada tequila
1/2 cup water
2 tablespoons Bacon BBQ Chef Salt or Holy Mole Chef Salt
1 tablespoon coarse sea
salt
1 1/4 cups Hot, Sweet & Sour BBQ
Sauce (recipe below), or your favorite BBQ sauce
1. To split a chicken: Lay
the chicken breast-side down on a cutting board. With a large kitchen shears or
sharp knife cut on either side of the back bone.
Remove the back bone.
Open up
the two sides of the chicken like a book, exposing the interior of the breast
bone. Cut the chicken in half through the breast bone. Discard the back bone.
Fold the wings behind the shoulders to lock the wings flat in place.
![]() |
Chicken Halves Marinating in Sealed Zipper Bag |
2.Put the tequila, water, Chef Salt, and sea salt in a 1-gallon zipper lock bag. Shake to dissolve the salt. Add the chicken halves. Press the air out of the bag, seal, and
refrigerate for 2 to 3 hours.
3. Remove the chicken from
the bag and discard the bag along with the leftover marinade. Pat the chicken dry and set aside to rest at room temperature before grilling, long enough to remove the chill, about 30
minutes.
![]() |
Lit Charcoal Chimney and Banked Briquettes |
4. Set up a kettle grill
for indirect cooking (See directions in text above). Fill a charcoal chimney half full with briquettes and
dump on one side of charcoal grate using your tongs or a kid's garden rake to
bank the coals near the side of the kettle. Set an empty disposable foil pan on
the other side of the charcoal bed to act as a drip pan for the chicken. Fill
the chimney with briquettes and ignite. Open the vents in the lid and bottom of
the grill.
![]() |
Indirect Grill Set Up |
5. When the charcoal in the chimney is red hot dump over top of the charcoal on the charcoal grate
and set the grill grate in place. Place another foil pan, three-quarters filled
with water on the grill grate over the fire.
6. Brush the exposed grill
grate with a wire brush and coat with oil. Put the chicken halves, skin-side
up, over the exposed part of the grill close to the wall, with the leg section
facing the fire. Nudge the legs so that they nestle tightly up against the
breast.
7. Cover, and cook, until the chicken is no longer pink and the juices run
clear (about 155ºF for breasts and 165ºF for thighs on an instant-read
thermometer inserted into thickest part without touching bone), about 1 hour
total. If your grill has a temperature gauge it should stay around 300°F.
8. Heat the BBQ sauce and
brush the chicken halves liberally. Grill another few minutes, about 3 minutes.
Remove the chicken to a serving platter. Cut into serving pieces and serve
remaining sauce on the side.
Hot, Sweet & Sour BBQ Sauce
Makes about 1 1/4 cups![]() |
Chicken and Sauce Photograph by A. Schloss |
1/2 cup ketchup
1/4 cup dark brown mustard
2 tablespoons apple cider vinegar
1/4 cup light brown sugar
2 tablespoon Tabasco
hot pepper sauce
1/2 teaspoon ground black pepper
Mix
all ingredients to combine. Use as
directed in a recipe; can be stored in a tightly closed container in the
refrigerator for up to one month.
cool!!!!.. I am a fan of eating.
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