best barbeque chicken recipes

One of the most versatile foods in the entire world is chicken. Is has been prepared thousands of ways over hundreds of years. One of the favorite ways to eat chicken is BBQ'ed. It is very simple and delicious, but people tend to get it wrong and their chicken comes out tasting all bad.

No matter how you like to grill your chicken, we recommend the following tips to keep your grilling season safe, flavorful and fun.

* It is always preferred to use low fire in grilling in order to avoid burnt meat.

* Marinate your meats.

* Use a meat thermometer.

* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.

* Do not use a fork to turn the chicken as it cooks. The piercing causes the juices to escape.

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One of the best kept secrets of barbequing chicken is to lower the heat and wait until it's almost completely cooked before adding any sauces. In this way the chicken is moist and tender with a pleasant smoky flavor. This also prevents fire flare ups because the sauce is generally the actual culprit of these flare ups. It's the sugar in the sauce that causes the burning. When you put it on near the end of the cooking time, it won't burn.

Below are some tips for you to remember...

* Allow food to thaw to room temperature before grilling for added tenderness and flavor, but don't let food sit un-refrigerated longer than 20 to 30 minutes to prevent bacteria growth.

* It is not advisable that you use wine on grilling marinated chicken.

* Never place cooked meat on a platter that held raw meat.

* It is better to marinate meat with a big surface area because it can easily absorb the marinade.

* Do not use a fork to turn the chicken as it cooks. The piercing causes the juices to escape.

* It is generally recommended to add BBQ sauce toward the last end of cooking since it is high in sugar and can burn easily.

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There are many ways to prepare the chicken, but usually the chicken is marinated for at least two hours. The types of marinade vary from Asian styles to Indian styles and other styles as well. I like to cook boned chicken thighs on the grill, rather than legs or wings. There is no problem cooking these pieces, only a personal preference.

Here is a list of quick tips:

* Never place cooked meat on a platter that held raw meat.

* Before you can really serve up a tasty poultry dish the right way, you need a few tips for grilling chicken.

* Check the temperature of the fire before cooking food to prevent over- or under-cooking.

* It is also important to refrigerate leftovers from grilling promptly. Don't leave them on the counter top, at room temperature, for very long after you have finished eating.

* If you're having more than a few guests, ask each one to bring a dish.

* Figure out how much food and drink you'll need for the number of people you have invited.

* Coat grate with vegetable cooking spray, or brush with cooking oil to prevent food from sticking.

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Foods and meats are cooked on the grill with either direct or indirect heat. Once you master the techniques, you can grill almost any kind of meat, poultry, or fish, plus an amazing array of vegetables, appetizers, and baked items.

There are many cooking methods, here are some tips on how to make your meals rise up and taste great.

* Start with chicken that has been trimmed of excess fat and remember to baste carefully so oil won't drip onto the coals and cause flare ups.

* When marinating the meat, turn it several times and it is preferred to be put in the refrigerator.

* Minimize fat drips into the grill, which causes flare ups.

* Use a meat thermometer.

* Never place cooked meat on a platter that held raw meat.

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The chief problem with chicken is that, like turkey, it has two distinctively different kinds of meat. The white meat breasts and the dark meat thighs and legs need to be cooked differently. To keep the breast meat moist and tender it needs to be cooked over a lower fire than the rest which needs to be cooked more. At the same time you want to get that grilled sear to give the chicken pieces that authentic grilled flavor.

Here are some cooking and buying tips to get you started:

* It is also important to refrigerate leftovers from grilling promptly. Don't leave them on the counter top, at room temperature, for very long after you have finished eating.

* Add flavor by scattering dried herb clippings, both sprigs and whole stems, over the coals.

* To decrease heat, raise the cooking grid or sprinkle coals with a little water.

* Before you get ready to grill, marinade your steaks for at least a few hours.

* If the heat is too intense, move food from hot spots, which are usually found in the center of the grill, to the cooler areas around the edge.

* If the fire hasn't cooled down adequately, do not be tempted to put your chicken on to cook.

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Direct grilling can be done with the cover up or down. When the grill cover is closed the grill begins to mimic an oven and reflected heat, as well as the heat from the fire cooks the foods. The closed cover lowers the temperature inside the grill by decreasing the oxygen supply to the fire allowing larger foods, such as roasts and bone-in poultry to cook more slowly. It also imparts a smoky flavor.

If you want to make a name for yourself as the local neighborhood grill master, here are some great tips for you to follow:

* Keep an instant read thermometer near the grill for a quick way of checking when your chicken is done.

* If you have a hard time in telling whether your chicken is almost cooked, you could purchase a meat thermometer.

* Minimize fat drips into the grill, which causes flare ups.

* If you are still cooking with charcoals make sure you should light the coals at least half and hour before so that they have time to get hot enough.

* Start with a clean grill. Removing old ashes assures good air circulation, and cleaning away any cooked- on bits of food results in better flavor and quality.

* Be sure racks are clean and coat them with vegetable oil or a nonstick vegetable oil spray to help prevent sticking.

* To speed grilling or broiling time, partially cook the chicken in the microwave first.

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The most challenging thing with cooking chicken is to make sure that it is cooked right through, with a nice crispy outside. Uncooked chicken is not a good thing.

These easy tips should give confidence to prepare chicken dinners at home. Chicken is a delicious source of protein and should be included regularly in a healthy diet.

* Allow food to thaw to room temperature before grilling for added tenderness and flavor, but don't let food sit un-refrigerated longer than 20 to 30 minutes to prevent bacteria growth.

* If the heat is too intense, move food from hot spots, which are usually found in the center of the grill, to the cooler areas around the edge.

* Keep an instant read thermometer near the grill for a quick way of checking when your chicken is done.

* Start with a clean grill. Removing old ashes assures good air circulation, and cleaning away any cooked- on bits of food results in better flavor and quality.

* Use a meat thermometer to check the internal temperature to make sure all meats are cooked thoroughly.