Indirect heat and use a rub. Beer can chicken works well as does Cornish Game hen over a metal can of Pineapple juice. Empty 1/2 the can and make a dipping sauce from the juice and chicken juices by boiling it and them thickening with a small amount of corn starch or rouge.
Cooking chicken on a Gas Grill-Grrrrrrrr!
- Thread starter straightshooter1
- Start date
OP
straightshooter1
US Veteran
Okay, I am starting with the recipes. I am trying the sauce in the foil one tonight. I probably should have asked if you wrap each piece individually.
But, I didn't and I wrapped a cut up chicken in four separate foils with sauce inside on the lowest heat.
Will finish on the grill.
Hoping for good marks from my wife tonight. Last night was too "crisp."
Bob
But, I didn't and I wrapped a cut up chicken in four separate foils with sauce inside on the lowest heat.
Will finish on the grill.
Hoping for good marks from my wife tonight. Last night was too "crisp."
Bob
Spotteddog
Member
Bob,
Just remember when your doing it on the grill W/O the foil envelopes, it does no good to begin basting on the sauce till the skin has been rendered out, and crisped up enough to allow the sauce to stay on the bird. Always remember, "low and slow". The object of the exercise is for you to be more "done" than the chicken is!
Just remember when your doing it on the grill W/O the foil envelopes, it does no good to begin basting on the sauce till the skin has been rendered out, and crisped up enough to allow the sauce to stay on the bird. Always remember, "low and slow". The object of the exercise is for you to be more "done" than the chicken is!
OP
straightshooter1
US Veteran
Spotteddog-
I understand. But, I sure go through a lot of Diet Cokes doing this.
Bob
I understand. But, I sure go through a lot of Diet Cokes doing this.
Bob
Frizzman
US Veteran
I cook mainly boneless, skinless chicken breast on my grill. The best way I have found to do it is to put the chicken in a heavy zip loc bag with a goodly amount of Italian salad dressing and marinate it overnight. I take the chicken out and let the excess drip into the bag and put it on a hot grill. I don't get the grill surface get too hot or it will stick and scortch and burn. I close the lid and cook on medium heat and turn frequently. It comes out moist and tender and has a very nice flavor. Sometimes I add some liquid smoketo the marinade bag to bump up the smokey flavor. Gas grills don't have the flavor of charcoal.
ChuckS1
US Veteran
I use a Weber gas grill. I heat it up with all three burners, then turn the middle one off and the other two on low so the thermometer reads 400. I grill in the middle without the skin and brush the grill with oil or use a spray-on oil.
I really like the Montreal Chicken rub and use that. Depending on what I'm cooking, usually breasts, I do 5 minutes on a side and flip and then 5 more, turning every 5 minutes until the juices run clear when pricked.
I really like the Montreal Chicken rub and use that. Depending on what I'm cooking, usually breasts, I do 5 minutes on a side and flip and then 5 more, turning every 5 minutes until the juices run clear when pricked.
We also marinate ours in Italian dressing , use low heat (flame) and let the chicken come to room temp before putting it on the grill so the inside cooks quicker.
Steve
Steve
29aholic
Member
Smithfan
Member
Had BBQ chicken for dinner about an hour ago, slow-cooked on a gas grill.
Doesn't matter whether you are using a rub, a baste, a marinade or some combination. The trick is, learn how to use indirect heat if you have to, and always:
LOW AND SLOW IS THE WAY TO GO!
Grilling chicken on the gas BBQ, I let it take as long as it takes, and I never let the unit's heat get above about 350-375. And, watch it. One secret of good BBQ is, you have to work at it. You can't put it on and forget about it for however long you think it takes to cook.
Bill
Doesn't matter whether you are using a rub, a baste, a marinade or some combination. The trick is, learn how to use indirect heat if you have to, and always:
LOW AND SLOW IS THE WAY TO GO!
Grilling chicken on the gas BBQ, I let it take as long as it takes, and I never let the unit's heat get above about 350-375. And, watch it. One secret of good BBQ is, you have to work at it. You can't put it on and forget about it for however long you think it takes to cook.
Bill
babyboo
Member
MK
Member
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Should be no problem. I put all of it in one
big foil pan. The reason I add sauce before the
bird, is the skin will often stick to the foil
at first if you don't.
Myself, I don't cover it as I want the smoke to
be able to get to it while it's cooking.
I'm using a fairly small smoker, so there is no
other way to get indirect heat, except to use
foil, or a pan. I don't have a big pit with a
firebox, etc.
I don't like cooking bird over direct coals as
it almost always seems to burn at least the
sauce, if not the skin. You have to keep a close
eye on it. The method I use, I'll turn the
chicken over every once in a while, but I don't
have to worry about anything burning if I get a
little slow on checking it.
ordnanceguy
Member
Gentlemen and fellow Grille Meisters:
One big complaint that people have about gas grilles is that you don't get the same smokey flavor as with charcoal grilles. The solution? Before starting I place a small, disposable aluminum pie pan in the corner of the grille, under the grille but above the burner. I then toss in a handful of mesquite or hickory small chips. You don't need a lot to get this technique to work. They start burning and smoking pretty quickly. Keep the lid down. About half way through cooking I toss few more chips in (just dropping through the grille into the pie pan)and by the time the chicken is done, the chips are gone. This will give you a wonderful smokey flavor to the meat.
After accepting compliments on my chicken from the assembled masses, once the grille cools I take out the pie pan and just empty the ashes. Works like a charm.
Regards,
Charlie Flick
One big complaint that people have about gas grilles is that you don't get the same smokey flavor as with charcoal grilles. The solution? Before starting I place a small, disposable aluminum pie pan in the corner of the grille, under the grille but above the burner. I then toss in a handful of mesquite or hickory small chips. You don't need a lot to get this technique to work. They start burning and smoking pretty quickly. Keep the lid down. About half way through cooking I toss few more chips in (just dropping through the grille into the pie pan)and by the time the chicken is done, the chips are gone. This will give you a wonderful smokey flavor to the meat.
After accepting compliments on my chicken from the assembled masses, once the grille cools I take out the pie pan and just empty the ashes. Works like a charm.
Regards,
Charlie Flick
OP
straightshooter1
US Veteran
I'm gonna try the pie plate and the chips next time.
Yes, it worked for me with three pieces in each of the foil wrappings.
It was really good and we are having the left overs tonight.
The indirect heat is kind of like Lee's recipe for ribs, which we loved, but when I tried it with chicken it seemed to take forever and I finally just turned the grill up and cooked the rest.
This time I will use a little more patience. I am going to try most of the recipes you have listed.
Looking forward to them as a matter of fact.
Bob
Yes, it worked for me with three pieces in each of the foil wrappings.
It was really good and we are having the left overs tonight.
The indirect heat is kind of like Lee's recipe for ribs, which we loved, but when I tried it with chicken it seemed to take forever and I finally just turned the grill up and cooked the rest.
This time I will use a little more patience. I am going to try most of the recipes you have listed.
Looking forward to them as a matter of fact.
Bob
Bob R
US Veteran
Better than a disposable is a Marie Callender's pie pan. They are qute a bit thicker than the disposable ones so thay will last forever.
Plus, you get to eat the pie to get the pan.
bob
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