Basic BBQ Chicken
Filed Under Chicken, Entree, Recipe | Printer Friendly Page
A lot of times I’ll need chicken for salads, soups, pasta, etc. and want to keep the flavors neutral, so I will only use salt and try to keep the smoke to a minimum. Roasting the chicken at a very high heat locks in the juices and keeps the smoke down to a minimum. By cooking it indirectly we avoid all of the flare-ups and nasty chicken-fat smoke.
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Ingredients
Chicken parts with skin and bones
Salt
First, you need to get a hot fire going; you want your chamber to be about 500 - 600 degrees. I am using some charcoal & mesquite wood to achieve this.
Next, salt the chicken and place it on an indirect place of your grill or smoker.
Cook the chicken until it is golden brown and the juices run clear. Cooking times may vary, but mine roasted for about 45 minutes.
