How to Grill Your Chicken Barbecue

Barbecuing is already a complicated task as it is but barbecuing chicken can be even more complicated especially to the novice. Unlike pork and beef, which you can slice in just the right thickness so that it will be cooked at a precise degree, chicken can be trickier to manage.

The greatest challenge in making chicken barbecue is the fact that you have to cook the inside without making the outside a charred mess! This can be really difficult if you cannot see the inside. This is why some people cut a small part in the piece to open the chicken up and let the heat inside.

Remember that eating half-cooked chicken can be really dangerous so make sure that you serve cooked chicken. You will know that a chicken is already cooked when the juices run clear. You can also use a meat thermometer to find out the temperature of the chicken dish. An internal temperature of at least 170 degrees Fahrenheit is already ok.

Here are some tips and warnings that will help you in coming up with a really great chicken barbecue meal.

1. When preparing your barbecue chicken, leave the application of the barbecue sauce until the last 10 minutes of cooking until you are sure that the chicken is already cooked inside. Most barbecue sauces that are used as marinade have sugar as one of their ingredients. Sugar can burn the chicken of it is exposed to heat for a long time.

If you really want flavor for your chicken barbecue, what you can do is to marinate a day early and just put the chicken in the refrigerator. This way, the flavor of the marinade will have time to seep through the chicken.

2. Who says you cannot cheat a bit? If you feel that you cannot cook the chicken from the inside without first burning it up, you can always cook it partially in the microwave oven for about 8-10 minutes. This way, you are sure that the meat is already cooked and will only need some good-old fashion grilling and marinating. Besides, this will cut down the amount of time that you will spend turning the chicken over in the grill.

3. Fats from the chicken can drip and cause the fire from the grill to flare-up. This will unknowingly increase the temperature that you are using. To avoid this, you may want to use a foil over the grill to prevent the fat oil from dripping down.

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