Barbecued Chicken Pieces - 4 burner bbq grill
The secret of perfect cooking is direct and indirect heating.The use of wood chips can make the chicken more delicious.Soak 2 cups of wood chips in the water (pecans are a good choice) for an hour.Just before placing the lid on the grill, place half of the pieces directly on each pile of hot coal balls, or use wood chips with gas grills as instructed by the manufacturer.For information about equipment, British, cooking and handling techniques, see chicken BBQ 101.Do it well in advance: the chicken can be eaten one hour in advance, served as is, or placed in a low oven for heating.Place chicken nuggets and 1 cup of BBQ sauce in a giant container (1/2-Plastic food storage bag that can be re-sealed.Uniform application of sealing massage;Marinate at room temperature for 30 minutes.Prepare the grill for indirect grilling: If charcoal is used, ignite the charcoal in the chimney launcher and let the coal ball burn until the flame fades and the coal ball is covered with a thin layer of ash (about 20 to 25 minutes ).Open the vent at the bottom of the grill.Pour the ignited coal into 2 piles of soil (or, preferably, into 2 semi-piles)moon-Shaped coal basket opposite the grill ).(Two if gas is used-Burner grill, set one burner to mediumLow, leave the other is not bright;Use three or more burners to set the external or front and rear burner to medium-Low, center burner not bright.) If using a charcoal grill, gently spray the grill with non-stick cooking oil spray before placing the grill on a coal ball.If you use a gas grill, gently refuel the shelf.Remove the chicken from the bag and discard any remaining sauce.Place each piece of skin side up in an area of the grill that is not directly above the coal ball or the ignited burner.If you are smoking poultry, place half-soaked wood chips on each pile of hot coal balls or use the wood chips with a gas grill as instructed by the manufacturer.To make the smoke on the charcoal grill more intense, adjust the vents on the top to make them close almost or completely.This may take a little longer to cook as it will slightly lower the temperature inside the grill.It's okay to keep the vent completely open.Cover the temperature inside the grill and keep it between 300 and 350 degrees.Turn the chicken indirectly-The heated surface of the grill.Cover the lid and cook for 35 to 40 minutes until the internal temperature of the chicken reaches 155 degrees for white meat and 165 degrees for dark meat (the chicken is not cooked thoroughly ).Bake with the remaining 1/4 cups of roast meat sauce;Cover and cook for 10 minutes by indirect heating.Heat the chicken nuggets directly, season with the remaining 1/4 cups of sauce and cook for 1 to 2 minutes until the internal temperature of the white meat reaches 165 degrees and the black meat reaches 175 degrees, in order to avoid the flame, turn these pieces oftenups.Transfer the pieces to the platter and cover them loosely with aluminum foil;Rest for 10 minutes before serving.Changes: Please see related recipes for online chicken and red rub herbal mixture: The following changes are also baked by indirect heating.Rinse the poultry with cold water and suck it dry with paper towels.For the rubbed chicken, transfer the pieces to a large bowl and rub them evenly with 6 tablespoons.For herbed chicken, relax your skin carefully with your fingers.Apply about a tablespoon of chicken herbal mixture evenly under each piece of skin and leave some of them on the outside.Lightly spray or clean debris with non-stick edible oil spray;Season with fresh black pepper and salt (use the latter if not already seasoned ).Transfer to grill;Cover and cook for 40 to 50 minutes until the inside temperature of the chicken with white meat reaches 155 degrees and the temperature of the dark meat reaches 165 degrees (the chicken does not cook ).Heat chicken directly;Cook for about 10 minutes until the internal temperature of the chicken reaches 165 degrees, the white meat reaches 175 degrees, and the dark meat reaches degrees. to avoid the flame, turn the chicken frequently.ups.The skin should have good brown and crispy skin.If you want to soak the chicken in water before the barbecue, it is better to use chipotle salt water (see the relevant box ).