bbq gas grill How to Cook a Juicy Grilled Half of a Chicken on the Grill

For some outdoor chefs, cooking chicken turns the grill into a hot seat, turning a relaxed outdoor meal into a fire drill with a snack.Doing the chicken well means drying it in the best case, or burning it in the worst case.To make a delicious juicy roast chicken, start with the bonesPut into practice the strategies accumulated by several generations of outdoor chefs.Combined South-Style or tandoori-Marinate juicy grilled chicken with Tuscan barbecue technology.Prepare a roast chicken and a half on the cutting board.Cut off or discard fat blocks or excess skin, but do not remove the skin.Flatten half of each chicken by pulling or tapping, break the large wing joint, and pad the end of the wing under the edge of the breast.Press down the curve of the lower rib of the breast with force.These techniques mimic the method of butter flight, which allows you to flatten a whole chicken and cook it on a grill.Mix the marinated liquid with the spices and cover the chicken.If you marinate more than four portions of chicken, double the proportion of the marinate.Refrigerate for 2 to 3 hours.A dairy-The marinade is tender and moisturizes the chicken.If you use a bowl, cover all the chicken parts with marinade.Alternatively, a quick way to effectively use a small amount of marinade is to seal the chicken and liquid in a plastic bag.Remove the marinated chicken from the marinade, put it on the plate for 30 minutes, and cook it to bring it closer to room temperature.Brush the top of the grill with a thin layer of oil, which has high smoke spots such as sunflower, safflower, or vegetable oil to keep non-As much as possible stick grill surface.Burner for medium gas grill-Get high heat and indirect heat by turning off one or two more burners.If you cook with charcoal, you can fire on the edge of the grill to provide indirect cooking heat.Your goal is a cooking temperature of 350 to 400 degrees F.Wrap each paving brick completely in aluminum foil and heat the brick on the edge of the grill.The chicken cooked under the weight of the brick is a Tuscan dish, known as "Polo Matone "."Tidy up the chicken pieces on the grill, skin --Side down so they don't touch each other or sit directly on the fire.Place the bricks on the chicken and press closer to the grill.Let the chicken nuggets Cook for 10 to 12 minutes, or until the cooked surface is strong enough that you can flip the chicken nuggets without tearing the skin.If you're using a gas grill, cover it up while you're baking a chicken.Cover your charcoal grill, but check every 5 minutes as the fire may not burn as evenly as the gas.Turn over the chicken pieces and change the bricks.Continue to cook for 8 to 10 minutes or until an instant-The reading for inserting the thickest part of the thigh or breast the meat thermometer reads 165 degrees F.