need some help with chicken

[smokey joe]

hi every one. this Is my first post. I need some help with chicken on the grill. no matter how much I oil the grate, my chicken allways ends up sticking to It. I know I could go skinless, but I do have people that like It skin on. help! thanks smokey joe

[BBQ Angel]

Are you marinating the chicken beforehand? If so, it should have some kind of oil in it. How hot are the coals? Too hot will make it burn quick and stick. Also, don't turn it until it is about halfway cooked, it usually won't stick then.

[serialgriller]

texana is our resident chicken cookin' expert. he'll be along shortly to tell ya the proper way to do it. :wink: :lol: :lol:

[Hankerin Bar-B-Q]

Hi there, Smokey, and welcome to the forum.
I've got people that like the skin and some that don't, too. I like to leave it on to protect the meat from over cooking on the outside. As far as the sticking goes, I make sure the grate is plenty hot before putting anything on it. It's the same concept as using a skillet...you preheat the skillet, or in this case the grate, to prevent sticking. Once the grate is plenty hot, I place the meat on right where I want it and leave alone until it is time to turn it. When it's time, the chicken should release with little effort with a spatula. Should be smooth grilling after that.
There should be some more tips coming...


Hank

[Texana]

Now here is something I knows sumpin about .... YardBird ....

When grilling yard bird it is very important to select a bird that will fit your needs. You can go with da whole bird, pieces of the bird, covered in hide or plumb nekkid ....

After you select your bird it is important to prepare the bird for grilling. Now I suggest you do this in the privacy of your own home. Not behind closed doors or people will get the wrong idea. Da kitchen will be ok.

I like to marinate my bird in a mixture of Eyetalian dressin and other herbs and spices ... usually for several hours. Most of that is cause I tend to get sidetracked doin other stuff and forget about the bird.

I likes to grill my bird. For that I have a Weber Gasser that gets some more hot. And thats what I do I get the gasser real hot, clean the grates, and spray a little olive oil on dem grates.

When the gasser is good n hot I get de marinated chicken parts or pieces, clothed or unclothed and place on the grill .... now about now you might wish that gas tank was full before you started or you going to need to get a refilll ... thas only happened to me 6 or 7 times, but you will get the hang of it.

Now I dont mess with the chicken till its almost done ... then I use a nice spatulay to work the chicken around ... sticking is not a problem ....

I also have been known to stretch the truth a little when it comes to chicken, but I know it can be done this way cause I saw it done once upon a time .... and I think this is how I would do it .... I mean this is how I have done it ....

De trick no stick is slik with oil and dont mess with it while cooking ....

And yes ... each and every one of you can tell me thank you for these cooking tips!!

[smokey joe]

thanks for the tips. I generly do marinate the chicken before It goes on skin on or skin off. I use medium heat Is tjis a good temp? smokey joe

[1044]

Now here is something I knows sumpin about .... YardBird ....

And yes ... each and every one of you can tell me thank you for these cooking tips!!

Butt, doncha hafta gotta akshulee putta chikin onda grill afta doin all da prep werk?

[hc2]

Everytime I put the dang chicken on the grill, the thing flies off! I have to tie 'em down with some package twine. Tried to marinate a chicken once but that bird tore up the inside of our fridge til we let her out. Had feathers in our chocoalte milk. That's why I stick with beef or pork, can't do nothin' with the yard chickens.

[TB]

Smokey Joe

Welcome, buddy.

I grill chicken hot (over 300F) for the skin sake and usually grill it indirectly (not directly over the charcoal).

Sticking is a problem for direct grilling and I have experienced that with skinless chicken breasts. Try oiling the grill and the chicken.

I my humble opinion, the best tasting chicken is rotissery chicken over charcoal with light smoke. I did that Saturday on the Weber kettle with a small packet of pecan pellets. The grill temps were over 400 for most of the cook. Oh, and I accidentally placed a pan full of cut potatoes under the chicken. Schmaltzy potatoes....very nice.

[Thom Emery]

Yea indirect then crisp it direct

[cleglue]

I get the grill hot before putting anything on it. Here are some pictures of stuffed thighs I did awhile back. They were wrapped in bacon. I usually spray the grill with Pam. I've been using the new BBQ grill type Pam.

http://usera.imagecave.com/cleglue/ChickenThighs/

Here are some chicken breast I do fairly often. The don't stick, but I don't turn them. I use indirect heating in the Weber Kettle. Charcoal is on each side with chicken in the middle.

http://img50.imageshack.us/my.php?image=img1918medium9pj.jpg

http://img50.imageshack.us/my.php?image=img1923medium6we.jpg

[david brace]

chicken thighs look appetizing, Cleglue...good going, dude !!!

DB

[Zilla]

I have to agree with Texana about not messing with the bird. That is the trick.

I start the butterflied bird on the cavity side and grill over medium heat (Lump Charcoal) for 15-20 min with out touching the bird. Then I flip the bird and grill the skin side for 15-20 min with out messing with it. I flip it over to the cavity side again and shut the air intakes and flu and let it sit for a bit till I think it's done.

The skin never sticks to the grates. I do not use oil either I think cooking the cavity side first oils the grate. It has taken me a while to learn how to build the fire (Just So) so I can actually leave the bird on the grill that long but it works nicely and gives me time to prep the rest of the meal. I have been doing it this way for a good 13 years or so and I like the results.

[PhotoKirk]

I have a tutorial on my site:

http://www.peppersandsmoke.com/bbq/chicken/index.html

[Michiana Mark]

Texana, it's nice to see that somone had paper and pencil the day that Bill was talking chicken.

Photokirk, very nice.

[1044]

Texana, it's nice to see that somone had paper and pencil the day that Bill was talking chicken.



Texana was standing there. Every time Bill would do or say something, Texana would mutter under his breath, "That ain't how I do it."

[jshively]

Now here is something I knows sumpin about .... YardBird ....

When grilling yard bird it is very important to select a bird that will fit your needs. You can go with da whole bird, pieces of the bird, covered in hide or plumb nekkid ....

After you select your bird it is important to prepare the bird for grilling. Now I suggest you do this in the privacy of your own home. Not behind closed doors or people will get the wrong idea. Da kitchen will be ok.

I like to marinate my bird in a mixture of Eyetalian dressin and other herbs and spices ... usually for several hours. Most of that is cause I tend to get sidetracked doin other stuff and forget about the bird.

I likes to grill my bird. For that I have a Weber Gasser that gets some more hot. And thats what I do I get the gasser real hot, clean the grates, and spray a little olive oil on dem grates.

When the gasser is good n hot I get de marinated chicken parts or pieces, clothed or unclothed and place on the grill .... now about now you might wish that gas tank was full before you started or you going to need to get a refilll ... thas only happened to me 6 or 7 times, but you will get the hang of it.

Now I dont mess with the chicken till its almost done ... then I use a nice spatulay to work the chicken around ... sticking is not a problem ....

I also have been known to stretch the truth a little when it comes to chicken, but I know it can be done this way cause I saw it done once upon a time .... and I think this is how I would do it .... I mean this is how I have done it ....

De trick no stick is slik with oil and dont mess with it while cooking ....

And yes ... each and every one of you can tell me thank you for these cooking tips!!

wtf did I read this. A whole post by Tex about chicken and not one mention of finishing with TPJ. Who hijacked his account????