Barbecuing is an artform, but those of us with basic LP grills can't quite claim to be grill artists or cullinary masters of the flame. It's still good to know how to make decent grilled chicken easily.
The Scot in me comes out occasionally and I'm drawn to good deals. I found a great deal on a ten pound bag of chicken leg quarters the other day and threw them in my freezer. This is lesson one: separate those damn things before you freeze them -- especially if you intend on cooking them one at a time like a proper stag.
Chicken leg quarters are huge, intimidating to work with and have a bone or three in them. They are certainly not as easy to care and feed as chicken cutlets or even chicken breasts. I attempted to cook two immediately and managed to catch my grill on fire. A subsequent consultation with a co-worker cleared up my error.
To cook chicken leg quarters, do the following:
Marinate appropriately. Barbecue? Garlic and lime? Follow the instructions or make up your own instructions.
Fire up both sides of the grill until it is thermonuclearly hot (this is assuming you have a two-sided LP grill).
Turn off the left side, throw the quarters on the left side (leaving the right side on high), close the lid and wait 20 minutes. Flip the quarters, leaving them on the left side, grill for another 20 minutes with the lid down. Put the right side on low and transfer the quarters to that side for about ten minutes a side.
Those are the basic guidelines; work with the timing based on the variation of your grill. All in all, you're a grown person and should know how to tell when chicken is fully cooked. If you separate the leg from the thigh and still see pink or red or blood. Toss it back on the grill for a bit.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment