Need to know how to cook chicken on the BBQ – check out these handy hints from the bossman himself!
“We’ve all been served up burnt, tasteless chicken bits. Chicken can but shouldn’t be the hardest to barbeque correctly.
Chris says the secrets to great barbecued chicken are: choosing great quality chicken in an excellent marinade; keeping the heat low so that the marinade does not burn; and basting the poultry often.
The result will be moist, tender, flavoursome meat, with smoky and deliciously crispy, marinated skin.
When purchasing pre-marinated chicken, Chris suggests you add a cup of water or, even better, chicken stock to the meat. Mix and drain all excess liquid but set it aside and use it to baste the meat as is cooks on the barbeque.
Chris sells a butterflied whole marinated chicken. It is vacuum sealed to keep all the yummy marinade on and in the meat. Simply slice the top of the bag, add the chicken stock and swish around, pour all liquid into a bowl and place the whole bird on the preheated barbeque.
Chris’ butterflied chickens require 15 minutes cooking time on each side and to be basted every 5 to 7 minutes.”
(Chris Gavriel, 2014)