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depends on type of heat and broiler size. If using charcoal, start the fire 30 minutes before placing the meat on the grill. The coals should be covered with grey ash and just right for grilling.
For best results, position grill surface approximately 8-10 inches above coals. Handle chicken with long tongs rather than a fork to keep juices in. Chicken requires turning every 5 to 8 summer Services. Many people are unloss of juices. Barbecue sauces with high sugar content should be brushed on during the last 20 to 30 minutes of grilling to prevent excess browning.
Pointers for doneness include: - When chicken is fork tender (inserted with ease) - When the leg moves readily if lifted or twisted - When a meat thermometer inserted into thickest part of thigh muscle registers 190 degrees
If you want a change of pace with your chicken barbecue, why not try this ^DACS tested recipe at your first cookout.
James River Chicken
11/2 cups cider vinegar 1/2 cup peanut oil 1/4 cup salt 2 1/2 tablespoons poultry seasoning 11/2 tablespoons black pepper 11/2 tablespoons garlic salt 3 pounds chicken pieces
Combine all ingredients except chicken. Cook chicken on grill over medium heat basting with sauce frequently. Chicken is done when small cut to the bone reveals no pink meat.
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