Oven Barbeque Chicken

How do you barbeque chicken?

I read recipes, and cooked it on a low setting, it flared up and flames were everywhere. I set the dial as low as it would go and cooked the charred chicken the rest of the 45 min, and when I brought the sad blackened remains inside, the inside, while still moist, was raw!! I just threw it in the oven. What did I do wrong? I believe it was the fat drippings that caused the flames.

The secret is to wait until the barbecue is quite hot before you put the meat on. Pre heat the bbq for about 15 minutes.

Secondly you have to turn the meat during cooking that’s why you had the flare ups, keep a water bottle nearby for that. Turn the meat about every 10 minutes or so and don’t cook on a low setting, use a medium setting. Also don’t put bbq sauce on the meat until it’s almost done. Sugars in the sauce also cause flare ups. You can also pre cook the chicken for about 10 minutes in the microwave to get the insides going. It won’t hurt it if you microwave it for 10 minutes on medium power. Then put on bbq and turn ever 10 minutes. Don’t poke or tear at it while cooking as that will cause the juices to come out. Use a meat thermometer and chicken is properly cooked at about 160 degrees internal temperature at the thickest part of the meat. If you want times well breast and thighs should take about 30 minutes on the grill to be done, legs and wings about 15 to 20 minutes depending on the size.

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