My go to method is cut up chicken and/or leg quarters. Trim the excess fat and skin. Get the coals on the Weber to medium heat. Lightly pepper the chicken on both sides Put the chicken on for about 2-3 mins on each side then start the garlic-butter basting. I coat the each side every time I turn it and I turn it every 4-5 mins until you see the meat by the bone start to pull away, usually about 35-45 mins (depending upon fire heat, chicken piece sizes, lid on or off most of the time, etc...). The chicken on the inside is moist and cooked to perfection. The skin is crispy but not burnt and has a garlic butter flavor that will make you want to smack your mama!!
The garlic butter baste is just a stick of butter, a stick of margarine (cooks better on the skin and less scorching, if you get a fire) and garlic powder to the extent you like it. Heat it on the stove top slowly (whilst coals are getting hot). The only time this is a biatch is when it is cold outside. It tends to want to go back to it's solid form... Since I grille 12 months a year, I tend to reserve this method for warm weather, where I can leave the garlic butter baste outside for the whole process...
Try it sometime...
-------------------- "Hunts are best measured by the endurance of the memories they produce..."
Previous
Index
Next
Flat
Re: Chicken the old fashion way
Edit
Reply
Quote
Since I grille 12 months a year, I tend to reserve this method for warm weather, where I can leave the garlic butter baste outside for the whole process...
