Grilled chicken is quite easy to do, but you do have to watch it carefully when you set it over the coals because the fat that renders out from under the skin can flare up, and in my experience this problem is especially severe with larger birds.
To reduce the likelihood of flare-ups, prepare your chicken as you normally do, but roast it on a rack, skin side down, in a 380 (180 C) oven for 20-30 minutes before you put it on the grill.
The heat will penetrate from all sides, ensuring more even cooking (an added bonus), and quite a bit of fat will render out.
After you have transferred the chicken to your grill, slice several potatoes into the roasting pan, stir them about to coat them with the pan drippings, season them to taste with salt and pepper, and roast them until deliciously tender, adding a little more oil or butter if need be.
An added treat!
Note:
This trick will work with chicken pieces, or with a chicken that has been split up the breast and squashed flat.
How to cut up a chicken.
More Italian Food Quick Tips
To reduce the likelihood of flare-ups, prepare your chicken as you normally do, but roast it on a rack, skin side down, in a 380 (180 C) oven for 20-30 minutes before you put it on the grill.
The heat will penetrate from all sides, ensuring more even cooking (an added bonus), and quite a bit of fat will render out.
After you have transferred the chicken to your grill, slice several potatoes into the roasting pan, stir them about to coat them with the pan drippings, season them to taste with salt and pepper, and roast them until deliciously tender, adding a little more oil or butter if need be.
An added treat!
Note:
This trick will work with chicken pieces, or with a chicken that has been split up the breast and squashed flat.
How to cut up a chicken.
