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BBQ Chicken Recipes


Succulent and Moist BBQ Roast Chicken

It is preferable to cut your chicken into pieces i.e. wings, breasts and legs and thigh in one piece. This is becasue they are different thicknesses and have different cooking times. (Using kitchen scissors makes this job a lot easier).

Rub the chicken pieces or whole chicken with oil and lightly sprinkle your favourite spice rub. Place in the fridge for a few hours to absorb the flavours if you have time.


Set up you BBQ for indirect grilling (i.e. turn on burners on one side only or pile up your charcoal on one side). Heat the BBQ to medium or high. Place the meat on the indirect side. This retains the juices and flavours. When the white meat (breast) hits about 66°C flip it to skin side down over the direct heat. Turn the heat up to high and check the pieces every couple of minutes to make sure they don't burn.Flip the dark meat (wings, legs and thighs) over to the direct heat when they reach about 72°C.

For the best results a good digital meat thermometer is a must so you dont under or overcook.

 
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