![]() My favorite use of the leftovers is chicken pot pie, but you can use the leftover chicken in so many ways. ![]() Grilled chicken also goes great with mashed potatoes and a vegetable or you can lay out a bunch of sandwich fixings for a large group. Just cut a few slices right off of the breast and lay directly on top of the salad. The warm grilled chicken goes perfectly with a fresh lettuce and vegetables from the garden. My favorite meal to make right off of the grill is a simple salad. Let the chicken rest for 20 – 30 minutes before cutting. Maybe it comes with practice, but it just seems too easy to get a perfectly juicy chicken every time.ħ. Since you want the lid closed as much as possible, I usually check the internal temperature about 1 hour into cooking since many factors will affect cooking time…weight of chicken, outside temperature, amount/type of charcoal, etc. It will take about 1 ½ hours for the chicken to reach 165 deg.Ħ. The grill temperature is not as critical as checking the internal temperature of the chicken. Closing the top and bottom dampers half way should keep the grill temperature between 350-400 F. A drip pan should be placed under the chicken on the charcoal grate (not shown) to prevent the juices from dripping into the bottom of the kettle and onto the one touch system. Place chicken on the center of the cooking grate, equally between the two charcoal baskets.ĥ. Make sure to pull the skin away from the breast and sprinkle some seasoning in there as well!Ĥ. Generously rub the chicken with Weber’s Kickin Chicken seasoning. After your grill has preheated, brush the grates with a Weber stainless steel grill brush.ģ. If you are using a gas grill have one burner on, one burner off. ![]() Prepare the grill for indirect cooking as shown in the photo below. The first step is to get the wood chunks soaking for at least an hour.Ģ. Not only are you making a great meal when grilling a whole chicken, you are grilling endless opportunities for the leftovers you might have as well!ġ.
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