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Grilling Chicken On A Natural Gas Grill

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With a variety of styles surrounding you, it would be nice to have tips for grilling chicken on a natural gas grill. The techniques will be different for each type of grill you use, be it charcoal, infrared, propane or natural gas. You want to be able to create a mouthwatering meal without any glitches.

Chicken is one of the most popular meats used in grilling and to avoid it sticking to the grill, make sure you preheat your barbecue. White meat and dark meat will need to be cooked differently. White meat is found in breasts while dark meat is found in legs and thighs. White meat, due to its nature, requires a lower flame and less cooking time than dark meat to keep it moist. For an authentic grilled flavor, you may wish to sear the chicken first. You will know when the sear is complete when you observe the meat just turning white and nice grill marks are on your chicken.

After you have seared your chicken over a high fire, remove the pieces to a lower flame. Charcoal grills require two separate levels, but with the natural gas grill, it's really easy to just adjust the flame on your burner. This keeps a lot of the guesswork out of cooking. Breasts will need to be on the lower flame, while on a separate burner you can keep thighs and legs on a higher flame. The dark meat will take another sixteen to twenty minutes to be done and the white meat only needs about another ten.

When working with larger pieces and smaller pieces of chicken, simply cut them all to the same size to ensure even cooking. If you coat chicken with a little oil or you marinade it, this will help you keep your meat moist when grilling. Marinades should contain an acidic ingredient like vinegar or wine, olive oil and seasonings of your choice. For best results, when you marinade your chicken make sure you totally cover the meat. Whenever you marinade, have the meat sit in the refrigerator while it soaks in. Cooking time can be shortened by marinating longer.

Another tip for grilling chicken on a natural gas grill is Spatchcock style. This method offers even cooking with a larger surface on the grill. With this technique, you will want to remove the giblets from the chicken, cut it along the spine, and lay it flat, breast side down, on the grill. For seasonings, a good rub would be a welcomed addition. You can add the rub and let it sit overnight. If you need to move the bird, make sure you use tongs. Any piercing will result in the loss of moisture. It will take an hour cooking time so that the temperature reaches 160º-180ºF over a hot flame and your masterpiece will be ready to eat. This method will result in a moist bird, and for a crisp skin, simply cook that side for ten minutes.

There are many other tips for grilling chicken on a natural gas grill, as there are several ways to grill. Just keep in mind that in order to keep your meat moist, add some type of liquid coating to it and do not overcook it. Keep the lid closed when cooking, as you will lose five to ten minutes cooking time each time it's opened.