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How To Cook Chicken On The Bbq Banner

HOW TO COOK CHICKEN
ON THE BBQ

Jul 30 2021
By Old El Paso

A firm favourite that's as flexible as it is delicious, chicken is a great addition to any BBQ. Looking for ways to wow your dinner guests? We've got some great grilling advice and inspiration for you.

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    CHICKEN COOKING TIPS
    Show off your BBQ skills with chicken cooked and prepped to perfection, with the help of a few top tips.
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    USE ALL OF THE CHICKEN

    The wonderful thing about chicken is how versatile it is. From the whole bird to a single fillet, be sure to get the most out of your cut by matching it to the right cooking method. Breast is great for a speedy lunch, especially if you bash it thin and dust it in seasoning first. Let thighs soak in a marinade then cook low and slow for a lovely, tender piece of meat or spatchcock a whole bird for a full feast.

     

    OVEN COOK THE CHICKEN FIRST

    Let your oven do the work. Getting a consistent temperature on a BBQ can be tricky and making sure chicken is cooked all the way through is essential, so for the best results start your chicken off in the oven and finish off on the grill. You'll know your chicken is ready for the BBQ when the juices run clear, or the core temperature is 75°C. Get your BBQ to around 180-90°C and look forward to some gorgeous colour and a nice char.

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    For the best results start your chicken off in the oven and finish off on the grill...

    Make The Most Of Your Leftovers

     

    Take advantage of your BBQing session by cooking off a nice, big batch of chicken and you'll be prepped for the next few meals.
    Chop up your leftovers and toss with tomatoes, avocado, lettuce and roasted corn for a delicious salad. Refry the chicken with peppers and onion for a quick and easy fajita. Or give our leftovers a quick heat in the pan before layering up with cheese and salsa over chips for some yummy nachos.

    make the most of your leftovers

BBQ WHOLE SPATCHCOCK CHICKEN

Bbq spatchcock chicken banner
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    RECIPE NAME: 
    BBQ Whole Spatchcock Chicken

    TOTAL TIME:TBC

    SPICE LEVEL: Mild

    SERVES: 4-6 people


    Download Recipe    

    INGREDIENTS:

    1.5 kilo free range chicken

    2 tbsp of Old El Paso smoky BBQ seasoning mix

    ½ a bunch of coriander

    3 cloves of garlic, peeled

    1 Lemon or lime

    4 medium sweet potatoes

    4 tbsps of Old El Paso sour cream

    A handful of chives, finely chopped







    INSTRUCTIONS:

    • Preheat the oven to 180C. Put the chicken breast side down onto a clean secured chopping board (pop a piece of damp kitchen roll underneath to stop it slipping.)

    • Get a pair of strong kitchen scissors, cut along one side of the backbone. Then do the same on the other side removing the backbone.     

    • Pop the chicken over onto the other side and open it like a book skin side up. Press firmly on the bone and flatten it. Slash the thighs to help cook it evenly and get the flavours all going.

    • In a blender/high speed mixer add most of the coriander, (reserving some leaves for later) garlic, juice of 1 lemon, smoky BBQ seasoning mix and 3 tbsps of oil. Whizz until combined and then pour over the chicken, rubbing it really well into the chicken, then leave to marinate for at least an hour.     

    • Meanwhile get your BBQ going. Preheat the BBQ to a medium/high heat. (approx 200C)   

    • Put the chicken into a snug fitting roasting tray and cover with foil. Roast for 1 hour until cooked though (but not golden). Stab the potatoes with a fork and rub with olive oil the wrap in foil and add to the BBQ and cook for 30mins - 1 hour depending on the heat of the BBQ keeping an eye on them so they don’t burn (squidge them and see how they feel).

      TO SERVE:

      1. Take the chicken out of the tray and onto the BBQ bars, skin side down. Brush any marinade/juices over the chicken and cook for 3-5 minutes until you have lovely golden and crispy skin.

      2. Serve in the middle of the table sprinkled with coriander leaves, with a crunchy green salad and the roasted sweet potatoes topped with sour cream and chives.


FAQs

Don't overcook it! You can also give your chicken a helping hand by letting it marinade beforehand and by brushing on a sauce or glaze as you cook.

Well cooked chicken should be tender and easy to pull away from the bone. If you're cooking a whole spatchcocked chicken and want to remove the thighs and wings, feel your way to the joint and cut there. Legs can be twisted off.

A sharp knife and a bit of force will be fine (make sure you're working on a stable surface!) but a good pair of scissors or some poultry shears will make the job even easier.

Nope, washing can actually splash and spread germs. The best way to keep chicken safe is to prep raw meat separately then make sure it's cooked all the way through.

Ideally, you want your BBQ to be at around 180-190℃ for chicken - but remember to be sure it's been cooked through in the oven first.