Fowl flavours: chicken grilling tips
Chicken is the most ubiquitous of proteins, but it doesn’t have to bland.
Simple marinades and a willingness to go beyond the breast will open a range of possibilities for your summer barbecue routine. While I am a firm believer in other cuts of chicken such as thighs and drumsticks, you can get flavour from chicken breast if willing to infuse it with a marinade.
Enjoy my tips for grilling chicken and get inspired by these four recipes to edit your barbecue chicken routine.
HONEY BARBECUE BEER CAN CHICKEN
Total time: Directions:
Less than 30
More than 1
hour
3 tbsp brown sugar
2 tbsp table salt
2 tbsp paprika
2 tsp cayenne
1 4 lb chicken
1 can beer
1/2 cup your favourite barbecue sauce
1/4 cup honey
2 tbsp butter
Hot sauce, to taste
Preheat a gas or charcoal grill to medium heat (350-375°F). Set up the grill for indirect heat by moving the coals to one side or turning the gas off on one side. Stir the dry rub together. Pat the chicken dry. Season the chicken all
over with the dry rub. Discard or drink half the beer. Stand the chicken on the beer can and place over indirect heat using the legs to steady it. Cover and cook 1 hour then brush with sauce every 5 minutes until the internal temperature in the thickest part of the thigh reaches 165°F. Remove from heat and let rest 10 minutes before carving. In a small saucepan, heat the barbecue sauce, honey and butter until the butter melts and the sauce is smooth. Season to taste with hot sauce. Remove from heat.
SPICY BEER CAN CHICKEN Serves 4 to 6 Prep time: Total time:
minutes
Less than 30
More than 1
hour
Serve with Breton Brewing Black Angus IPA
1 3-lb chicken
2-3 tbsp vegetable oil Pinch salt
Pinch pepper
1 tbsp coriander seeds, crushed
1 red finger chili, seeds removed, finely minced
1 clove garlic, minced
1 tsp cayenne
1 tbsp ginger, finely minced 2 tbsp fresh cilantro, finely minced
1 can local beer
1 pint cherry tomatoes 2 shallots, thinly sliced
1/4 cup cilantro leaves, loosely packed
Directions:
Set barbecue to medium-high heat. Wash chicken thoroughly. Remove neck and discard giblets. Pat dry. Rub with oil. Sprinkle with salt and pepper. Combine coriander, chili, garlic, cayenne, ginger and minced cilantro. Rub chicken inside and out with the rub. Open the can of beer and drink (or remove) half of its contents. Place chicken cavity over beer can. The chicken legs should act like a tripod to help keep the chicken stable. Alternatively use a beer can chicken holder as another option to avoid tipping. Place on an aluminium baking pan. Set on grill. Add tomatoes to pan. Close lid of grill. Roast for 1 hour, over indirect heat, until internal temperature of chicken breast is at least 165 °F. In the last 10 minutes, sprinkle chicken with sliced shallot. To serve, place the chicken on a platter. Baste with juices collected in pan and sprinkle with cilantro. Transfer roast tomatoes to platter. Sprinkle chicken with cilantro leaves.
ROSEMARY SKEWERED CHICKEN
Serves 6
16 ounces chicken breast, cubed
1/4 cup lemon juice
2 tbsp olive oil
1 clove garlic, minced 2 tsp finely chopped fresh rosemary
Rosemary skewers Cherry tomatoes Zucchini slices
Directions:
Marinade the chicken in a bowl with the lemon juice, olive oil, garlic and fresh rosemary for an hour. Place a piece of chicken, a cherry tomato and a slice of zucchini on a rosemary skewer and cook on a grill pan (or barbecue) over medium-high heat for 3 to 4 minutes per side.
PERI PERI CHICKEN LEGS
6 bone-in chicken legs (drumsticks and thighs attached)
4 cloves garlic, minced 2 red peppers, roasted* 1 Spanish onion, peeled, quartered roasted
1/2 cup olive oil 2 lemons, juice, zest 1 tbsp hot sauce
1/2 tbsp paprika
1/2 tbsp oregano
Pinch salt
Directions:
Start by making the peri peri sauce. Place garlic, peppers, onion, olive oil, lemon juice, lemon zest, hot sauce, paprika and oregano in a blender. Purée until smooth. Marinate the chicken in the half the sauce for an hour. Preheat a barbecue to mediumhigh heat. Place chicken on grill skin side down. Close lid and grill for 7 to 8 minutes. Move chicken to upper rack, close lid and continue for another 20 to 25 minutes. Brush with extra peri peri sauce as needed. An internal temperature of 180 F will guarantee your chicken is cooked and still moist. Serve accompanied with rice, roasted potatoes and any leftover peri peri.
*Preheat oven to 425F. Place peppers and onion on a baking sheet and roast for 45 minutes. Let pepper cool, then peel and remove seeds.
Mark DeWolf is currently the creative director of food and drink at the SaltWire Network, director of marketing and communications of the Association de la Sommellerie Internationale (ASI) and pastpresident of the Canadian Association of Professional Sommeliers (CAPS). He enjoys drinking, eating, writing and talking about wine, beer and food.