Scorching temperatures have hit the UK, with parts hitting a staggering 31C today. The hot weather may signal to some the time to dust off the barbecue and have an al-fresco dinner cooked outside. With a wealth of delicious foods to BBQ – this week seems the perfect time to refresh those grilling skills.
Whether its sausages, burgers, corn on the cob, kebabs or chicken, there are a huge range of recipes which taste amazing barbecued.
Accompany them with salad, pasta, crisps, vegetables and more to create the perfect summer dinner.
One of the trickiest meats to barbecue can be chicken, with the need to cook it thoroughly to avoid food poisoning.
However, there are tricks and tips you can follow to ensure the perfect barbecued chicken each time.
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How to BBQ chicken
When barbecuing chicken, there are some tips you should remember to ensure the meat is cooked all the way through
1. Pick the right cut of chicken – The larger the cut of chicken, the longer it will take to cook
2. Pound boneless, skinless chicken breasts first – This can ensure evenly cooked meat
3. Butterfly whole chickens – Again, to ensure an even cook across the meat, butterfly your chicken if cooking a whole one on the grill
4. Add flavour before you grill – Marinade, brush or spread your chicken with flavourings before it hits the grill
5. Prep your grill properly – If you rub oil onto the grill before starting this can help make sure the chicken doesn’t stick
6. Stay away from high heat – Unlike burgers or sausages, chicken should cook over medium heat
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7. Cover the grill – Covering the grill will trap any heat and speed up the cooking process considerably
8. Avoid cross-contamination – Raw chicken can cause illnesses, so make sure you keep it away from other meat and food preparation areas.
9. Cut into a piece to make sure there are no pink areas of meat before serving.
10. If your still unsure, you can always pre-cook your chicken and finish it off on the barbecue like the recipe below
Sticky Barbecue Chicken recipe
- 4 chicken thighs and 4 chicken drumsticks, skin on
For the barbecue sauce
- 1 tbsp soy sauce
- 1 tbsp cider vinegar
- 4 tbsp light brown soft sugar
- 4 tbsp tomato ketchup
- 75ml apple juice
- 1 tbsp Dijon mustard
Heat oven to 180C/160C fan/gas 4. Put the chicken in a roasting tin, season well and cook for 40 mins or until cooked through.
Either carry on with the recipe or cool and chill. This step can be done up to two days ahead.
Put the sauce ingredients in a pan and bring to a simmer, then keep cooking until it thickens a little and looks shiny.
Use straight away or cool and chill. The sauce will keep for a week in the fridge.
Heat a barbecue until the coals are glowing white-hot.
Brush the chicken pieces all over with the sauce and barbecue them on each side until they are browned and sticky, then brush once more with the sauce.
Don’t worry about cooking them through, as they are already cooked. If you want to cook them indoors, coat them in the sauce and grill on a medium heat on all sides.
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