23 mins
Grilled Chicken Portions
Recipe by Graham
An unpretentious way to cook chicken, but quick and easy! This is the basic technique for grill roasted chicken. It's my favorite way to cook chicken breast on the grill - bone in, skin on, direct heat for 20 minutes or so. It comes out much juicier than boneless, skinless chicken breasts. Some people prefer dark meat, and this technique also gives you great chicken legs, or thighs and drumsticks. You can, of course, add a rub, like a barbecue rub or spice paste (before the chicken goes on the grill), or a glaze, like barbecue sauce or teriyaki sauce (at the end of the grilling time, because glazes tend to have a lot of sugar, and they will burn if you put them on too soon.)
Grilled Bacon (Broiled Bacon) 
Grilled Gammon Steak Ingredients for Grilled Chicken Portions
Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Grilled Chicken Portions
- Gently melt the butter in a microwave or a small pan (do not allow to brown) and use some to coat one side of the chicken portions. Place the chicken, buttered side up, on a grill pan (broiler pan) and cook slowly at low heat. When turning the chicken portions, coat the other side in butter to give a nice golden appearance. An average portion of chicken will take about 20-25 minutes to cook in this way, although a simple leg of chicken will take a little less (about 15 minutes).
- If you want to use a cook's thermometer, chicken is fully cooked when the chicken breasts reach 70ºC - 160ºF at their thickest part, and the legs/thighs reach 77ºC - 170ºF.
GRAHAM'S HOT TIP:
To begin with, you may be uncertain whether a chicken is sufficiently cooked. To check, push the point of a sharp knife into the flesh; it should not be blood red and no blood should run from the cut. You will soon be able to judge when your chicken is ready to eat.
Reviews of Grilled Chicken Portions
| November 17 2014 With barbeques, I always start my chicken (or any grilled meats) bone side down. Most people slap their chicken over the fire, immediately burn it black and then peel off the burned skin and throw it away because it's not to their liking. If you always start it bone side down, there is much less potential for this rookie mistake. You get a chance to see how hot the fire is, and generally get most of the cooking of the meat done before you tackle the most important part - the crispy skin. Does that make sense? I also have a pretty hard and fast rule: No sugar on the grill. This includes sauces that are mostly sugar, which most of them are. Use rubs. Serve the sauce on the side. dantheman (19 reviews) |
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