CHICKEN GRILLING TIMES RECIPES

Steps:

• Prepare a charcoal grill for two-zone cooking over medium-high heat by pouring the coals onto one half of the grill. For a gas grill, heat all of the burners to high, then turn off one of the end burners before cooking. (See Tips.)
• While the grill’s heating, pat the chicken dry. If the breasts are uneven in their thickness, pound until even with a heavy skillet or meat mallet. Set aside to air-dry. In a rimmed dish or wide, shallow bowl, stir together 1/2 cup olive oil, parsley, olives, olive brine and chile. Using the small holes on a box grater, grate 2 teaspoons zest from the lemon. Add to the bowl, squeeze in half the lemon (about 1 1/2 tablespoons juice), and season to taste with salt and pepper. Cut the remaining lemon half into wedges for serving.
• When you’re ready to grill, season the chicken with 1 teaspoon salt, then lightly coat with olive oil. Take the chicken, sauce, tongs and a tightly folded paper towel soaked in olive oil to the grill. Clean the grates with a grill brush, then oil the grates with the paper towel. Grill the chicken until well browned on one side and it easily releases from the grates, 4 to 6 minutes. (If flare-ups occur, move the chicken to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Flip and cook until the breasts register 155 degrees in the thickest part and the thighs register 165 degrees, 2 to 3 minutes for breasts and 4 to 5 minutes for thighs.
• Transfer the chicken to the sauce and turn to coat. Let rest for at least 5 minutes and up to 30. Season to taste with salt, pepper and a squeeze of lemon.

Steps:

• Prepare your grill by heating it for about 15 minutes on high.
• In the mean time, wash and pat dry your bird. Make sure its totally thawed. It won't cook evenly if there are some frozen parts in it.
• Coat the bird with the oil and season with salt and pepper.
• Get yourself a large roasting pan that is bbq. safe and set a raised rack inside it. Put the chicken on this.
• Put the pan with the bird in it on the grill and close the lid.
• If you are doing the indirect heat method, turn off one burner and set the pan on the opposite side of the grill from the lit burner. That is what I read on the Internet as to how to do this.
• However, being the adventuresome sort that I am, I decided to leave both the burners on but maintained a temperature of 350'F through out the whole cooking process.
• I grill roasted my bird for about 1 1/2 hours. But of course this depends on your grill. This is what my instruction booklet said to do.
• Use an oven thermometer to gauge the temperature. I stuck the pointy end of the gauge into the thickest part of the chicken thigh and when it registered just under 165'F that is when I added the bbq. sauce on top of the bird.
• I used about 1/4-1/2 cup. I like lots. I closed the lid of the bbq. and let it roast for another 5-7 minutes.
• Once it was 165'F I took the pan with the finished chicken in it and set in on my counter and put another pan on top of it to finish the cooking process. Leave for 15 minutes. You can use tin foil to cover it also.
• This last step of letting the bird sit with a lid for 15 minutes will help redistribute the juices in the meat. Be patient, its worth it.
• When the 15 minutes is up, dig in!
• Bon Appetit.