Summer is finally here! Outdoor cooking is a summer time favourite for Canadian’s, it is also something that some of us master while the rest of us try not to burn our dinner.
Why is grilling so intimidating? There are so many things that can make or break your experience. What you are cooking, what cut, how large or small the item may be, skin on or off, bone in or out? It should definitely be simpler to get dinner on the table.
We have outlined some tips and tricks and recommended a few of our go to recipes.
Choosing the right cut for the grill is very important – While boneless and skinless chicken is preferred for it’s low fat properties, when it comes to the grill this isn’t always the best option. Bone in and skin on works better on the grill than boneless items which can cook too quickly and easily dry out. The bone holds temperature and helps heat your meat from the inside while the skin helps retain moisture in your chicken. It may take longer on the grill but the end result is well worth the effort.
Cooking time will vary depending on the cut and size of the item you are grilling. Ideally your meat should reach an internal temperature of between 165°F and max 190°F when a thermometer is inserted at it’s thickest point. For reference a boneless skinless chicken breast may take 20-25 minutes on the grill, a skin on and bone in piece may take between 40–45 minutes.
| Chicken Cut | Cook Time | Internal Temperature |
| Chicken Drumstick | 16-20 min. | 165°F |
| Bone in, skin on chicken Thigh | 25-30 min. | 165°F |
| Bone in, Skin on chicken Breast | 40-45 min. | 165°F |
| Whole chicken Leg quarter | 30-40 min. | 165°F |
| Chicken Wing | 25-35 min. | 165°F |
| Whole chicken | 60-75 min. | 165°F |
For our purposes, we have chosen bone in items for our recommended grilling ideas. All chicken should be patted dry and allowed to warm at room temperature prior to grilling.
First step, is to remain calm and you will be fine!
Beer Can Whole Chicken:
What you need: 1 whole chicken 2.5-3 lbs, 1 12oz can of beer and foil pan for drippings.
Directions: Prepare grill for medium-high heat (375°F). Discard half of the 12oz can of beer, leave remaining liquid in the can.
Rinse whole bird under cold water; drain and pat dry. Cover whole bird with dry rub of your choice and place onto the can of beer upright with legs on the bottom.
Place the foil pan on the grill and fill half way with water. Place the whole chicken on the can into the center of the pan. Cook with the grilled closed for 1-1.5 hrs.
Thermometer inserted into the thickest part of the thigh should read between 165-190°F.
Ideal temperature for this method is 180°F (Whole bird can also be placed with the beer can directly on the grill if preferred) ensure the grill is prepared with grills in place for indirect heat.
Grilled Chicken Wings:
What you need: 3 lbs Split Chicken wings (separated at the joint and the tips cut off), olive oil, salt and pepper to taste, sauce or sauces of your choice.
Start by preparing your grill to medium-high heat and allowing it to preheat for 10-15 minutes.
Meanwhile place wings in a plastic container and drizzle with covered with olive oil and salt and pepper. (other spices can be added as preferred ex: garlic powder, paprika).
Toss wings to coat lightly with oil and spices.
Once the grill is preheated, reduce heat to medium-low and place wings onto the grill. Wings are considered done when a thermometer inserted read an internal temperature of 165°F. Cook for 20-25 minutes turning occasionally (approximately every 5-6 minutes) until cooked through.
Remove wings from the grill and rest for 5 minutes. Place desired amount of wings into a plastic container and top with sauce of your choice. Place the lid on the container and toss to coat wings. Alternatively – brush desired sauce onto wings while on the grill during the final cooking rotation.
Chicken Drumsticks:
What you will need: 10-12 drumsticks, bbq brush, olive oil, salt and pepper and sauce of your choice.
Start by turning on the grill and pre-heating on medium-high to 350°F. Higher temperatures can cause the skin of the drum to burn and the inside to remain undercooked.
Meanwhile place wings in a plastic container and drizzle with covered with olive oil and salt and pepper. (other spices can be added as preferred ex: garlic powder, paprika).
Brush drumsticks on all sides with olive oil to lightly coat each drum. Sprinkle with desired amount of salt and pepper and any other dry spice as desired.
Place chicken drums on the grill (you may also want to grease grill plates or spray with cooking spray to avoid sticking). Once all the chicken is on the grill, close the bbq lid allowing the heat to surround the drums.
Turn drums every 8-10 minutes, keep the bbq closed as much as possible to allow the dark drum meat to roast from the heat. Drums are done when a thermometer inserted into the thickest part reads 165°F. For dark meat, 180°F is desired.
Before removing from the grill, brush drums on all sides with desired sauce of your choosing and rotate to cook for 2-3 minutes per side. Covering chicken with sauce during the cooking process can cause the skin to cook faster and potentially burn, the last few minutes of cooking is best for application of sauces.
Summary:
We hope that everyone is as excited for summer as we are! Time to share a meal with family and friends while enjoying the beautiful weather outside.
All Cericola cuts are ideal for grilling, from our bone in to boneless options and range of product categories like: Our Organic Chicken, Animal By Product and Antibiotic Free Chicken and Conventional Chicken. Our air chilled and hand slaughtered Halal products are sure to be the highlight of any BBQ. Contact us and find out how we can help you take charge of your BBQ, also let us know what your favourite grilling tips and tricks.
Read more about our Products and look for more Cericola Farms' bulletins for more Healthy Living information!
