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How to grill a whole chicken. ... towards the lit side of the grill. Cover the grill and cook until a meat thermometer inserted in the thickest part of the thigh registers 160°F, about 50 minutes ...
Clean and oil the cooking grate. Place the chicken, meat side-up, on the unlit side of the grill or on the side without the coals, and cook, covered, until the coating is set and the chicken is ...
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Indirect grilling is designed to cook larger (e.g. pork shoulders, whole chicken) or tougher foods (e.g. brisket, ribs) that would burn if cooked using a direct flame. This method of cooking generates a more moderate temperature (about 275–350 °F or 135–177 °C) and allows for an easier introduction of wood smoke for flavoring.
Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. [1] Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.
Place the skillet with the chicken on the unlit side of the grill; cover and cook until the chicken is golden brown, crisp, and the internal temperature reads 165°F on an instant read thermometer ...
Rotisserie chicken cooking on a horizontal rotisserie. Rotisserie, also known as spit-roasting, is a style of roasting where meat is skewered on a spit – a long, solid rod used to hold food while it is being cooked over a fire in a fireplace or over a campfire, or roasted in an oven.
This puts the dark and light meat on the same plane, so they finish cooking at the same time. Second, we maximize the flavor of the spices by rubbing them under and over the skin.