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Basic Recipe Chicken Parts On A Grill

Barbecue.Master's picture
  Broiler fryer chicken 3 1⁄2 Pound, cut in pieces, quarters, or halves (1 Bird)
  Salt To Taste

Rinse chicken and pat dry.
For quarters and halves, hook wing tips back behind body joint, akimbo-style.
If you wish, marinate chicken
To retain juices, salt after cooking.
Brush chicken with a baste; or, if marinated, lift chicken from marinade and drain briefly (reserve marinade).
Arrange chicken, skin-side-up, on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning and basting occasionally with baste or reserved marinade, for 40 to 50 minutes for leg pieces, quarters, or halves; for about 30 minutes for breast pieces.
Chicken is done when meat near bone is no longer pink when slashed.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3414 Calories from Fat 2157

% Daily Value*

Total Fat 239 g367.9%

Saturated Fat 68.4 g342.1%

Trans Fat 0 g

Cholesterol 1190.6 mg396.9%

Sodium 1498.7 mg62.4%

Total Carbohydrates 0 g

Dietary Fiber 0 g

Sugars 0 g

Protein 295 g590.6%

Vitamin A 44.4% Vitamin C 42.3%

Calcium 17.5% Iron 79.4%

*Based on a 2000 Calorie diet

Basic Recipe Chicken Parts On A Grill Recipe