Basic Recipe Chicken Parts On A Grill
|Broiler fryer chicken||3 1⁄2 Pound, cut in pieces, quarters, or halves (1 Bird)|
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.