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We are coming into BBQ Grilling season now. I don't know about you, but I love food cooked outdoors on the grill. Hot dogs, hamburgers, chicken. I love it all.
A lot of people can a bit afraid to cook chicken on the BBQ. I think the fear of not cooking it through all the way is the biggest fear people face.
The fear of having chicken that is burnt to a crisp on the outside, but not cooked enough on the insides. Hopefully today I will demystify the process and give you more self confidence when it comes to BBQ-Grilling chicken!
BBQ Chicken is a truly classic way to enjoy a summer cookout and there need not really be any fear involved. Chicken really doesn't get much tastier!
I think most people are downright impatient when it comes to cooking their chicken on the grill. Chicken takes a lot longer to cook than hotdogs or hamburgers, but with a bit of patience (which is key) your BBQ Grilled chicken can be the envy of the whole neighborhood!
HINTS AND TIPS FOR PERFECT GRILLED BBQ CHICKEN
Yes, your chicken can be tender, juicy and perfectly cooked through without being burnt to a crisp on the outside! Just follow these hints and tips for chicken perfection.
- Whether you choose to eat the skin or not, DO leave it on. The skin provides a barrier and a protection against over-cooking and helps to seal the juices inside the chicken where they belong.
- Moderate the heat on your grill. Have a hot area for searing and a cooler spot for cooking the chicken.
- Don't rush it. Patience is the key here. Sear your chicken to begin with and then move it over to the cooler spot on the grill and take your time. Good BBQ Grilled chicken on the bone will take, when done properly, at least an hour and often 2 hours.
- Slow and steady makes for great grilled chicken. Timing is the key to perfection. Don't be in a hurry.
- Cover the grill while the chicken is cooking so that the heat stays in the grill and helps to cook the chicken through.
- Season the chicken only with salt to begin with, and season it all over. You can start to slather on the BBQ sauce when the chicken is closer to being finished. That way it does the job it is supposed to do, seasoning and spicing the chicken rather than burning.
- Legs and thighs are better suited to grilling. But that doesn't mean you can't do breasts. Start the legs and thighs first, and the breasts later, as they will cook much faster. Bone in is best for all of the chicken.
- You can grill a whole chicken, but for that I recommend spatchcocking it. This is a matter of removing the back bone of the whole chicken and then pressing it with the heel of your hand to flatten it out. You can find a great tutorial for doing that here.
WHAT YOU NEED TO MAKE GRILLED BBQ CHICKEN
Its not rocket science. You can use either a charcoal grill or a gas grill. Both work very well.
- 4 pounds (scant 2 kg) bone in, skin on, chicken pieces (I tend to buy a while chicken and cut it up.)
- fine sea salt
- light olive oil or canola oil
- BBQ sauce, store bought or homemade
This will feed approximately four hungry people. Remember bone in chicken weighs more than boneless, so you will need more.
Buy the best chicken you can afford. I like the free-from chicken that I can get here at the superstore. It is anti-biotic free. Remember for grilling, skin on, bone in, is best.
If you can find good free-range chicken and can afford it, by all means use that.
I find a great alternative is to buy whole chickens when on offer and cut them up myself. This was one of the first things I learned at college. You can find a great tutorial on how to do that here.
HOW TO COOK GRILLED BBQ CHICKEN
This is really all about technique and patience.
Rub your chicken pieces with some oil and salt them all over. Set aside.
Prepare your grill by preparing one side of the grill for high heat and the other side for a lower heat.
Once the grill is heated or the coals are ready, place your chicken pieces skin side down on the hottest part of the grill. Sear well, without burning. Turn over and then move to the cooler side of the grill.
For a gas grill, maintain the flame on one side of the grill only. Move the chicken to the other side, not directly over the gas flame.
Cover and cook the chicken, without disturbing, for 20 to 30 minutes. Uncover and baste the chicken with some BBQ sauce, flip over and baste again. Cover and allow to cook for a further 20 minutes.
Repeat this process, cooking for a further 20 to 30 minutes. The timing all depends on the size of your chicken pieces.
The chicken is done when the internal temperature at the thickest part reaches 160*F/71 (breasts) and 170*F/77*C.
This was the absolute most delicious grilled chicken. Tender and juicy without being overcooked. No burnt bits.
There was just enough sauce on it. If you put it on too early it usually burns. Unless you like the flavor of burnt sauce, remember to save it for the end.
Oh, and for safety, use a different dish to put the cooked chicken on at the end rather than using the same dish you brought the chicken out to the grill on. Also put any BBQ sauce you are using into a small dish and brush it onto your chicken from there. Don't risk contaminating your original container of BBQ sauce by double dipping with the brush which has chicken juices on it.
Nothing goes greater with BBQ Grilled chicken than a delicious assortment of cold sides. Here are some of my favorite ones!
MOM'S POTATO SALAD - This is something we all love in the summer time. My mother made the best potato salad. Never cloying with too much mayonnaise, there was always the perfect amount of creaminess in the dressing and a beautiful mix of textures and flavors. It is the best potato salad!
MACARONI COLESLAW - A delicious combination of two favorite salads. This salad is all about texture with plenty of crunch from cabbage, carrots, spring onions, cucumber, celery, green peppers, and water chestnuts. With its sweet, creamy dressing, it’s pretty hard to resist going in for seconds. And because its a salad, there is no need to feel guilty!
Grilled BBQ Chicken
Yield: 4
Prep time: 5 MinCook time: 1 H & 5 MTotal time: 1 H & 10 M
You will find that thighs and drumsticks BBQ better than the breasts, which do dry out if overcooked. Cook time is subjective depending on the size of your chicken pieces. Delicious every time.
Ingredients
- 4 pounds (scant 2 kg) bone in, skin on, chicken pieces (I tend to buy a while chicken and cut it up.)
- fine sea salt
- light olive oil or canola oil
- BBQ sauce, store bought or homemade
Instructions
- Rub your chicken pieces with some oil and salt them all over. Set aside.
- Prepare your grill by preparing one side of the grill for high heat and the other side for a lower heat.
- Once the grill is heated or the coals are ready, place your chicken pieces skin side down on the hottest part of the grill. Sear well, without burning. Turn over and then move to the cooler side of the grill.
- For a gas grill, maintain the flame on one side of the grill only. Move the chicken to the other side, not directly over the gas flame.
- Cover and cook the chicken, without disturbing, for 20 to 30 minutes. Uncover and baste the chicken with some BBQ sauce, flip over and baste again. Cover and allow to cook for a further 20 minutes.
- Repeat this process, cooking for a further 20 to 30 minutes. The timing all depends on the size of your chicken pieces.
- The chicken is done when the internal temperature at the thickest part reaches 160*F/71 (breasts) and 170*F/77*C.
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Welcome to day three of my week's store cupboard challenge. I have challenged myself this week to use only what I have in the house, including my refrigerator, freezer, and cupboards.
I have found myself buying loads of things that I don't need and then not getting them used up and in these days where we really need to economize I thought I would work harder at using what I already have rather than buying new things to cook.
This does take a bit of planning on my part. I need to take things out of the freezer to thaw, and I need to use what I already have in the house without picking up additional items, adapting things for purpose as and when!
I love stir fries. They are a great way of using up odds and ends of vegetables and small amounts of meat. They are also very adaptable to what you actually have in the house.
I had a small sirloin steak in the freezer and a quantity of vegetables that needed using and so today I decided to cook them in a tasty stir fry. I created a teriyaki style sauce enhance them.
Teriyaki is one of my favorite flavors. Ginger, garlic, soy, sweet, and a bit spicy.
Because I love oriental flavors so much I always keep a healthy store of the ingredients in my home. Soy sauce, fish sauce, oyster sauce, hoisin sauce, rice wine vinegar, ginger, garlic . . . these are all pretty much staples when it comes to stir frying and oriental cooking.
I have a shelf on the door of my refrigerator that is totally dedicated to this type of cooking, as well as Indian cookery. That way I am always ready when I want to cook up a stir fry such as the one I have cooked today.
I don't know how authentic it is, but that doesn't really matter to me. It tasted delicious and that's what matters most!
WHAT YOU NEED TO MAKE TERIYAKI BEEF STIR FRY
Simple a quantity of seasonings, some good beef and a mix of fresh or frozen vegetables.
- 1 pound (454g) beef sirloin steak
- 1 TBS low sodium soy sauce
- 1/2 tsp ground black pepper
- 1 TBS light olive oil, divided
- 1 red bell pepper, trimmed, cored and cut into thin strips
- 3 cups chopped mixed vegetables (I used carrots, tender-stem cauliflower, cabbage, red onion, snap peas and edamame)
For the teriyaki sauce:
- 1/3 cup (80ml) low sodium soy sauce
- 1/4 cup (60ml) water
- 3 TBS pure maple syrup
- 1 TBS rice vinegar
- 1 TBS minced fresh garlic
- 1 TBS minced fresh ginger
- 1/4 tsp red pepper flakes
- 1 TBS cornstarch (corn flour)
You can totally use frozen vegetables to make a stir fry so long as you follow a few rules. Thaw them out first and then drain them really well. Also do not expect them to have the same crispness as fresh vegetables would have. They will still be delicious however.
Today all of my vegetables were fresh except for the snap peas and the edamame. I added them at the very end just to basically heat them through and they were actually fairly crisp.
HOW TO MAKE TERIYAKI BEEF STIR FRY
This is really very quick and easy to make. That's why I love stir fries to much. You can't go wrong. The key to their speed is having everything ready to go before you start cooking!
Cut your meat crosswise into thin strips and place into a bowl. Toss together with the 1 TBS of soy sauce and the 1/2 tsp black pepper. Set aside to marinate while you prepare the vegetables and the sauce. (Make sure you cut it against the grain to maximize tenderness.)
Whisk all of the sauce ingredients together in a beaker. Set aside.
Cut all of your vegetables into bite sized pieces or strips. I cut my carrots thinly on the diagonal, thinly sliced my cabbage, broke my cauliflower into florets, sliced my onion into half moons, de-stringed my snap peas and thawed my edamame.)
Heat 1/2 of the oil in a large skillet over medium high heat. Once the oil is hot add the beef. Cook, stirring, until the beef is lightly browned on all sides and cooked through. Scoop out to a plate and set aside.
Heat the remainder of the oil to the skillet. add all of the vegetables, including the bell pepper. Cook for about 4 minutes until slightly softened and crispy tender. Add the beef and any accumulated juices back to the pan.
Stir in the sauce and toss to coat. Cook for a further 3 to 4 minutes to thicken and warm through the meat. Serve hot with some cooked rice if desired.
This was very filling and delicious. Normally I would use spring onions as well, but I didn't have any of those so made do with the red onion that I had.
I confess I did use minute brown rice as the rice I served with it. Again, I am using up what I have in the cupboards. I normally would prefer regular rice, but I do want to get this used up.
Quick, easy, delicious, healthy, high in fiber, low in fat. This was a great meal!
No stranger to the stir fry here are a few other stir fry recipes that I have made in my kitchen. All delicious. All easy.
LEMON CHICKEN STIR FRY - This chicken stir fry has a delicious sauce with lovely lemon flavors. Fresh lemon zest and lemon pepper seasoning are used for a lovely peppery punch. I also added some fresh thyme leaves for a bit of an herby touch. I like to enjoy this with angel hair pasta or spaghettini.
CANTONESE CHICKEN CHOP SUEY - A rainbow of colors, textures and flavors. Chicken, fresh vegetables, cashew nuts, and a delicious mix of saucy ingredients and honey. Serve with crispy chow mien noodles and rice for a real oriental treat!
Yield: 2-3
Teriyaki Beef Stir Fry
Prep time: 20 MinCook time: 15 MinTotal time: 35 Min
Quick, easy, delicious and healthy with plenty of vegetables and very little fat.
Ingredients
- 1 pound (454g) beef sirloin steak
- 1 TBS low sodium soy sauce
- 1/2 tsp ground black pepper
- 1 TBS light olive oil, divided
- 1 red bell pepper, trimmed, cored and cut into thin strips
- 3 cups chopped mixed vegetables (I used carrots, tender-stem cauliflower, green beans, cabbage, red onion, snap peas and edamame)
For the teriyaki sauce:
- 1/3 cup (80ml) low sodium soy sauce
- 1/4 cup (60ml) water
- 3 TBS pure maple syrup
- 1 TBS rice vinegar
- 1 TBS minced fresh garlic
- 1 TBS minced fresh ginger
- 1/4 tsp red pepper flakes
- 1 TBS cornstarch (corn flour)
Instructions
- Cut your meat crosswise into thin strips and place into a bowl. Toss together with the 1 TBS of soy sauce and the 1/2 tsp black pepper. Set aside to marinate while you prepare the vegetables and the sauce.
- Whisk all of the sauce ingredients together in a beaker. Set aside.
- Cut all of your vegetables into bite sized pieces or strips. I cut my carrots thinly on the diagonal, thinly sliced my cabbage, broke my cauliflower into florets, sliced my onion into half moons, de-stringed my snap peas and thawed my edamame.)
- Heat 1/2 of the oil in a large skillet over medium high heat. Once the oil is hot add the beef. Cook, stirring, until the beef is lightly browned on all sides and cooked through. Scoop out to a plate and set aside.
- Heat the remainder of the oil to the skillet. add all of the vegetables, including the bell pepper. Cook for about 4 minutes until slightly softened and crispy tender. Add the beef and any accumulated juices back to the pan.
- Stir in the sauce and toss to coat. Cook for a further 3 to 4 minutes to thicken and warm through the meat.
- Serve hot with some cooked rice if desired.
Stuffed Pork Roast with Browned Potatoes. Here I am on the first day of my challenge to cook meals for myself only using what I have in my home. This week I have challenged myself to stay away from the shops and only cook and feed myself with what I already have in my home/larder/refrigerator/freezer.
I have gotten into the habit of picking up meat and poultry when I am in the shops that is marked down and then popping it into the freezer for later use, but then what do I do? I pick up fresh meat/poultry to use because I have forgotten to take anything out of the freezer.
This week I am not doing that! I am going to use what I already have and try to remember to take things out of the freezer the night before.
This lovely bone-in pork loin roast had been shouting to me for weeks and weeks, and so I made a point of taking it out of the oven and popping it into the refrigerator to thaw out on Saturday night. I thought it would make for a delicious Sunday dinner.
This recipe for a Stuffed Pork Roast with Browned Potatoes is one that I got from my McCalls Cooking School Binder collection many years ago. I had started to collect the recipe cards for in it even before I finished high school.
Unfortunately I had to leave this set behind in the UK when I moved back to Canada 2 1/2 years ago. Fortunately, I had, in years past, taken the time to record the recipe for this lovely pork dish on what was then called Recipe Zaar. (Food.com)
I had not made it in a very long time. All the stars were aligned and I had everything I needed right here in the house to make the recipe. There was no time like the present.
Cooking a roast of any kind is a great means of economy as you end up with leftovers that you can dress up in other ways! In fact, I often enjoy the leftovers more than the main meal!
Apparently this is the Swedish way of roasting pork. Stuffed with prunes and cooked in a broth along with potatoes which have been cut in the accordion fashion, when sliced the meat reveals a lovely pattern of sweet and sticky prunes surrounded by succulent perfectly cooked meat.
You can of course also alternate prunes and apricots when stuffing the pork which is also incredibly delicious.
The potatoes cook to golden perfection and the pan juices yield a delicious creamy gravy to spoon over top! Altogether it makes for a very delicious meal, accompanied with a cooked vegetable on the side!
WHAT YOU NEED TO COOK STUFFED PORK ROAST WITH BROWNED POTATOES
Simple ingredients, put together in the most delicious way. A bit different than the norm, but incredibly tasty!
For the Meat:
- 4 lb. (1 3/4 kg) bone in Pork Loin, at room temperature
- 14 - 16 dried pitted prunes ( can use a mix of prunes and apricots
- 1 lemon, halved
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp ground ginger
- 1 1/4 cups (300ml) condensed beef broth, undiluted
For the potatoes:
- 8 medium potatoes, peeled
- 1/4 cup (60g) butter, melted
- 1/2 tsp sweet paprika
For the gravy:
- 3 TBS all purpose plain flour
- 1/4 tsp ground ginger
- 1/2 cup (120ml) milk
- salt and black pepper to taste
My pork loin roast was quite lean and had a nice cap on it, along with rib bones attached. This was nice as it allowed the roast to stand up beautifully in the roasting dish.
I had a big bag of Sunsweet prunes that I had purchased from Costco and so was able to use those. I often will alternate them with apricots. Prunes and apricots are a brilliant combination.
You may think that ginger is an odd spice to use with pork, but trust me when I tell you it works beautifully! Its not that strong actually.
The condensed beef stock I used comes in small tetra cartons. If you are able to get it in cans you can use that. I admit I was a bit worried it might be too strong so I did dilute it a tiny bit, by about half the recommended amount of water added so that it was not full strength.
I used russet potatoes that I peeled and then cut in half crosswise.
HOW TO MAKE STUFFED PORK ROAST WITH BROWNED POTATOES
Trust me when I tell you that this only looks complicated. It is really very easy to make and smells fabulous when it is cooking.
Wash and pare the potatoes. Cut into the potatoes, making cuts 1/4 inch apart along the top edge, taking care not to cut all the way down to the bottom. (I cut the potatoes in half first, crosswise, giving them a flat side to help keep them stabilized when cutting.) Place into ice water to chill for about an hour.
Preheat the oven to 350*F/180*C/ gas mark 4. Pat the roast dry with some paper towels and trim off any excess fat and or rind, discarding. Take a long narrow bladed sharp knife and make an incision/pocket through the middle of the roast, working from each end through to the center.
Using your fingers push the prunes into the pocket to fill completely. If using apricots as well, alternate the two.
Mix the salt, pepper and ginger together. Rub the roast on all sides with this mixture. Place into your roasting pan. The pork will rest on the bones, no need for a roasting rack. Pour the beef stock around the roast. Cover tightly with foil or a lid and roast in the preheated oven for 30 minutes.
Drain and pat dry the potatoes. Mix the butter and paprika in a dish. Roll the potatoes in this mixture twice.
Remove the roast from the oven and uncover. Place the potatoes in the roasting pan around the roast. Drizzle any remaining butter over the potatoes.
Roast, uncovered, for a further 1 hour and 20 minutes, or until a meat thermometer registers 170*F/77*C. Remove the roast to a heated platter along with the potatoes, tent and keep warm.
Pour the pan drippings into a two cup/1 pint measuring cup. Skim off any fat, reserving two tablespoons of the fat and adding it to a saucepan. Discard the rest. To the pan drippings add water to the equivalent of 1 1/4 cup (300ml).
Heat the reserved fat in the sauce pan and whisk in the flour until smooth. Cook for a minute, whisking. Whisk in the pan juices/water mixture gradually along with the milk. Bring to the boil, whisking constantly until thickened. Leave to simmer for several minutes. Taste and adjust seasoning as required.
Slice the pork into slices for serving and serve with the roasted potatoes and gravy.
This was incredibly delicious, just as I had remembered it being. The meat was tender and juicy and that touch of fruit in the center cut the richness of it perfectly.
The potatoes were cooked beautifully and had a lovely flavor as did the gravy. I cooked some carrots and frozen peas to serve on the side to complete the meal. Altogether, this was a really nice dinner!!
Some other recipes for roast pork that you might enjoy that I have posted on here are:
ROAST PORK WITH SAGE AND POTATOES - The pork in this recipe gets rubbed with a lovely mixture of garlic and sage prior to roasting. That same garlic and herb mixture is tossed with the potatoes that roast along side of the pork. The drippings from the pork create lovely sticky roasted potatoes that are incredibly delicious. Both the meat and the potatoes together are phenomenal!
POT ROASTED PORK WITH CABBAGE AND CARROTS - I love Pot Roasting. Especially when it means combining tender pork with fresh carrots and cabbage wedges! This Pot Roasted Pork with Cabbage and carrots is one of my favorite meals. A long slow braise results in succulent moist pork, tender roasted carrots, butter tender cabbage and a rich gravy that is to die for.
Yield: 8
Stuffed Pork Roast with Browned Potatoes
Prep time: 20 MinCook time: 2 HourTotal time: 2 H & 20 M
This is a most delicious way to cook and serve pork. A bone in pork loin is stuffed with dried fruit and then roasted in a broth in the oven along with potatoes cut accordion style. A delicious gravy is made to spoon over the cooked meat and potatoes.
Ingredients
For the Meat:
- 4 lb. (1 3/4 kg) bone in Pork Loin, at room temperature
- 14 - 16 dried pitted prunes ( can use a mix of prunes and apricots
- 1 lemon, halved
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tsp ground ginger
- 1 1/4 cups (300ml) condensed beef broth, undiluted
For the potatoes:
- 8 medium potatoes, peeled
- 1/4 cup (60g) butter, melted
- 1/2 tsp sweet paprika
For the gravy:
- 3 TBS all purpose plain flour
- 1/4 tsp ground ginger
- 1/2 cup (120ml) milk
- salt and black pepper to taste
Instructions
- Wash and pare the potatoes. Cut into the potatoes, making cuts 1/4 inch apart along the top edge, taking care not to cut all the way down to the bottom. (I cut the potatoes in half first, crosswise, giving them a flat side to help keep them stabilized when cutting.)
- Place into ice water to chill for about an hour.
- Preheat the oven to 350*F/180*C/ gas mark 4.
- Pat the roast dry with some paper towels and trim off any excess fat and or rind, discarding. Take a long narrow bladed sharp knife and make an incision/pocket through the middle of the roast, working from each end through to the center.
- Using your fingers push the prunes into the pocket to fill completely. If using apricots as well, alternate the two.
- Mix the salt, pepper and ginger together. Rub the roast on all sides with this mixture. Place into your roasting pan. The pork will rest on the bones, no need for a roasting rack.
- Pour the beef stock around the roast. Cover tightly with foil or a lid and roast in the preheated oven for 30 minutes.
- Drain and pat dry the potatoes. Mix the butter and paprika in a dish. Roll the potatoes in this mixture twice.
- Remove the roast from the oven and uncover. Place the potatoes in the roasting pan around the roast. Drizzle any remaining butter over the potatoes.
- Roast, uncovered, for a further 1 hour and 20 minutes, or until a meat thermometer registers 170*F/77*C. Remove the roast to a heated platter along with the potatoes, tent and keep warm.
- Pour the pan drippings into a two cup/1 pint measuring cup. Skim off any fat, reserving two tablespoons of the fat and adding it to a saucepan. Discard the rest. To the pan drippings add water to the equivalent of 1 1/4 cup (300ml).
- Heat the reserved fat in the sauce pan and whisk in the flour until smooth. Cook for a minute, whisking. Whisk in the pan juices/water mixture gradually along with the milk. Bring to the boil, whisking constantly until thickened. Leave to simmer for several minutes. Taste and adjust seasoning as required.
- Slice the pork into slices for serving and serve with the roasted potatoes and gravy.
Thanks so much for visiting! Do come again!
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