Technique | The Best Grilled Chicken Recipes on Your Broil King
Chicken is a barbecue staple, and there are so many ways that it can be enjoyed. The beauty of cooking on a Broil King is that you have many options for grilling a juicy bird using built-in features and added accessories. We’ve compiled a list of our favourite grilled chicken recipes and techniques for achieving the best results. Whether you want to rotisserie grill the whole chicken to perfection or smoke crispy golden chicken wings, We’ve got you covered.
The classic method for preparing chicken, be it wings, drumsticks or a lean chicken breast.
Your double-sided grids are great for delivering a beautiful char while maintaining moisture in your meat. Flip your grids to the U-side to help capture juices that then vaporize and add flavour and moisture to the meat as it cooks. For large wings and drumsticks, the wing rack and pan are particularly handy, as it prevents the meat from sticking to the grids and adds an opportunity for experimenting with flavoured liquids and citrus for added taste. The roaster basket is also excellent for cooking wings or candied drummy pops and can be lined with a baking sheet to avoid sticky bits.
Grilled kebabs are another tasty way to enjoy chicken, and the dual prong skewers and narrow kebab rack should be your go-to accessory. The skewers secure your meat, so it doesn’t slid around as you flip them around. The rack raises your meat off the grids so they do not stick and create a mess.
If you’re cooking an entire chicken, you may consider flattening the carcass before putting it on the grill. This helps the meat cook more evenly, as more meat has direct contact with the grill for better heat transfer. The grill basket is the perfect choice for cooking your flattened chicken, and the detachable handle seamlessly transfers your food on and off the grill.
Whatever you’re cooking, take your time. Never rush grilled chicken because it may end up raw on the inside and burnt on the outside. Let the skin get golden brown, and fats on the inside melt into buttery goodness.
Chicken from your charcoal or pellet smoker is guaranteed to be your new favourite. The simple addition of smoke can turn a plain chicken breast into a flavourful dish. And there are lots of ways to explore cooking with smoke, even on a gas grill. Use a smoker box with wood chips or pellets to add a woodsy aroma to your food as it cooks.
Many of the same accessories from the previous section will be just as helpful during the smoking process. For our smoked chicken recipe below, a deluxe chicken roaster is a great option, as it keeps your chicken off the grids to prevent sticking while it slowly roasts.
When smoking your meat, you typically cook at lower temperatures over an extended period. This allows the smoke time to penetrate your food more thoroughly for optimal taste. Since you’re smoking chicken at a lower temperature, a crispy golden skin will take longer. But you can take a shortcut by adding some baking powder to your salty rub. It raises the PH in the chicken skin to dry it out a little. Essentially the reaction breaks down the amino acids and releases water without the heat usually necessary to achieve the same result through the Maillard reaction.
Rotisserie is one of our absolute favourite ways to cook a chicken and something that sets a Broil King grill apart from our competitors. Most of our gas, pellet and charcoal grills include a rotisserie kit right out of the box, or one can be purchased and installed afterwards. So why is rotisserie so much better? Our rotisserie cooking blog goes over all the details, but essentially, you’re moving the meat around to promote even cooking so that one side doesn’t end up fully cooked while the other is still raw.
A few tips for getting the best rotisserie results; season under the breast skin and put vegetables or fruit in the body cavity for flavour, moisture and presentation. Use a drip tray filled with water and aromatics to maintain moisture levels in the grill and add new flavours. Put the pan empty pan inside the grill first, then add your liquids to prevent spills. Measure the rod and forks on the grill before adding your meat, and lock in one fork roughly where your meat will be centred on the grill.