Need help with grilling chicken, please.

[cbayer]

This is my situation.

I have legs and thighs and want to BBQ them.

I have a very shallow gas grill and it doesn't turn down very low. When I have cooked chicken in the past, the outside tends to burn quickly and before the meat gets cooked.

It is still very hot here and I do not want to pre-bake or do anything that would involve putting my oven on.

I love grilled chicken skin and would be extremely reluctant to remove it.

Is there anything that I could do?

[fizzgig]

1. does it have more than one burner?

[cbayer]

2. Nope. It is small and round. Here is an image:

This is how I want it to look and I can't figure out how they got it that way:

[fizzgig]

3. there goes my one idea, then

we have a tiny, one-burner propane job and the only chicken i grill is naked boobs.

hope someone else can be more helpful than i am.

[cbayer]

6. Yep, it would do naked boobs.

But anything with skin is a challenge.

[CaliforniaPeggy]

4. Is there some way you could elevate the chicken?

I'm thinking placing another rack on top of the existing rack? A double decker?

Good luck!

[cbayer]

5. I could try that.

The concern I would have is that it would disable the ability to lower the lid, which is the one thing that puts out the burning chicken, lol.

[CaliforniaPeggy]

7. You could try just covering the chicken with foil

Instead of using the lid if there's a fire.

[cbayer]

11. Yes, and I'm liking pinto's foil idea as well.

Thanks CP!

Hope you are still loving SoCal. I have to say that I don't miss anything about it except the jaunts to Trader Joes!

[CaliforniaPeggy]

13. Glad I could contribute!

And yes, I'm still loving SoCal! I love living here...

Especially since I've learned when to stay off the freeways!

[Nac Mac Feegle]

14. Look around for a metal cooling rack

You should be able to find one that is small enough to put on top of the existing grill surface and let you close the lid. I have one that is about 12 inches square, that has about 1 inch of 'rise'.

You might be able to find a smaller diameter grill in the hardware store, a replacement part for another type of BBQ, that you could put a few tuna cans under for height, and still get the lid closed.

You might be able to get by with a spray bottle of water for fire extinguishing purposes, if you have to leave the lid up, but that's a 'desperation' move.

[cbayer]

15. I will look for a smaller rack that I could raise.

The cooking surface is already pretty small, but there is usually just two of us. I'm not sure they make one smaller than this, lol.

Agree about the spray bottle. Honestly, the flare up problem is so severe that it causes me a lot of anxiety.

[pinto]

8. Maybe try double wrapping the pieces in foil so they simmer somewhat then finishing open to brown?

[cbayer]

9. I like this idea. I could steam them in foil

like I do veggies and then take them out at the end just to sear the skin.

Never done it but it's worth a try.

Thanks, pal!

[Galileo126]

10. Sounds like you have one setting - "on"

If that's the case, then cook the chix with skin side up for 5-7 mins, skin side down for 2 mins. Close the grill during the skin side up, leave open when skin side down (so as not to burn, and so that you can watch for any flame-ups). Repeat until done.

Do not walk away. I'd say, 30 mins total should do it.

my 2 cents....

[cbayer]

12. That is pretty much correct.

It's great for quickly cooking a steak or a piece of fish, but anything requiring extended time tends to be a disaster.

I have tried what you say, but the flare ups are uncontrollable. I have used great amounts of water to put them out and still end up with burnt skin and raw chicken.

Grrr!

What do you think of the foil idea above?

[elleng]

16. Nuke the chix for a few minutes first,

getting a leg up on the needed cooking time.

[cbayer]

17. Excellent idea. I have a microwave.

It's state of the art, if you still live in the 1980's, lol.

But it does eventually work, so that is a great idea.

[elleng]

18. Good!

I came up with the idea in the '80s, my first microwave, young family, and I'd run from the micro with nuked chix out to the yard where we had the Weber grill.

Actually have an identical Weber now, the 'baby' one, even tho daughter (+ new son-in-law!) gave me a large covered grill few months ago. Their family is the young one now, but they do come here to grill!!!

[cbayer]

19. So glad you are getting to spend time with the kids.

I love a big outdoor BBQ, don't you?

I don't know if you saw the image above, but my grill is smaller than a baby Weber, lol!

[elleng]

20. Yes, I saw that, great pic

and ambience! Mine are on my patio, not quite so close to the water, maybe 10 yards or so.

I moved here 1 year ago, cbayer, to be close to the 'kids,' amazingly fortunate to find this place (craig's list!)

I do enjoy the outdoor bbq, and then they bought a table and chairs to go along with the grill!

p.s. seen 'wedding' pic, @ photography, amongst our alphabet game, L is for LOVE??? was Friday!

[cbayer]

21. So very happy for you elleng!

Enjoy them as I am sure they will enjoy you.

[elleng]

22. Thanks. We're enjoying it all!

[cbayer]

23. Small glitch. I have very little aluminum foil

and I wrapped the potatoes in the bulk of it.

What do y'all think of this.

Chicken in a cast iron pan, season and lime/orange juice.

Cover with foil and "bake" on grill.

Take out when done and sear skin.

Worth a shot?

[CaliforniaPeggy]

24. It sure is worth a shot! I'd go for it, but...I'm not expert!

Good luck!

[cbayer]

25. Thanks. Will report back.

[Major Nikon]

26. You can steam it first for about 10-15 minutes

Steaming will render some of the fat out of the skin and make it far less likely to burn. This is what I do with chicken wings and duck and the skin turns out wonderfully.

[locks]

27. Thanks Major. I always found

partially cooking chicken, veggies, everything on top of the stove first, then grilling (BBQ sauce or not) worked. I used to camp a lot and always cooked chicken and vegs at home and kept them in my cooler, put them on the campfire in foil with BBQ sauce and a little oil. Requires lots of checking but the skin comes out crisp and delicious.

[cbayer]

29. Well, mom. I don't remember you doing that.

But that sounds like a good method.

Great idea and I will try next time.

[cbayer]

28. This is what I should have done.

The method I used (foil covered cast iron pan) made some nice, juicy chicken, but the skin was rubbery and had pulled away from the meat.

I tried to crisp it up, but to no avail.

I will try your method next time.

Thanks!