Your favorite way to cook chicken on gas grill?

[NancyR]

I have a new gas grill and so far all of my attempts to cook chicken have been disappointing. Would appreciate any of your favorite ways or tips you might be willing to share. Thanks.

[Beth]

Our favorite for a whole chicken is to roast it on a vertical roaster, searing it by putting it on after the preheat while the grill is still about 400-450 degrees, but turned down to about medium, so it will go down to about 325-350 degrees. Searing it seals the skin, making it crispy and sealing in the juices. It will take 1 1/2 hours, more or less, depending on the size of the chicken. We use Penzey's Bicentennial rub on roasted chicken and love it (it has citrus, pepper and other flavors), and sometimes add some extra hot pepper or chili.

[NancyR]

Gee, thanks for all the suggestions. My main problem has been the lack of that "grilled" flavor that I fear you need charcoal to get. Every time I fix something my husband says it's good but it's just not the same as charcoal. I REALLY want to think it's just that I'm not doing something right as this grill was VERY expensive. Thanks for all your suggestions, I am on my way to the grocery right now to try them out. The McCormick web site is cool.

[Deanna]

Nancy, I find the same problem, the flavor just isn't the same.

I did, however, purchase some mesquite flavored ceramic briquets for my gas grill that I'm dying to use. Just got back from the store with some chicken boobs, as a matter of fact.

You can also use wood chips to add smoke flavor...soak the chips in water for a couple of hours (maybe less, check the package) and sprinkle over the hot briquets.

Good luck!

[Beth]

Deanna's right, gas grills, cheap or very expensive, don't have the abillity to create the same flavor as a wood or charcoal grill. You can add wood chips, vines, herbs, but it's not quite the same. We have a Weber, and I love it overall, but I miss the big kettle we left behind last move. Oh well.

Deanna, let us know how the ceramic briquettes work. I'm not sre if they can be used in a Weber, but if you like them, I'm going to check it out. Thanks.

[Deanna]

Well tonite we grilled the steaks, I must say the flavor was pretty darn good. You can actually SMELL the mesquite when you are preheating the grill and during cooking. Weerd! I don't know how they do it.

The chicken boobs are marinating, son requested Jerk chicken...so we will grill that tomorrow.

I think these briquets will work fine with the Weber gas grill. I threw away the packaging already but they may have even BEEN Weber brand. I bought them at Home Depot. They do have another flavor...I believe it was Hickory.

Worth trying, in my opinion.

[NancyR]

Thanks, Deanna. Home Depot here I come. I have tried wood chips but they still don't quite do the trick. I just made the marinade recipe recommended earlier (McCormicks mesquite with lime and honey) and it was pretty good. Am anxious to try their other flavors. I will master this if it kills me.

[Mary Ann]

I really like McCormick's marinades. They come in packets, and they are usually found near the packages of gravy mixes, etc. in the store. All you add is vinegar, water and oil (I use half the amt. without any problem) and let marinate for 30 min.

I like all of them, but my favorites are the mesquite (especially on boneless/skinless chicken thighs) and ginger/teriyaki. Their website http://www.mccormick.com has additional recipes, such as adding lime juice and honey to the mesquite.

I also cook my chicken on medium heat.

Hope this helps.

[This message has been edited by Mary Ann (edited 07-01-2000).]

[Kathy]

Nancy, what problem are you having? Are you finding it dry? I bake chicken in bbq sauce in the oven first and then finish it on the grill; it is much less dry that way. If you don't want to use your oven you can try cooking it in an aluminum pan over a low heat until it is mostly cooked through then finish it off on the grill. Sometimes I use my old standby: chicken breast marinated in garlic, cilantro, lime juice and a touch of olive oil. Then I cover it with black bean salsa and low fat cheddar..very yummy. I am finding a lot of people are not cilantro lovers but if you enjoy it as I do you may enjoy this dish.

[Carrie W]

Although it might not have that smoky flavor that you're looking for, I like to marinade chicken breasts in an Adobo marinade. Deanna posted something similar to the one that I use under "Marinades (for grilling)". You might want to give that a shot...I've found that I end up with moist and tasty chicken that way.

[Beth]

Thanks, Deanna. We'll have to check Home Depot, where they know us by name. The wood chips are okay, but I agree, they don't give that much flavor.

[JodiL]

Ok, this may seem like a weird question...but I have a Weber gas grill and I never know what temp to cook with. The Weber instructions say to preheat with all 3 burners on high, then lower the temp to medium, off, medium. In CL's how-to-grill issue it doesn't mention what settings to use. What do you all recommend?? Thanks.

[Beth H]

We usually pre-heat our gas grill on the high "pre-heat" setting, and then turn it down to low for cooking.

[Pat58]

I like my gas grill for a flavor I DON'T miss - the "lighter fluid" taste when my husband went overboard trying to recreate the Los Alamos nuclear bomb tests in our backyard. Seriously, two tips for great grilled chicken: (1) I use marinated, bone-in pieces with the skin removed; and (2) always use an instant read meat thermometer. Mine is a Rapid Read by Progressive International and I swear by it to know when meats are done but not overdone.