Grilled chicken can be flavorful and versatile. There are ways to grill a chicken to bring these qualities out.
Summer is a time to spend outdoors. It’s a great time to cook outside instead of heating up the kitchen. If you’ve never cooked on a grill before, this could be the year you start. If you don’t own a grill, you need to decide which one you prefer: charcoal, gas, or electric.

Choosing a Grill

Charcoal grills (which include ones that use wood) affect the taste of your meat two ways. First, because charcoal grills cook with intense heat, cooking time is affected. Second, the charcoal/wood flavors the meat the same way a seasoning does. Different types of wood give food different flavors. Common wood choices are hickory, red oak, cherry, and pecan. Experiment and see which you like best. (Charcoal/wood needs to be burned until it’s reduced to coal before actually using it to cook food. Meat may absorb certain resins and impurities making your meat bitter and unpleasant.)

Gas grills generally do not contribute anything to meat in terms of flavor. However, adding lava rocks, ceramic briquettes or metal heat plates or bars helps to add flavor. The main advantage of a gas grills is that you can control the heat with a twist of a knob and you can expect to have properly cooked food.

Electric grills are the easiest to use. You just plug it in and start grilling. However, what you gain in convenience you may lose in flavor. Electric grills are safer to use because there are no open flames or flammable liquids. The electric grills may also cook food a little more evenly because you can control the temperature easier. They’re also easier to clean because they cool quickly and the cooking grid is typically dishwasher safe.

Grill Accessories

If you’ve ever browsed the accessories section of a grilling area, you know there are hundreds of items available. You need the same types of utensils to cook on a grill that you need to cook in a kitchen (a spatula with a long handle). Here’s a list of accessories to start with.

o grill brush-To clean the grate
o long handled tongs-Use these to turn meat. (Don’t use a fork; this pierces the meat and causes the juice to run out. The result: dry chicken.)
o metal spatula
o squirt bottle-Control flare-ups
o thermometer-To determine when food is properly cooked
o oven mitts
o basting brushes

Choosing chicken

Choosing chicken to grill is not quite the task that choosing beef is. There are:

o whole chickens
o half chickens
o leg quarters
o breasts
o thighs
o drumsticks
o wings

Fresh is best; frozen is OK. A whole chicken is usually cheaper than chicken parts and it can be trimmed to size the pieces you enjoy cooking and eating (save necks, backs, etc. for gravy, soup, whatever).

It all depends on which part you (and your guests) enjoy most.
Chicken has two distinctively different kinds of meat which need to be treated differently. At the same time you want to get that grilled sear to give the chicken pieces that authentic grilled flavor.

Buy broiler-fryers for grilling. One 3½ to 4 pound whole broiling-frying chicken will make about 4 servings. Or, if you don’t want to cut the chicken up yourself, you can buy select parts that are packaged and sold together, making it easy to choose only what you need for a recipe or the part of the chicken you like best. These include chicken halves, quarters, breasts, leg and thigh combinations, or just the drumsticks, thighs, or wings.

If you bought frozen chicken, or froze it after you bought it, defrost it in the refrigerator. I’ll say that again: defrost it in the refrigerator; never at room temperature. To reduce defrosting time, you can put the frozen chicken in a bowl of cool water or defrost it in a microwave oven, set at 50% power, but never at room temperature. Never place grilled chicken on the same platter that held raw chicken.

After the chicken has thawed, it’s time to marinade it. Let the chicken remain in the marinade (in the refrigerator) for several hours before grilling. You can use and injector to get the flavor deep inside the muscle if you’re short on time. Don’t use salt in your marinade or seasonings. Salt causes the juices to be drawn out, leaving the chicken dry. If your chicken needs salt, apply it just before serving.

Grilling the Chicken

Trim excess fat and skin from chicken; wash the chicken and pat dry with paper towels.
Preheat grill to a medium heat.
Spray the cooking grate that is on the grill with a non-stick spray.
Place chicken grill; turn 90 degrees about every eight minutes.Seal the surfaces of the chicken to keep the juices in. Butter is great and adds a wonderful flavor, but it burns easily. Oil is probably best. You can mix some oil and marinade and keep brushing the surface of the chicken while grilling. Use fresh marinade for this (not the marinade the chicken was soaking in). This way, you won’t be basting with any bacteria that was left in the marinade by the raw chicken.

Turn chicken frequently to cook evenly without burning the skin. (When turning, use tongs, not a fork. A fork will pierce the meat and allow juices to run out; the chicken will be dry.)
When chicken is almost done, add barbecue sauce or marinade.
Test to see if the chicken is done by cutting a piece. The juices should be clear and the meat should be whitish-gray, not pink.

Cook the chicken to perfect doneness; don’t overcook. (No kidding?!?!?) This is hard. If chicken is undercooked, any bacteria in the meat, such as salmonella, will not be killed, and you could end up getting sick. Overcooking dries out the chicken and leaves it tough.
Remove from grill, let cool and serve.

How Long Should It Cook?

Rule of thumb: Chicken should be on the grill 45 minutes to an hour. Experts recommend an internal temperature of at least 160 degrees F, but preferably 180 degrees F. It is important to cook chicken thoroughly to prevent food-borne illness.

When grilling a large amount or large pieces of chicken, it is best to keep the grill cover closed to keep cooking time to a minimum. It is important to keep an eye on the cooking progress and occasionally move each piece on the grill to keep it from sticking.

Chicken Parts

Whole chickens – Whole chickens take some time to cook (depends on the size of the chicken), but they are well worth the wait. You may have to replenish the coals if you’re using a charcoal grill. Whole chickens should reach an internal temperature of 180 degrees F in the thickest part of the thigh.

Chicken leg quarters and half chickens – Grilled chicken leg quarters and half chickens cook in about 30-35 minutes. Turn them often to prevent burning. Quarters and halves should reach an internal temperature of 170 degrees F.

Chicken breasts
Boneless, skinless chicken breasts will be cook in about 10-12 minutes. Turn them once every four or five minutes. Boneless, skinless breasts should reach an internal temperature of 165 degrees F.
Bone-in chicken breasts should be seared for about four minutes on each side, then moved to lower heat for 18-20 more minutes. Bone-in chicken breasts should reach an internal temperature of 165 degrees F.

Chicken thighs and drumsticks – Thighs and drumsticks cook in about 25-30 minutes on the grill. Thighs and drumsticks should reach an internal temperature of 170 degrees F.

Chicken wings – Chicken wings cook in about 10-15 minutes. Wings should reach an internal temperature of 170 degrees F.

What Kind of Wine Should I Serve?

Chicken is a very versatile meat. The old rule of white wine with white meat is no longer an absolute. Forget about the old rules. You don’t have to drink white wine with white meat or red wine with red meat, especially if you don’t like it. The next time someone tells you “you have to”, suggest they move into the 21st century.

Chicken dishes have many guises. There are creamy sauces, tomato-based sauces, oil-based sauces . . . and on and on and on . . . . It can be grilled, fried, roasted, stewed, fricasseed. . .and, again, on and on and on . . . . Once you add other ingredients with distinct flavors, specific wine types emerge as natural partners.

Wines with barbecue chicken dishes

Barbecued chicken tends to be heavy on seasoning, using powerful marinades and sticky sauces. Most of these have ketchup, vinegar, or mustard and get their sweetness from honey, brown sugar and fruit. These dishes need strong wines.

Chianti is a red wine with aromas of leather and minerals and powerful fruity flavors with a peppery edge and herbal undertones. Serve at room temperature.

Grenache is a full-bodied, sweet red wine with black currant and blackberry flavors. Serve slightly chilled.

Shiraz/Syrah is a very dark, flavorful red wine from Australia with flavors of dark berries, plums, peppers, cloves, licorice, and dark chocolate. Serve at room temperature.

Valpolicella is a medium-bodied red wine with hints of cherry and licorice. Serve slightly chilled.

Zinfandel is a dark red wine with rich flavors of blackberries and plums with distinctive pepper bite. Serve at room temperature.

Wines with roast chicken dishes

Roast chicken and grilled chicken (without all the marinades and sauces) are similar. Dry, but rounded wines pair well with these dishes.

Sauvignon Blanc is a medium-bodied, crisp white wine with complex layers ranging from herbal to tropical fruit. Serve chilled.

Semillon is a full-bodied white wine with nutty, floral characteristics. Serve chilled.

Wines with creamy chicken dishes

Creamy chicken dishes (chicken curry or a stroganoff perhaps) pair well with earthy, rugged, fruity wines.

Viognier is a full-bodied white wine with a deep golden color. Its main attraction is an aroma of apricots and orange blossoms. It has a flavor of minerals and peaches. Serve slightly chilled.

Wines with tomato based chicken dishes

These dishes tend to have strong tomato and garlic flavors.

Cabernet Sauvignon is a deep red, firm-bodied wine with a rich, distinct flavor that can take on flavors of red currants, chocolate, mulberries, mint, and spices. Serve at room temperature.

Chianti is a red wine with aromas of leather and minerals and powerful fruity flavors with a peppery edge and herbal undertones. Serve at room temperature.

Medoc is a delicate, medium-colored red wine with hints of fruits and spices. Serve slightly chilled.

Gracie was abused and kicked out of her house. When November came, I couldn’t stand to think of her out in the cold, so I adopted her. The people in the neighborhood who had been feeding her had been calling her “Mittens”. She is polydactyl.

I wanted another cat but I didn’t think Gracie would like it; she wants to be an only cat. I thought she might do better with an older cat who would ignore her and peacefully co-exist. I went to the SPCA, but didn’t really bond with any older cats. Then I saw Hadley (then known as Becca) and just had to take her home with me. She, too, is polydactyl.

I changed their names, not to protect the innocent, but to reflect their connection to the polydactyl cats of Ernest Hemingway. (About half the cats living at his house in Key West, FL are polydactyl.) Hemingway’s mother’s name was Grace (Gracie) and his first wife’s name was Elizabeth Hadley Richardson (Hadley). They get along okay now. It took some patience at first, convincing Gracie I still loved her. She still swats at Hadley sometimes, but I can’t say that I blame her. Hadley is an annoying little sister.

I wonder if I’ll ever find a male polydactyl; his name would have to be Ernie.

Most breeds of domestic cats have five toes on each of their front paws and four toes on each hind paw, for a total of 18 toes altogether. A polydactyl cat is a cat with more than usual number of toes on one or all of its paws as a result of a genetic mutation. Polydactyl cats are actually quite common and can be found at most animal shelters.

What is a polydactyl cat?

There is some controversy over whether polydactylism is a trait or a breed. Polydactyl cats have extra toes because of a dominant gene which would suggest it is a trait. However, American polydactyl cats can be registered with the breed society if one parent is polydactyl which suggests it is a breed.
Other nicknames include Hemingway cats, boxing cats, mitten cats, thumb cats, six-finger cats, and Boston thumb cats.

Where did they come from?

Polydactyl cats probably came to the United States on ships in the Colonial Period. Sailors valued these cats for their climbing and hunting abilities which aided in controlling shipboard rodents. Some even considered them to be extremely good luck when at sea. It is believed that the appearance of these cats spread widely to other areas as a result of cats carried on ships originating in Boston. The prevalence of polydactylism among the cat population of various ports correlates with the dates when they first established trade with Boston which supports this theory.

Why Hemingway cats?

Ernest Hemingway is one of the more famous lovers of polydactyl cats. It is believed he was given a six-toed cat by a ship’s captain. After his death in 1961, his former home in Key West, Florida, became a museum and a home for his cats; it is currently home to approximately sixty descendants of his cats (about half of which are polydactyl). Because of his love for these animals, Hemingway cat, or simply Hemingway, is a term which has come to describe polydactyls.

I live in southeastern Pennsylvania with my two polydactyl cats–Gracie, a black tortoise shell and Hadley, a gray tabby. They are my constant companions while I pursue my interests: reading, crafts, cooking, and playing my cello. Both of them have been quite helpful in my garden this year.

I love to cook and grilling produces different flavors that you can’t get on a stove. I use my grill every chance I get: spring, summer, fall, and, yes, even winter. I grill meat, vegetables, and potatoes. It’s quick, easy and keeps your house cool.

The best cuts of beef for grilling are New York Strip, Filet Mignon and Rib Eye. Each cut of beef should be about a full inch and be marbled (streaks of fat through it to give it flavor). A little seasoning rub helps bring out the natural flavor of the beef without overpowering it. Top it off with your favorite sauce and you have the start to a fabulous meal.

New York Strip

The strip steak (also known as Delmonico or Kansas City strip steak) is one of the highest quality beef steaks on the market. Cut from the strip loin, the strip steak consists of a muscle that does little work, and so it is particularly tender. Unlike the nearby filet mignon, the strip loin is a sizable muscle, allowing it to be cut into the larger portions favored by many steak eaters. When still attached to the bone, and with a piece of the beef tenderloin also included, the strip steak becomes a T-bone steak or a porterhouse.

Filet Mignon

Filet Mignon (also known as a tenderloin steak) is cut from the tenderloin, which runs along either side of the spine. The tenderloin is sometimes sold whole. If the short end of the tenderloin is cut into portions before cooking, that portion is known as filet mignon. This cut of beef is considered to be the tenderest cut of beef. Because the muscle is non-weight bearing, it receives very little exercise, which makes it tender.
Porterhouse steaks (also known as T-Bone) are large cuts which include the filet. The small medallion on one side of the bone is the filet and the long strip of meat on the other side of the bone is the strip steak.
Bacon is often wrapped around filets when cooking because of the low levels of marbling (internal fat) in filets. This adds flavor and keeps the filet from drying out during the cooking process.

Rib Eye

A rib eye can be cut with or without the bone. Other names for the rib eye with bone are cowboy rib eye or rib steak. The rib eye is cut from the beef rib. When cut into steaks, this is one of the most popular, juiciest, and expensive steaks on the market. Meat from the rib section is tender and fattier (marbled) than other cuts of beef. This extra fat makes rib eye steaks and roasts especially tender and flavorful.

The Grilling Process

Grilling perfect steaks has be elevated to an art form by those who regard it seriously. It takes practice to achieve a steak grilled to your idea of perfection. After having chosen the cut of meat you want to grill and seasoning it, use the simple steps to produce a great grilled steak!

1. Steak should be at room temperature. This helps grill your steak more evenly and faster.
2. Trim steak of excess fat to about ¼” thick. While marbling is desirable, fat on the outside of the meat will cook faster than the steak and could cause it to curl.
3. If you haven’t already use a rub, season the meat. Brush with olive oil and sprinkle with salt and fresh ground pepper (or whatever you like).
4. Oil the grate. One way to do this is to use a piece of cheese cloth dipped in olive oil. (There’s another way, but the grill needs to be hot.)
5. Preheat the grill. Follow the manufacturer’s directions.
6. If you’ve chosen to oil the grate after it’s been heated, hold a piece of the fat you trimmed in tongs and rub it on the hot grate.
7. Place steak(s) on grill. You can create patterns by rotating the meat, but the least amount of times it’s moved, the better. And don’t use a fork to turn it. When you use a fork, it pierces the meat and lets the juices run out. Use tongs or a spatula.

How do you know when it’s “done”?

Stay vigilant; don’t wander too far from the grill. When the sides of the steak start to lose their red color and the bottom has grill marks, it’s time to flip it. When the red is completely gone and both sides have grill marks, check for doneness.

Use the “press test”. With your index finger or a spatula, press the middle of the steak. A rare steak will be soft. A medium steak will be firm but yielding. A well steak will be firm.

Let the steak(s) rest five to 10 minutes before serving. This will allow the liquid inside the steak to redistribute, making the whole steak juicy.

Grilling Times (Approximate) by Thickness

1″ thick: 8-10 min for rare; 12-14 min for medium; 16-20 min for well-done
1 1/2″ thick: 10-14 min for rare; 16-20 min for medium; 22-26 min for well-done
2″ thick: 12-16 min for rare; 18-22 min for medium; 24-28 min for well-done

(These are total time. Divide in half for minutes/side.)

Steak and Wine

Forget about the old rules. You don’t have to drink red wine with red meat, especially if you don’t like it. The next time someone tells you “you have to”, suggest they move into the 21st century.

Cabernet Sauvignon is a deep red, firm-bodied wine with a rich, distinct flavor that can take on flavors of red currants, chocolate, mulberries, mint, and spices. Serve at room temperature.

Chardonnay is a full, round-bodied white wine with buttery, fruity flavors such as apple, tangerine, lemon, lime, and melon. Serve chilled.

Merlot is a medium-bodied red wine with hints of berries, plums, and currants. Serve as room temperature.

Shiraz is a very dark, flavorful red wine from Australia with flavors of dark berries, plums, peppers, cloves, licorice, and dark chocolate. Serve at room temperature.

Zinfandel is a dark red wine with rich flavors of blackberries and plums with a distinctive pepper bite. Serve at room temperature.

Rubs

A rub is a mixture of herbs and spices that are rubbed by hand into the meat before it is placed on the grill. Ideally, rubs should be applied thickly to the meat and left there for at least four hours. When grilled, the rub will give the meat a nice, chunky and crusty coating. Rubs can be made up of any combination of seasonings.
Rubs typically have onion and garlic powder to flavor the meat; oregano, thyme, and rosemary are excellent herbs to use in rubs. For a nice brown color, add some brown sugar. Paprika is also a popular ingredient in rubs. It has a very light peppery taste, and gives the meat a nice, rich, brown color.
Making the perfect rub may take trial and error and depends on your taste. Just mix some stuff together and see how it tastes. Before long you will have developed your own secret rub that you’ll be famous for. If you are having a hard time making your own rub, buy a pre-made barbecue rub at a grocery store; just pour it out of its original container into a sealable glass jar. No one has to know. Here are some recipes to get you started.

Chile-Cumin Rub
3 dried chipotle pepper, stemmed, seeded, chopped
2 dried ancho chiles, stemmed, seeded, chopped
1 tablespoon ground cumin
1 tablespoon salt
2 teaspoons sugar
Combine all ingredients in a spice or coffee grinder until well ground.
Rub on any type of steak 2 hours prior to grilling.
Store extra rub in a container in a dry spot.

Cocoa-Cumin-Allspice Rub
1 tablespoon unsweetened cocoa
4 teaspoons ground cumin
2 teaspoons allspice
4 teaspoons peppercorn
2 teaspoons salt
Combine all ingredients in a spice or coffee grinder until well ground.
Rub on any type of steak 2 hours prior to grilling.
Store extra rub in a container in a dry spot.

Tarragon-Mustard Seed Rub
3 tablespoons dried tarragon
2 tablespoons yellow mustard seeds
2 tablespoons black peppercorns
1 tablespoon salt
Combine all ingredients in a spice or coffee grinder until well ground.
Rub on any type of steak 2 hours prior to grilling.
Store extra rub in a container in a dry spot.

Pepper-Coriander Rub
2 tablespoons black peppercorns
2 tablespoons coriander seed
1 tablespoon dill seed
1 1/2 teaspoons red pepper flakes
2 1/2 teaspoons salt
Combine all ingredients in a spice or coffee grinder until well ground.
Rub on any type of steak 2 hours prior to grilling.
Store extra rub in a container in a dry spot.

Star Anise Coffee Rub
6 whole star anise
2 tablespoons whole coffee beans
1 tablespoon black peppercorns
2 teaspoons salt
1 teaspoon sugar
Combine all ingredients in a spice or coffee grinder until well ground.
Rub on any type of steak 2 hours prior to grilling.
Store extra rub in a container in a dry spot.

Sauces

Sauces should be introduced during grilling–basted on the meat with a brush. There are many prepared sauces to choose from. Here are a few recipes to create your own unique sauces.

Homemade Steak Sauce
1 cup ketchup
1/2 cup onion, coarsely chopped
1 large clove garlic
1/4 cup water
1/4 cup Worcestershire sauce
1/4 cup lemon juice
1/4 cup white vinegar
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoons prepared mustard
Combine all ingredients in saucepan and simmer uncovered for 30 minutes or until it reaches a good consistency, stirring occasionally. Cool. Strain to remove onion and garlic. Store in refrigerator.

Bourbon Sauce
1/4 cup Dijon mustard
1/4 cup steak sauce
1/4 cup bourbon
dash of hot sauce or to taste
Juice of one lemon
Mix all ingredients together in a small bowl. Place over chops or steaks.

Molasses Barbecue Sauce
3 cups chicken stock or canned low-salt chicken broth
1 cup dry white wine
1/4 cup apple cider vinegar
1/4 cup light molasses
1/4 cup chopped fresh tomato
3 tablespoons minced shallots
2 tablespoons chopped pitted dates
1 tablespoon chopped garlic
1/2 teaspoon dried crushed red pepper
Mix all ingredients together in a large saucepan. Bring to a boil and reduce until it’s thickened. Should be reduced to about 1 1/2 cups. Stir while reducing.
Can be prepared 1 day in advance, but no more.

Sweet Mustard Barbecue Sauce
1 cup prepared mustard
1/2 cup molasses
1/4 cup cider vinegar
1/4 cup honey
1 tablespoon oil
1/4 teaspoon powdered oregano
1/4 teaspoon powdered thyme
1/4 teaspoon ground black pepper
1/4 teaspoon cayenne
Combine dry ingredients in a saucepan. Add enough vinegar to make a mixable paste. Mix well. Place over high heat and add remaining ingredients. Bring to a boil, stirring constantly. Reduce heat and simmer for 10 minutes, stirring occasionally.

Grills

Charcoal grills (which include ones that use wood) affect the taste of your food two ways. First, because charcoal grills cook with intense heat, cooking time is affected. Second, the charcoal/wood flavors the food the same way a seasoning does. Different types of wood give food different flavors. Common wood choices are hickory, red oak, cherry, and pecan. Experiment and see which you like best.
(Charcoal/wood needs to be burned until it’s reduced to coal before actually using it to cook food. Meat may absorb certain resins and impurities making your meat bitter and unpleasant.).

Gas grills generally do not contribute anything to food in terms of flavor. However, adding lava rocks, ceramic briquettes or metal heat plates or bars can help to add flavor. The main advantage of a gas grills is that you can control the heat with a twist of a knob and you can expect to have properly cooked food.

Electric grills are the easiest to use. You just plug it in and start grilling. However, what you gain in convenience you may lose in flavor. Electric grills are safer to use because there are no open flames or flammable liquids. The electric grills may also cook food a little more evenly because you can control the temperature easier. They’re also easier to clean because they cool quickly and the cooking grid is typically dishwasher safe.

Grill Accessories

If you’ve ever browsed the accessories section of a grilling area, you know there are hundreds of items available. You need the same types of utensils to cook on a grill that you need to cook in a kitchen. Here’s a list of accessories to start with.

• grill brush–To clean the grate
• long handled tongs–Use these to turn meat. If you use a fork, it will pierce the meat and all of the juices will seep out leaving the meat dry.
• metal spatula
• squirt bottle–Control flare-ups
• thermometer–To determine when food is properly cooked
• oven mitts
• basting brushes

Safety Tips

1. Location, location, location!!!
Choose a location for your BBQ grill that is away from trees, leaves, brush and overhanging limbs. Do not setup your gill in a high traffic area where someone may accidentally brush up against the hot grill.

2. Keep your distance
In your backyard, be sure that you’re 5 to 10 feet away from your house or any material that can potentially catch fire.
If you’re at a campsite, be sure that you are at least 15 feet away from your tent (and any one else’s).

3. Look for stability
Be sure the grill is stable and is away from children or pets that may bump into it.

4. Stay hydrated
Have a water supply nearby like a garden hose.

5. Protect yourself
Use the correct BBQ utensils such as oven mitts, tongs and a good spatula. Avoid wearing loose clothing while near the grill.

6. Stay open
Always leave the lid to a gas grill open when lighting the fire so the gas does not build up under the cover. If the fire does not initially start, turn off the gas, leave the lid open and wait for at lest five minutes before trying again.

7. Have yearly check-ups
It is always a good idea to give your grill a checkup before using for the first time of the season.

8. Stick to your storage
Store your tanks outside in a upright position where the temperature will never go over 125 degrees.