It does not get any better than this.
When is the last time you grilled something other than boneless, skinless chicken breasts? Admit it. The grilled chicken you buy at local fundraisers, festivals, and community events is as good as it gets.
“Fire Department Chicken” is the generic term for the chicken that is grilled and basted over hardwood coals (or charcoal) typically in large quantities, over open pits and attended by a bunch of busy, mopping, sopping, basting, smoky guys.
Grilladelic is here to tell you that you don’t need to fear the real (skin on, bones-in) chicken any longer. You won’t burn it. You won’t dry it out. You won’t undercook it. In fact, you will be a hero.
The recipe is simple, the technique is intermediate and the taste is advanced.
1. Start by going to your local butcher and buying chicken quarters or halves. With the amount of turning and basting, you are better off having a few pieces to deal with rather than having dozens of smaller wings, thighs, legs and breasts to keep your eye on.
2. Make your baste. The one I have used multiple times is from Food.com. Here are the basic ingredients:
- 2 cups cider vinegar
- 1/2 cup oil
- 1/8 cup Worcestershire sauce
- 1/8 cup salt
- 1/2 cup butter
I combine everything in a pot, bringing to a boil and then remove from heat. You can modify, but don’t get too creative. This is not broken. It does not need fixing.
3. I season the chicken. Salt and pepper. For a little extra flavor, Lawry’s Salt works well. Again, don’t go crazy with the dry rubs or seasonings.
4. Since this does not require any pre-marinading, you can get the coals going. Critical: create 2-3 grill zones. One hot, one medium and one cold (indirect).
5. Once the coals are ready and the chicken is prepped, begin grilling. This is where intermediate skills are needed. I prefer to sear over direct heat and then move to indirect heat. This takes a little time. Chicken skin can burn quickly if unattended
6. During this process I begin basting using a pastry brush or grill brush. Pretty heavy. Be careful, this flares. From this point I am basting every time I turn the chicken, moving it from direct to indirect. I constantly move the chicken around the grill, baste, turn for the next thirty minutes. Once I have a nice tan and crispy skin, I move all chicken to the indirect side, baste heavy and then close the lid and let cook for about another 30 minutes. If you are cooking in an open pit, move to a safe zone and baste, turn at a slower rate.
It should take you about 75-90 minutes. Double check with an internal temperature gauge. I trust 175 degrees to pull.
Read more at: http://www.food.com/recipe/fire-department-chicken-231457?oc=linkback