Grilled Poultry
My poultry of choice tends to be chicken due to its easy availability. However, this is a very simple preparation that lends itself well to a variety of meats. While the specific meat doesn't matter so much, I do strongly recommend using large pieces (or whole birds) with the skin on. Boneless, skinless cuts are convenient in some cases, but for a lightly seasoned dish such as this, having the skin there to lend a bit of extra flavour and succulence becomes very important.
Grilled Poultry
4 bone in, skin on chicken pieces/quarters or 1 whole spatchcocked/butterflied chicken
salt and pepper to taste
Season chicken all over with salt and pepper. Preheat your grill very hot. Add chicken, skin side down and reduce heat to medium. Cook for 5-10 minutes until chicken develops nice grill marks. Flip chicken over and reduce heat to low and continue cooking until meat is cooked through. (Thirty minutes should be sufficient for chicken pieces. One hour for a spatchcocked chicken. If chicken has not been spatchcocked/butterflied, plan for ~20 minutes per pound.)
Grilled Poultry
4 bone in, skin on chicken pieces/quarters or 1 whole spatchcocked/butterflied chicken
salt and pepper to taste
Season chicken all over with salt and pepper. Preheat your grill very hot. Add chicken, skin side down and reduce heat to medium. Cook for 5-10 minutes until chicken develops nice grill marks. Flip chicken over and reduce heat to low and continue cooking until meat is cooked through. (Thirty minutes should be sufficient for chicken pieces. One hour for a spatchcocked chicken. If chicken has not been spatchcocked/butterflied, plan for ~20 minutes per pound.)
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