Simply Grilled or Broiled Chicken Parts
Instructions:
This basic recipe begins with chicken, salt, pepper,
and . . . whatever you want to put on it. Lemon, and
maybe a drizzle of olive oil, is the classic and a good place
to start. The other recipes are not much more complicated,
but as you can see from the variations and the list,
you have plenty of options
1 whole chicken, 3 to 4 pounds, trimmed of excess fat
and cut into 8 pieces, or any combination of parts
Salt and freshly ground black pepper
Extra virgin olive oil
Lemon wedges
MAKES: 4 servings
TIME: 20 minutes
- Heat a charcoal or gas grill or the broiler to moderate heat and put the rack about 6 inches from the heat source. If grilling, keep part of the grill cool for indirect cooking. Sprinkle the chicken with salt and pepper and brush with some olive oil.
- To grill: When the fire is ready, start the chicken skin side up on the cool side of the grill. After some of the fat has been rendered, turn the chicken; if it flares up, move it to an even cooler part of the fire or turn it so the skin side is up again.
- When the skin has lost its raw look and most of the fat has been rendered, usually after 20 minutes or so, it’s safe to move the chicken directly over the fire. Cook, turning now and then, until both sides are nicely browned and the flesh is firm and cooked through, 5 to 10 minutes longer.
- To broil: Start with the skin side down and broil, making sure the bird does not burn, until it’s nearly done, about 15 minutes, then turn and cook until the skin is brown (to check for doneness, cut into a piece close to the bone; the juices should run clear), 5 to 10 minutes longer.
- Serve hot, warm, or at room temperature, with the lemon wedges.