Chicken

Appears in

The Barbecue Bible

The Barbecue Bible

By Steven Raichlen

Published 1998

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In this section

What’s the big deal about free-range and organic chicken?

What’s the safe temperature to cook poultry to?

When I grill chicken breasts, they always come out dry

I’ve noticed you marinate poultry for as little as one hour, while red meat might be marinated overnight. Why is this?

When I was a girl, my uncle made the most fantastic barbecued chicken. I just can’t seem to get it right. The skin burns (or catches fire!) before it’s cooked through. Help!

My buddy made beer-can chicken on his gas grill for a neighborhood barbecue recently, but when I try, the lid on my charcoal grill won’t close over the chicken. Any suggestions?

When cooking beer-can chicken, is there any danger that the paint will contaminate the chicken? How about the aluminum?

How do you get a beer-can chicken off the can without burning yourself?

I tried cooking beer-can chicken in my smoker. The skin was rubbery. How do I make it crisp?

Can I make beer-can chicken in the oven?

What do you do with the beer in the can?

Can you really cook a Thanksgiving turkey on the grill?

Part of

Grilling Basics Answers to Frequently Asked Questions

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