Ingredients
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2
-
-
4 - 6
-
1/4 - 1/2
-
2
-
1
-
1/4 - 1/2
-
1
-
1/2
-
1/2
-
-
-
-
-
Directions
Steps
|
1
Done
|
If Using Boneless Chicken Pieces, Cut Into 1 Inch Cubes and Place in a Shallow Non-Reactive Container; If Using Whole Birds, Butterfly Them; If Using Broiler Halves, Leave Whole; Select One of the Marinades, Then Combine the Ingredients For It in a Bowl and Pour Over Chicken; Cover and Marinate in the Refrigerator For 6 Hours or Overnight. |
|
2
Done
|
Bring the Meat to Room Temperature; Meanwhile Prepare Your Gas or Charcoal Grill or Preheat Broiler. |
|
3
Done
|
Remove the Meat from the Marinade, Reserving the Marinade; If Using Chicken Cubes Thread Onto Skewers; Place Skewers, Butterflied or Halved Birds on the Grill Rack or a Broiler Pan and Grill or Broil Until Cooked Through, Basting With the Reserved Marinade. |
|
4
Done
|
Cooking Time Will Depend Upon Size of Poultry Pieces; Do not Let Meat Become Dry;. |
|
5
Done
|
Whole Fryer 3-4 Pounds 60 - 70 Minutes; Whole Roaster 5-7 Pounds 22 Minutes a Pound, Butterflied Whole Chicken 3-5 Pounds 45-50 Minutes; Whole Cornish Hens 18-24 Oz 45-55 Minutes; Whole Capon 4-8 Lbs 15-20 Min a Pound; Breast Half, Bone in 6-8 Oz 10-15 Minutes a Side; Breast Half, Boneless 4 Oz 8-10 Min a Side & 6-8 Oz 10-15 Minutes a Side; Leg or Thigh 8 or 4 Oz 10-15 Minutes a Side; Drumstick 4 Oz 8-12 Minutes a Side & 8-16 Oz 10-15 Minutes a Side; Wings or Wing Drumette 2-3 Oz 8-12 Minutes a Side Remove from Oven When Meat Thermometer Reads 175-180f; Temperature Will Continue to Rise as It Stands. |
