Baked Chicken on the Grill
Originally published as Baked Chicken on the Grill in Country Chicken Cookbook, p89. I first made this chicken one hot summer when the family wanted baked chicken...and I wanted to keep the kitchen cool. Now they never seem to request the oven-baked variety!
Originally published as Baked Chicken on the Grill in Country Chicken Cookbook, p89. I first made this chicken one hot summer when the family wanted baked chicken...and I wanted to keep the kitchen cool. Now they never seem to request the oven-baked variety!
- Carbohydrate 25.033920625 g
- Cholesterol 52.4966666666667 mg
- Fat 16.4509558333333 g
- Fiber 1.70235625044505 g
- Protein 16.1837435416667 g
- Saturated Fat 4.50506541666667 g
- Serving Size 1 1 Serving (111g)
- Sodium 1252.24683333333 mg
- Sugar 23.331564374555 g
- Trans Fat 1.22769625 g
- Calories 315 calories
Step-by-step
- Place dry baking mix, paprika, seasoned salt and pepper in a large resealable plastic bag. Close and shake to mix. Add chicken, a few pieces at a time, and shake to coat.
- Place chicken in a greased metal or foil 13-in. x 9-in. baking pan. Place on grill. Cover and grill over low heat, for 30-40 minutes on each side or until juices run clear.
The ingredient list leaves out how the dry biscuit mix interacts with escaping poultry fat to create a golden crust over indirect heat. Using a seasoned flour coating normally reserved for oven baking changes entirely when placed over live coals, yielding a crunchy exterior while keeping the meat moist.
- Grease the metal or foil 13-in. x 9-in. baking pan thoroughly with oil or high-smoke-point fat to prevent the baking mix from sticking during the initial transfer to the grill.
- Maintain a low heat zone on the grill and keep the lid closed to simulate an oven environment operating around 350 degrees Fahrenheit.
- Cook the poultry for 30 to 40 minutes on each side, watching for juices to run completely clear rather than relying on time alone.
- Pair this preparation with cold, vinegar-based slaws or cucumber salads to balance the heavy starch coating and rich poultry fat.
- Store leftover portions in an airtight container in the refrigerator for up to three days, and reheat them in a 375 degree Fahrenheit oven for 10 minutes to restore the crisp exterior texture.
Proper indirect heat management ensures the flour coating sets before burning. Leftovers maintain their quality well when chilled promptly.
