Poultry is such a marvelous meat—supple, juicy texture and unique flavor. It’s like starting with a blank canvas that, combined with spice and infusion, opens the door to a wide-ranging culinary landscape.
Add fire and smoke to the proceedings, and you’re talking about summer spectaculars that are off the charts. Here are some tips for excellent grilled poultry this summer.
Grilled Chicken Wings
Chicken wings are fantastic on the grill. As far as flavors go, you can get as creative as you want with wings. Try a spice rub before grilling or a tasty dipping or slathering sauce after grilling.
If you’re a traditionalist, all you need are hot sauce and butter for classic Buffalo-style wings. For a flavorful twist, substitute an interesting compound butter for regular butter.
Try our recipes for Chicken Wings Four Ways or pick your favorite recipe of those four and run with it.
Cook them over indirect heat for about 25 to 30 minutes to find yourself in crispy, juicy, chicken wing heaven.
This is one of our favorite methods of cooking poultry on the grill. It is so simple, but boy oh boy, the results will knock your socks off.
Here’s a recipe for Tuscan-Flavored Split Chicken—redolent of garlic, lemon, rosemary, and oregano. The flavor brings to mind a sunny Italian hillside.
The underlying techniques used in this recipe can be applied to any size poultry from poussin to turkey.
1. Split the poultry into halves.
3. Grill-roast to perfection.
The Classic Cornell Recipe
So many regions have their own special style of marinade. One classic from Upstate New York is known as the Cornell Chicken Barbecue Sauce.
The recipe was developed in the 1950s at Cornell University by Dr. Robert C. Baker, a professor of animal science, who initially started out trying to develop a market for smaller chickens than those that were common for the time.
From 4- to 5-pound birds to about 2- to 3-pound birds, the question arose: What to do with these smaller, more tender birds?
Dr. Baker’s answer was: backyard barbecue and a marinade of oil, vinegar, poultry seasoning, egg, and black pepper.
2 cups vinegar
1 cup oil
3 tablespoons salt
1 tablespoon poultry seasoning
Black pepper to taste
Put ingredients into a blender and blend until smooth. Marinate chicken in half the sauce for 6 to 8 hours or overnight. Discard the marinade. Baste while cooking with the remaining half of the sauce.