Always remove the meat from the fridge at least thirty minutes before cooking to let it come to room temperature.
If you are cooking a whole chicken, start it off on the hot part of the barbecue until it gets some colour then move to a cooler part of the barbecue and cover with the lid to retain the heat. To check the chicken is cooked, insert a knife near the thigh bone and if the juices run clear it’s ready. You could also use a meat thermometer – the chicken should be at least 70ºC in the centre. Cooking chicken portions or kebabs is much quicker and best done on the cooler part of the grill; boneless breasts will not take much time at all but legs or drumsticks will take a bit longer. Always leave your meat to rest before serving – whole chickens will need to rest for around thirty minutes whereas breasts will only need five to ten minutes.
Try Leyla Kazim’s deliciously spicy Mexican chicken wings with creamed corn or Marcello Tully’s Chicken and lime skewers as tasty snacks with a group of friends. For something a bit more substantial, try Luke Holder’s Barbecue chicken thighs with a tangy sweetcorn salsa.
Lisa Allen’s Beer can chicken is a fun way to cook a whole bird, as the beer keeps it moist and flavours it while cooking. Graham Campbell’s Chargrilled chicken breast with Jersey Royals and romesco cakes makes for a delicious summer supper.