Barbecue chicken

Cooking meat or chicken slowly over hot coals, known as barbecuing, has been done in America since colonial days. It is characterized by a high-spirited competitiveness based on distinct regional preferences.

For example, in Oklahoma, barbecue refers to meat that has been slowly cooked over wood smoke at a low temperature.

The name ‘barbecue’ assigned to slow roasting over an outdoor fire, can likely be traced back to the West Indian term barbacoa, which is the word natives of Haiti used to describe the grill over which they roasted meat.

Chicken (Gallus gallus) is a very popular food, as it can be prepared a multitude of ways. Barbecued chicken is a perennial favorite, which is not surprising as it is easy to prepare and delicious.

Barbecue chicken needs to be seasoned early (giving the chicken time to absorb the spices) and cooked over a low flame for even browning.

When cooking chicken on a barbecue rack, always grease the rack well first. The collagen on the skin will turn into a sticky gelatin, which causes it to stick to the rack.

To really solve the problem, try baking the chicken for 15 to 20 minutes in a preheated oven, breast side up, allowing the gelatin time to infuse into the fat and meat or to be released into the pan.
Barbecue chicken

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