根据我的经验，去野餐时，我看到的食物最受虐的是鸡肉。脂肪皮肤，甜烧烤酱和高火的结合导致通常看起来像是煤渣的大块。您可以尝试刮掉那种苦涩的黑色涂层，但是它的味道和香气（我称之为“ eau d'Ashtray”）会散发出肉。

The secret togreat barbecued chicken, one with moist, tender meat and sticky, pleasantly smoky skin, is to lower the heat of the fire and leave thesauce直到烹饪的最后几分钟。大多数味道来自spice rubthat’s been on the bird from the get-go and from the smoke of the fire, both of which fully permeate the meat during the long, slow cooking.

我的方法（获取食谱：经典烧烤鸡肉) may take longer than most recipes for barbecued chicken, but there’s less work involved (If it’s speed you’re after, try this recipe forFastest Barbecued Chicken, using boneless thighs). Because you’re cooking over a low fire, and because the sauce (the real culprit behind cinder-chicken) doesn’t go on until late in the game, you don’t have to stand vigil, moving chicken pieces around a hot fire and trying in vain to stave off the inevitable flare-ups.

The chicken is seasoned, but not sauced, for most of the cooking

I usually buy whole broiler-fryers and我自己割伤. You save a little money buying a whole chicken, and you can use the neck, back, and wing tips to make broth. But chicken that’s already cut up is very convenient, so go ahead and buy your favorite parts for the grill.

香料摩擦和调味料食谱（从中选择Memphis-Style,Kansas City-Style, or乔治亚州桃子) make enough for at least eight pounds of chicken, more than you may even be able to fit on a single grill. You can save any extra spice mix in an airtight container for a couple of months. Any extra sauce can go right in the freezer. Just keep the sauce that you plan to save separate from the sauce you plan to brush onto the chicken so that it doesn’t get contaminated.

You can pretty much ignore the chicken as it cooks.鸡肉将需要2-1/2至3个小时才能做饭。您需要检查大火，然后不时添加煤，以保持烤架的温度在230°和250°F之间，但每30至45分钟只有每30至45分钟。我也至少用苹果汁炸鸡一次，但您甚至不必这样做。起初，您不会相信大火足够热来煮鸡肉，您会想知道是否发生任何事情。但是只要给它时间。

Slather on the sauce when the chicken is cooked. The sauce needs only five minutes to adhere nicely to the chicken. Since the fire isn’t really hot, the chicken won’t get that charred look, just a nice shine. But this is the time to be vigilant; if the fire has gotten hot, it can make the sauce burn even at this late juncture. Be armed with tongs to remove the chicken at the first sign of charring.