Preparation

• 鸡鸡：冲洗鸡肉，放在一边。在一个大碗或无反应的锅中，将盐和糖溶解在5杯冷水中。添加香料和热情，如果使用。将鸡肉浸入盐水中，根据需要加入更多的冷水，使盐水覆盖鸡肉。如果鸡肉倾向于在表面上方滚动，请在顶部放置一个盘子以将其重量减轻。冷藏2至4小时。从上面的食谱链接（或您自己的曲目）中准备任何喜欢的酱汁。从盐水中取出鸡肉，丢弃盐水，迅速冲洗鸡肉，然后用纸巾轻拍每片干燥的鸡肉。如果您使用的是摩擦，请在准备好火之前将其放在鸡肉上。
• Set up your grill:For charcoal, build a medium-hot fire that’s big enough to last for 35 to 40 min. without losing its firepower. This means adding 4 or 5 quarts of charcoal to the starter coals after the fire is started. Once the whole heap is burning nicely and beginning to appear white, arrange the coals so that they only cover about three-quarters of the grill. This way you have a cool spot to move the chicken if it starts to burn or to cook too quickly. If you don’t have a grill rake to even out the coals, you can use a small garden rake or hoe. The fire is ready when you can hold your palm over the main area of the fire for about 3 seconds. For a gas grill, heat all the burners to medium high for 10 to 15 min. before you start grilling.
  

  为了使热火持续，它需要额外的煤。加入4到5夸脱的木炭，因此，当第一批煤死亡时，它将准备就绪。

• Cook the chicken:通过将鼓槌和乳房放置在火的中度部件上，开始鸡肉。当火势最热时，刚开始的皮肤会消除初始爆发的风险。（由于大腿和翅膀要少5分钟才能烹饪，请稍后开始。）仔细观察鸡肉，如果它因滴脂肪而被火焰吞没，请将碎片移至烤架的凉爽部分或关闭火焰在其中一个燃气烧烤炉上。您想在不烧焦的情况下烤碎片。5或6分钟后，将乳房和鼓声开始变成褐色时，将它们翻转。此时，将剩余的碎片放在烤架上，皮肤一侧向上，然后像乳房一样烹饪。
  

  Start the chicken skin side up to avoid early flare-ups. Flip the pieces when they’re beginning to brown.

• Continue cooking, flipping the pieces every 6 to 8 minutes. If you have an older gas grill that doesn’t exactly crank out the heat and you find that the thicker pieces aren’t cooking through, either close the lid to create more of an ovenlike atmosphere, or plop an old cake pan or disposable aluminum baking pan upside down over the pieces to help retain some of the grill’s heat. Keep in mind, however, that you don’t want to flip or move the chicken pieces too often; this will only slow down the cooking process. The chicken is done when an instant-read thermometer registers 170°F, or when the juices run clear when the chicken is pierced. If you’re not sure, cut into a piece of chicken and take a peek.
• 用肉饼，摩擦或顶部烤鸡肉Chipotle-lime摩擦，，，，枫木釉，，，，黄瓜葡萄莎莎， 或者黑橄榄和薄荷醋额外的风味。

经过Tim Gaiser

用鲜艳的烤鸡肉烤鸡肉，这意味着您将在盘子上有一些健壮的口味，这些口味需要轻松饮用的葡萄酒或啤酒。果味西拉（Syrah）或中等体型的Zinfandel将是我的烤鸡肉，配以黑橄榄和薄荷醋。从加利福尼亚州寻找Delicato True Blue Shiraz或Seghesio Sonoma Zinfandel。

Chipotle-lime摩擦需要较轻风格的啤酒来脱离辣味（Syrah或Zinfandel的酒精可能会更高，当香料和酒精聚在一起时，它们倾向于互相浇灌，导致导致热量太多）。来自牙买加或墨西哥电晕的红色条纹是两个不错的选择。

With the smoky-sweet maple-bourbon glaze, try a richer beer such as Anchor Steam’s Liberty Ale or Samuel Smith’s Nut Brown Ale.