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chicken to the grill. Also, either discard raw poultry marinade, or boil it for
at least 2 minutes before serving it with cooked chicken.
• If you are packing for a picnic keep uncooked chicken in a cooler with ice
or cold packs until ready to grill. The temperature in the cooler should stay
below 40˚F. If the day is hot, remember that chicken should not remain
out longer than an hour after it is grilled.
• If possible allow the chicken to come up to room temperature prior to
grilling. This should take only about 20 minutes. Grilling cold chicken will
delay the overall cooking time and can result in an overcooked exterior
with undercooked interior.
• When you grill chicken parts, remember that a different thickness will
affect the grilling time and so will the fat content. As a general rule, white
meat takes less time than dark meat, while breasts and thighs will take
longer than wings.
• Set Quantum to Medium and cook until a meat thermometer insert-
ed into the thickest part of the meat reaches approximately 165˚F.
Be sure the thermometer does not touch the bone. The infrared en-
ergy of the Quantum Infrared Cooking System will lightly sear the out-
side of the chicken, skin or skinless, and help seal in the moisture.
• Be sure to remove the grilled chicken and cover it lightly with aluminum
foil; then let it rest for several minutes as the internal temperature will
continue to rise and the chicken will nish cooking.
• If you enjoy sauce or glaze on your grilled chicken, we recommend
brushing it on lightly during the inal 10 minutes of grilling.
• Consider using a dry rub on the outside of your chicken up to 24 hours
before grilling to enhance avors.
There are more chicken recipes at www.charbroil.com
How to Cook with a Rotisserie
Rotisserie cooking is best for “round” foods,
such as large roasts, whole poultry,
and pork.
Rotisserie cooking has its own set of
simple rules:
• A rotisserie that turns at a constant
speed allows the same degree of heat
to cook every inch of the food. The
food holds its moisture better than in
an oven because the surface of the
food sears quickly and therefore seals
in natural juices.
• Marinate and baste with any combination of liquids, herbs and spices,
but keep sugar ingredients to a minimum. Don’t baste with a sauce that
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