Tips For Cooking Chicken Over A Firepit

Cooking chicken over a firepit is nothing like cooking ribs, steaks, hot dogs, or burgers. Chicken has thick fat layer under the skin which can drip onto the open fire causing flare-ups and charring. Besides that, it’s often difficult to know whether your chicken is cooked all the way through just by looking at it. Choosing chicken from Good Taste Foods can help eliminate a lot of the guesswork that comes along with cooking chicken over a firepit. Our chicken is naturally more tender, juicy, and it has less fat. Choose boneless or bone-in and follow our BBQ tips for the best tasting chicken you have ever cooked.

Tips For Cooking Chicken Over A Firepit

Leave Skin And Bone Intact- the skin insulates the meat, keeping it moist and tender. If you cook deboned and skinless chicken breast over a firepit, you will need to watch it more closely to ensure it doesn’t become overcooked. Wings, thighs, and drumsticks are moister because they contain more fat. Consider cutting larger breasts into smaller pieces, so they will cook faster and remain juicy.

Truss- if you cook a whole chicken, it is important to wrap it with string. It can be a little difficult at first, but you should be able to do it after a few tries. You need special trussing string that you can get from cooking stores or grocery stores. The string won’t alter the flavour and it won’t contaminate your children with harmful substances. Make sure to soak the string for five minutes in water before trussing, so it will remain moist and not burn.

Keep An Eye On The Fire- the key to cooking over a firepit is to make sure the heat is consistent. If you want smoky flavour and scent, consider using hickory or oak. Proper temperature is around 204C or if you barely can keep your hand 4 inches from the smouldering charcoal for 5 seconds. Stop adding logs if the firepit is sufficiently hot.