Achieving Pit Master status may be a hard thing to attain, but help from experts will certainly help us find our way around a barbecue! The Chef in the Hat, Thierry Rautureau, well-known Seattle chef and owner of Loulay Kitchen & Bar and Luc, shows us how to BBQ chicken to perfection. Say goodbye to burned chicken and learn how to get the crispiest skin on your bird.
Watch the short video below for a BBQ Quick Tip on how to prepare your coals to the best place on the grill to place your chicken. Be sure to subscribe to Foodista's Kitchen Secrets video series for more how-to tips!
So if you're grilling like I do outside with coals on my big Weber, what I do is I put this beautiful coal pile inside the chimney. Then I put it in the basket, close the lid and let it crank up to the highest heat I can possibly get it. And when it's time to put the chicken down, I lift up the hood, and put the coals on the side, and then I put my chicken breast, and then close the lid. And I keep as much heat as possible in there. That's how I get that nice, wonderful, crispy skin.