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    Chicken Veal Family Packs Kabobs & Skewers Organic & All-Natural
    Beef Burgers & Patties Turkey How to Cook It Kosher Meat
    Pork Ground Meat Prepped & Marinated Poultry Great Meat Recipes Locally Raised Meat
    Lamb Cubes & Strips Prepped & Marinated Beef Hot Dogs & Bacon
    Bison & Game Meats Sausage Prepped & Marinated Pork or Lamb Marinades & Rubs

    Grilling poultry is a tricky business, but well worth it. Crispy-skinned and lusciously meaty bone-in poultry requires a two-stage grilling technique and a divided grill, one side hot and one side not. The skin crisps over the hot side and the meat slowly finishes on the cooler side.

    Step 1.
    Place some crumpled newspaper or kindling over or under the charcoal grate, then stack charcoal in a pyramid on top of the grate. Slick the charcoal with lighter fluid (optional) and light.

    Step 2.
    Once the charcoal is burning steadily, push it off to one side and place a drip pan on the other side. Bank the charcoal against the pan. Let the charcoal burn down to mostly white glowing ash (this usually takes about 20 minutes). If you're using a gas grill, just light it up and turn the settings on high until very hot, then turn off one side.

    Step 3.
    Lightly oil the cooking grate and set it on top of the grill. When the grate is very hot (if you can just barely stand to hold your hand 6 inches over the fire for 3 to 4 seconds, it's ready), place the poultry, skin side down, over the coals and grill until the skin is crispy.

    Step 4.
    Turn it over and place it over the drip pan. Open the vents partway and close the lid. Continue grilling until cooked through. (Consult our doneness chart for specific times and temperatures.) Let the meat rest for 10 to 15 minutes before serving.

    A charcoal or gas grill, long-handled tongs, instant-read thermometer, drip pan, and backyard know-how.

    Skinless, Boneless Poultry

    Skinless, boneless poultry is a cinch to grill. There's no danger of flare-ups, and it cooks very quickly.

    Bone-In Poultry

    There's no doubt about it, bones impart intense flavor. Bone-in poultry also conducts heat better than boned, decreasing the cooking time.

    Split Birds

    Once split, poultry lies flat on the grill and cooks through evenly. Tuck sprigs of rosemary and smashed garlic cloves under the skin of split birds and grill them for a rustic Tuscan meal.


    Low in fat but high in flavor and texture, ground-poultry patties make great burger substitutes on the grill.

    Grilling Poultry: MANAGER

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