Poultry

Poultry products, in particular chicken, are one of the staples on the barbecue. A simple marinade of oil, lemon juice and soy sauce can enhance the flavour tremendously. People who are put off barbecues often remember poorly cooked drumsticks, burned chicken wings or greasy thighs. It doesn’t have to be like that. Take a little time to prepare your food properly and your guests will thank you for it. Cut chicken breasts into even sized cubes and thread them onto skewers: your food will cook quicker and more evenly as a result. Soak drumsticks and thighs in a brine solution and they will be much tastier and more moist.
Don’t forget Duck. Duck contains a lot of fat so you can risk flare-ups but using an indirect cooking method where the duck doesn’t sit directly above coals and you will avoid flames. Duck breast can even be minced and made into burgers.
Small fowl like pheasant and pousins can be spatchcocked and will cook quickly over the coals.
Try some of our ideas for poultry dishes and I am sure you will have a successful barbecue.