Free-range Chicken on the Barbecue: The Summer Recipe Without Drying Out
Why Choose Free-range Chicken for the Barbecue
A free-range chicken, raised in the open air like the one we offer at Boucherie Léopold, bears no resemblance to intensively farmed poultry. Its denser, more flavourful meat benefits from slow cooking. The barbecue is ideal for this, provided you master the temperature and avoid overly intense direct flames that would cook the outside before the inside is done.
Preparing Your Chicken: Cutting and Marinating
Before marinating, you must cut properly. Ask our team in the shop for an 8-piece cut: two thighs, two breasts, two wings, two drumsticks. This size allows for even cooking.
For a simple and effective marinade, you have several options:
Mediterranean marinade: olive oil, fresh lemon, crushed garlic, Herbs de Provence. Let soak for at least 2 hours in the refrigerator, ideally 4 to 6 hours.
Light spiced marinade: oil, white vinegar, sliced onion, paprika, cumin, salt and pepper. This approach works particularly well with the Oriental spices we know well at the butcher shop.
Important tip: never place already marinated chicken directly on the embers. Blot excess marinade with kitchen paper, otherwise the liquid drips onto the flames and causes flare-ups.
Cooking Techniques Without Drying Out
Low and Steady Temperature Cooking
This is the absolute secret. Aim for a heat of 160 to 180°C, no more. Use a barbecue thermometer to check. Place the free-range chicken pieces on the grill, skin side up initially, away from direct flames.
Cooking Time
Allow 40 to 50 minutes depending on the thickness of the pieces. Thighs and drumsticks take longer than breasts. To check if cooked, insert a knife at the thigh-drumstick joint: the juices should be clear, never pink.
Turning and Basting
Turn the pieces halfway through cooking. If you have marinade in reserve (prepared without contact with raw meat), pour it gently over the pieces every 10 minutes. This moisture preserves tenderness and enriches the flavours.
Resting Before Serving
When removing from the barbecue, let the pieces rest for 5 minutes covered with aluminium foil. This pause allows the juices to distribute properly through the meat instead of running out when cutting.
Side Dishes and Storage
A well-cooked free-range chicken needs only a fresh salad or grilled vegetables. Salt, pepper and a squeeze of lemon are enough.
If you have leftovers, store them in a closed container in the refrigerator: they keep for 2 days and reheat gently in the oven, never in the microwave which would dry them out further.
Buy Quality Free-range Chicken
Cooking is only half the work. At Boucherie Léopold in Jette, we offer you free-range chicken raised in the open air, with firm and tasty meat. Come to the shop, and our team will advise you on the cutting and quantity according to your number of guests. You can also consult our website or call us to prepare your order.
Visit us at 403 Rue Léopold I, 1090 Jette, Brussels, or contact us on 02 307 04 38 to reserve your free-range chicken for your next summer barbecue. Also visit our website https://boucherieleopold.be to discover our products and cooking advice.