What Is The Best Approach For Grilling Chicken For Approx. 15-20 People On A Weber Charcoal Grill ?pre Cook ?
Dan is right about the number of servings, but I would pre-bake it half way (30 minutes at 350) so some of the chicken fat cooks off..Use an aluminum foil lined broiler pan and do 1/2 of the chicken at the time. You’ll have fewer flare ups= less burned chicken. As the first batch is cooking on the Weber, the second batch is cooking in the oven. Once the first batch is grilled, (about 30 minutes on the grill turning as needed) put the second batch on the Weber and the first batch in the oven turned down to 200* to keep it warm.
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Could microwave a few at a time and then finish them off on the grill.http://www.recipetips.com/kitchen-tips/t…
also,
Flatten the chicken. Many people also enjoy grilling boneless skinless chicken breasts, but quite often they take them right out of the package, put on some sort of flavoring, and toss them on the grill. Instead of doing that, take a few minutes and flatten the chicken.
Just use a small frying pan or a rolling pin (no need for a meat mallet) and bash the chicken breast until it is roughly the same thickness all over. It will cook much more evenly and be quite flavorful when finished.
Barbecue (BBQ) Grilling Tips and Trickshttp://cookingtips.cookingcache.com/gene…
Skin the pieces as the fat tends to burn on the grill. You will need some type of baste like lemon/olive oil to keep them from drying out though while they cook.
Place the pieces (about 5 to 6 at a time) on a plate in the microwave for 7 minutes. When they come out, sprinkle with lemon pepper and onion powder and Tabasco Garlic hot sauce. Grill using the baste suggested. Cook on Medium low heat. You may choose to do this in batches. Keep the chicken warm in the oven covered with aluminum foil until all of the chicken is cooked and ready to serve.
That is a lot of people to feed grilled chicken to from one small grill. You are going to have to precook. You will need about 40-50 pieces of chicken, and your grill will probably only do about 10 at one time.
I would start early and cook the chicken about 75% done, and put it in an oven at 250 degrees. Keep piling it on, until the last batch or two, which you will cook thoroughly.
Regards,
Dan
I like toget my chicken ready from the previous day. It can also be done before that, you would just put it in a Ziploc bag and freeze it. I like to use chicken breasts. If they are thick, I slice them throught the middle. Put all of your pieces in a Ziploc bag. Add Soy Sauce, Teriyaki and Canola Oil to the bag and let it marinate overnight. I promise you that this will be the best grilled chicken you have ever had. If frozen, it will continue to marinate as it thaws. Boneless chicken breast cooks up generally about 4 1/2 minutes on first side and 3 on the second. This is for thin slices as stated before. You can also brush with BBQ sauce as its cooking. Keep in covered casserole dish as the rest is grilling up.
Not necessarily precook, but I would go with boneless chicken breasts. Precooking could also help.