When I grill chicken, I have a problem with flame flare ups from the chicken fat dripping on the gas flames. (I try to remove as much surface fat...

...as possible before grilling. With the brick method, what do I do to control flare ups

  • 1738 views
  • 2 Comments

2 Comments

Mary R. June 30, 2013
Thanks for your input. I'll try some of your ideas when grilling chicken.
 
pierino June 30, 2013
I suspect my answer is not the one you want to hear but, oh well. Chicken al Mattone is best cooked over wood coals. That drips down will come back up as flavor. Fat that drips onto an open flame catches fire and so, there are your flare ups which can char the underside of the chicken before it's fully cooked. Try lowering the gas flame and if possible elevating the grill higher.
 
Recommended by Food52