{"id":34418,"date":"2026-06-18T04:00:00","date_gmt":"2026-06-18T02:00:00","guid":{"rendered":"https:\/\/myhome.at\/?p=34418"},"modified":"2026-06-15T14:36:23","modified_gmt":"2026-06-15T12:36:23","slug":"grilling-poultry-these-5-specialties-will-impress-every-guest","status":"publish","type":"post","link":"https:\/\/myhome.at\/en\/grilling-poultry-these-5-specialties-will-impress-every-guest\/","title":{"rendered":"Grilling Poultry: These 5 Specialties Will Impress Every Guest"},"content":{"rendered":"\n
If you want to impress your guests at your next barbecue, you don\u2019t necessarily need exotic spices or elaborate side dishes. Often, all it takes is an unusual cut of meat on the grill to wow your guests. Beyond cheese sausages, pork chops, chicken breasts, and the like, there\u2019s actually a whole range of special poultry varieties that impress with their delicate flavor, tender texture, and surprising versatility. Gerhard Baischer reveals which of these are particularly well-suited for grilling and what to keep in mind when preparing them. <\/p>\n\n
Baischer is the second-generation owner of the renowned butcher shop of the same name in Lochen am See, Upper Austria. From there, he supplies restaurants and customers at numerous weekly markets. He has been involved in the butchery trade since childhood and is also familiar with poultry specialties that rarely end up on the grill in this country. He shares with us five special alternatives to the classic grilled chicken\u2014and a recipe. <\/p>\n\n
Grilling Pigeon: Tender Gourmet Meat for Special Occasions<\/strong><\/h2>\n\n
If you really want to impress, you should try pigeon. According to Baischer, young pigeons weighing around 500 to 550 grams are particularly well-suited for grilling. The meat is \u201cvery fine and tender,\u201d explains the butcher. For the best results, he recommends cooking the breast and legs separately. The boned breast can be grilled until pink, similar to duck breast, while the legs are then finished cooking with the lid closed. <\/p>\n\n
Duck breast also adds variety to the menu. This is especially true of female ducks, whose meat fibers are shorter and therefore particularly tender. Depending on the bird, the breasts weigh between 160 and 250 grams; it is crucial not to remove the skin: it provides the desired crispiness and added flavor when grilling. The duck breast can certainly be served pink. <\/p>\n\n
Male duck breasts are significantly larger, weighing up to 400 grams, but when sliced thinly, they\u2019re a dream of tenderness.<\/p>\n\nGrilled duck breast: Crispy and juicy at the same time.<\/figcaption><\/figure>\n\n
Grilling Black-feathered Chicken: An Insider’s Tip from Burgundy<\/strong><\/h2>\n\n
Just a few years ago, black-feathered chicken was mainly served at Christmas. Nowadays, it finds its way onto gourmets\u2019 plates all year round. Baischer sources the birds from Burgundy, France, and raves about their \u201cextremely juicy, tender, and flavorful meat.\u201d The breast is particularly well-suited for grilling, either plain or stuffed with herbs. The boneless thighs often need nothing more than a little olive oil, salt, pepper, and rosemary. As a general rule: the higher the quality of the meat, the fewer spices it needs to impress. <\/p>\n\n
Grilled Quail: A Mediterranean Delight in Ten Minutes<\/strong><\/h2>\n\n
Quail is one of the easiest types of poultry to grill. In Italy, this delicate, tender bird is traditionally slit open along the back and laid flat on the grill. Because of its small bones, quail cooks very quickly and usually takes no more than ten minutes on the grill. Here, too, a simple seasoning of olive oil and salt is perfectly sufficient. <\/p>\n\nSimple and easy: Grilled quail.<\/figcaption><\/figure>\n\n
Grilling baby chicken: Tender, quick, and versatile<\/strong><\/h2>\n\n
Another hidden gem is French baby chicken. They can either be laid flat on the grill or completely deboned and stuffed. They pair especially well with scallions, chanterelles, or seasonal herbs. The big advantage: \u201cBecause of their small size, they\u2019re done in about 35 minutes, whether bone-in or stuffed,\u201d says Baischer. If you prefer to avoid bones, you can have the chicken completely deboned before grilling\u2014then they only need about 10\u201315 minutes on the grill. <\/p>\n\n
High-quality poultry doesn’t need a heavy marinade<\/strong><\/h2>\n\n
The same basic rule applies to all five types of poultry: the meat should take center stage. Baischer therefore advises restraint when it comes to marinades and spice blends. High-quality poultry already has so much flavor of its own that a little olive oil, sea salt, pepper, and fresh herbs are usually all that\u2019s needed. This is the best way to bring out the subtle differences between pigeon, duck breast, quail, or black-feathered chicken. <\/p>\n\n
If you\u2019re looking for something more and want to try a local delicacy, we recommend the Styrian corn-fed chicken. Baischer says, \u201cIt\u2019s perfect for the grill. Because it\u2019s deboned, it cooks extremely quickly and evenly, and stays super juicy.\u201d The expert also has a recipe ready to go: <\/p>\n\n
Freshly ground black pepper<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n
Preparation<\/strong><\/p>\n\n\n
Marinating:<\/strong> Mix all the marinade ingredients together until smooth, then rub the mixture thoroughly all over the chicken. Let it marinate in the refrigerator for at least 2\u20133 hours. <\/li>\n\n\n\n
Prepare the grill:<\/strong> Set up the grill for indirect heat (about 180\u2013200 \u00b0C). If you have a gas grill, light the outer burners and leave the middle ones off. <\/li>\n\n\n\n
Grilling:<\/strong> First, sear the marinated chicken over direct heat (above the coals or burner) for about 2\u20133 minutes on each side until it develops a nice color.<\/li>\n\n\n\n
Finish cooking indirectly:<\/strong> Place the meat in the indirect heat zone and close the grill lid. Finish cooking at about 180\u00b0C for another 25\u201335 minutes. <\/li>\n\n\n\n
Check the internal temperature:<\/strong> The meat is juicy and cooked through when the internal temperature at its thickest point reaches 75\u201380 \u00b0C. It\u2019s best to use a meat thermometer for this. <\/li>\n<\/ol>\n\n\n\n
Related posts:<\/strong><\/p>\n\n
Cookware series, part 1: Stainless steel<\/p>\n\n
Windowsill farming: fresh ingredients from the mini garden<\/p>\n\n
Sharpen knives, but do it right!<\/p>\n","protected":false},"excerpt":{"rendered":"
If you want to impress your guests at your next barbecue, you don\u2019t necessarily need exotic spices or elaborate side dishes. Often, all it takes is an unusual cut of meat on the grill to wow your guests. Beyond cheese sausages, pork chops, chicken breasts, and the like, there\u2019s actually a whole range of special …<\/p>\n","protected":false},"author":5,"featured_media":34417,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[2709,2713,2108],"tags":[],"class_list":["post-34418","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-balcony-garden","category-kitchen","category-outdoor-garden-en"],"acf":[],"yoast_head":"\n
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