Tips for Grilling Chicken
Chicken is possibly the most popular food in the world. It is economical and easy to get. It goes with almost any side dish and it can be cooked on the grill. This is great when summer gets here and you want to spend time outdoors grilling instead of being in the kitchen.
Grilling chicken can seem overwhelming to some people. Will it be done all the way through? What about the bone? Will the chicken breast be dried out? Now sit back and take a deep breath before we continue.
Chicken can be cooked boneless or bone in on the grill. Just like steaks, the meat that is closest to the bone will take longer to cook than the rest of it. For chickens also, the dark meat needs to cook longer than white meat portions.
Boneless chicken pieces are healthier for you and take less time to cook. Marinate your chicken breasts for at least an hour, overnight would be best. Don’t pierce the chicken to get the marinade to seep in. use a cutting board and a meat tenderizer before adding the chicken to the marinade.
A meat tenderizer also creates a cut of chicken with the same thickness throughout. This helps the cooking time. Most chicken breasts are thicker through the middle and thinner on the ends. That’s why some chicken breasts have burnt or dry ends because it cooked faster than the middle.
Marinating chicken pieces add a lot of flavor. Shake off excess to avoid flare ups. Chicken, like other meats need be turned only once. Too much turning slows the cooking process. Once the meat is done on one side (about seven minutes), turn it over for even grill marks and even cooking.
If you want to add barbeque sauce, the key is to wait until the meat is almost done before brushing it on. You don’t want to gum up your grill with the sweet sauce or have it burn. Brushing it one stops the sauce from running off the meat and into the fire.
Chicken with bones left in will take a little longer to cook. These pieces will need to turn a couple of extra times to ensure that the meat near the bone is done. To test for doneness, remove one piece of chicken and cut into it for a look. Since all the chicken was added at the same time to the grill, one piece is a good indicator. Other than the test piece, don’t poke any other pieces. Do not use grill forks as this causes the juices to run out and dries the chicken. The use of long handled tongs will be easier on the chicken.
Do you love chicken? Then don’t be afraid to throw it on the grill! Grilled chicken makes a healthy meal for everyone.
Be A Grill Master Cookbook. Tips for the Beginner Grill Chef.
Grill Recipes - 300 Recipes that will impess your friends and family.
Grilling chicken can seem overwhelming to some people. Will it be done all the way through? What about the bone? Will the chicken breast be dried out? Now sit back and take a deep breath before we continue.
Chicken can be cooked boneless or bone in on the grill. Just like steaks, the meat that is closest to the bone will take longer to cook than the rest of it. For chickens also, the dark meat needs to cook longer than white meat portions.
Boneless chicken pieces are healthier for you and take less time to cook. Marinate your chicken breasts for at least an hour, overnight would be best. Don’t pierce the chicken to get the marinade to seep in. use a cutting board and a meat tenderizer before adding the chicken to the marinade.
A meat tenderizer also creates a cut of chicken with the same thickness throughout. This helps the cooking time. Most chicken breasts are thicker through the middle and thinner on the ends. That’s why some chicken breasts have burnt or dry ends because it cooked faster than the middle.
Marinating chicken pieces add a lot of flavor. Shake off excess to avoid flare ups. Chicken, like other meats need be turned only once. Too much turning slows the cooking process. Once the meat is done on one side (about seven minutes), turn it over for even grill marks and even cooking.
If you want to add barbeque sauce, the key is to wait until the meat is almost done before brushing it on. You don’t want to gum up your grill with the sweet sauce or have it burn. Brushing it one stops the sauce from running off the meat and into the fire.
Chicken with bones left in will take a little longer to cook. These pieces will need to turn a couple of extra times to ensure that the meat near the bone is done. To test for doneness, remove one piece of chicken and cut into it for a look. Since all the chicken was added at the same time to the grill, one piece is a good indicator. Other than the test piece, don’t poke any other pieces. Do not use grill forks as this causes the juices to run out and dries the chicken. The use of long handled tongs will be easier on the chicken.
Do you love chicken? Then don’t be afraid to throw it on the grill! Grilled chicken makes a healthy meal for everyone.
Be A Grill Master Cookbook. Tips for the Beginner Grill Chef.
Grill Recipes - 300 Recipes that will impess your friends and family.
posted by Dan @ 1:10 PM
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