When I grill chicken I either grill a whole chicken cut into pieces or I grill skinless, boneless chicken breasts. Each requires a little different strategy. The challenge with the skin on the chicken is the flare ups and the burning chicken fat. Skinless chicken will dry out easy and can quickly lose flavor.
Buying and Cooking your own chicken at home can be fun and rewarding. Here are some easy and quick tips for you to keep in mind as you get going...
* It is always preferred to use low fire in grilling in order to avoid burnt meat.
* To decrease heat, raise the cooking grid or sprinkle coals with a little water.
* Check the temperature of the fire before cooking food to prevent over- or under-cooking.
* Use a meat thermometer to check the internal temperature to make sure all meats are cooked thoroughly.
* Allow food to thaw to room temperature before grilling for added tenderness and flavor, but don't let food sit un-refrigerated longer than 20 to 30 minutes to prevent bacteria growth.
* Chicken should be well-done. If you don't want to take the usual time it takes, cook your chicken partially in the microwave and then finish it on the grill.
* Never place cooked meat on a platter that held raw meat.
No comments:
Post a Comment