Cooking with direct heat occurs when you cook the meat directly over the heat source. The chicken is cooked quickly over medium or high heat coals or over burners set to medium or high heat on a gas grill. Direct heat is used when grilling food that cooks in thirty or less minutes, such as boneless chicken breasts and chicken pieces.
Here are some tips and recipes sure to spice up any summertime bash.
* 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.
* If you are marinating a large size of meats, longer time is required for it to absorb the flavor.
* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.
* Minimize fat drips into the grill, which causes flare ups.
* Keep the meat refrigerated until you are ready to put it on the grill.
* If you are still cooking with charcoals make sure you should light the coals at least half and hour before so that they have time to get hot enough.
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