The chief problem with chicken is that, like turkey, it has two distinctively different kinds of meat. The white meat breasts and the dark meat thighs and legs need to be cooked differently. To keep the breast meat moist and tender it needs to be cooked over a lower fire than the rest which needs to be cooked more. At the same time you want to get that grilled sear to give the chicken pieces that authentic grilled flavor.
Here are some easy and common sense tips about cooking chicken at home.
* Before you can really serve up a tasty poultry dish the right way, you need a few tips for grilling chicken.
* It is always preferred to use low fire in grilling in order to avoid burnt meat.
* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.
* Plan your menu, but keep it simple.
* If the heat is too intense, move food from hot spots, which are usually found in the center of the grill, to the cooler areas around the edge.
* It is not advisable that you use wine on grilling marinated chicken.
* If you are cooking steaks you want the grill to be super hot so that you sear the steak on both sides to lock in the juices, then keep flipping your steaks a couple of times until they are done.
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