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 is a list of quick tips:
* If you have a hard time in telling whether your chicken is almost cooked, you could purchase a meat thermometer.
* When preparing leftovers, reheat pre-cooked meats until they are at least 140 degrees Fahrenheit.
* Without a proper fire, you can not expect great results.
* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.
* Be sure racks are clean and coat them with vegetable oil or a nonstick vegetable oil spray to help prevent sticking.
No comments:
Post a Comment