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.
Here are a few tips to help you get started:
* Meat should be refrigerated immediately when you get home, in the coldest part of the refrigerator or in the meat compartment.
* Start with a clean grill. Removing old ashes assures good air circulation, and cleaning away any cooked- on bits of food results in better flavor and quality.
* Keep the meat refrigerated until you are ready to put it on the grill.
* It is always preferred to use low fire in grilling in order to avoid burnt meat.
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