Food cooks in minutes when placed directly over high heat because the intense temperature browns the outside, concentrating the flavors in a caramelized crust while cooking the inside by heat conduction. The high heat produces foods with a smoky flavor. Direct grilling works best with foods that are tender, small or thin, and cook quickly, such as steaks, burgers, kabobs, hot dogs, boneless poultry, fish, and most vegetables.
For you to perfectly grill a chicken, here are some tips for you to try when grilling marinated chicken.
* To increase the heat, you can push coals together, add more coals or lower the grilling surface, or fan the fire and tap the ashes from the coals.
* Keep the meat refrigerated until you are ready to put it on the grill.
* It is better to marinate meat with a big surface area because it can easily absorb the marinade.
* For maximum safety, thaw frozen chicken in the refrigerator.
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