The chicken must be checked for proper doneness when using either cooking method. The best way to check doneness is to use a meat thermometer. If a meat thermometer is not available, a visual test can be performed by piercing the pieces with a fork. If thoroughly cooked, the juices should run clear. Doneness can also be checked by cutting into the thickest part of the chicken and making sure the meat is opaque all the way through.
Below are some tips for you to remember...
* Start with chicken that has been trimmed of excess fat and remember to baste carefully so oil won't drip onto the coals and cause flare ups.
* Keep an instant read thermometer near the grill for a quick way of checking when your chicken is done.
* To decrease heat, raise the cooking grid or sprinkle coals with a little water.
* If you have a hard time in telling whether your chicken is almost cooked, you could purchase a meat thermometer.
* Place smaller pieces of chicken around the outer edges, further away from the main heat source, to allow them to cook slower.
* To prevent dryness, leave the skin on the chicken during cooking, which helps preserves the chicken's natural moisture.
* When grilling, aromatic woods, such as hickory, mesquite or cherry, can be added to the preheated coals to give the chicken a distinctive flavor.
No comments:
Post a Comment