Grilling and broiling are very similar methods of cooking chicken. They both use a dry heat that quickly cooks the surface and then slowly moves to the middle of the meat. The main difference between the two methods is that grilling applies the heat to the bottom surface of the chicken, and broiling applies the heat to the top surface. Also, grilling infuses the chicken with a smoky flavor from the meat juices that drip during the grilling process. When broiling, this infusion of flavor does not occur.
There are many cooking methods, here are some tips on how to make your meals rise up and taste great.
* To speed grilling or broiling time, partially cook the chicken in the microwave first.
* To decrease heat, raise the cooking grid or sprinkle coals with a little water.
* Allow food to thaw to room temperature before grilling for added tenderness and flavor, but don't let food sit un-refrigerated longer than 20 to 30 minutes to prevent bacteria growth.
* In order to keep your chicken moist you can baste it constantly over a slow heat with apple juice.
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