Grilling Chicken For The Best Results
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Chicken is an extremely versatile, delicious meat that just gets better when warmer weather lets you fire up the grill. Almost all of us are ready for a change from the meals we have been making all winter, so the ability to grill is usually pretty welcome. No matter whether you like charcoal or prefer gas, some things about good grilled chicken always hold true.
When it has been grilled well it has a crisp skin that is burnished but not burnt, with moist and flavorful meat tinged with a little smoke flavor. When cooking it on the grill to perfection, it is never dry or undercooked in the middle. However, many people have trouble getting their grilled chicken just right. If that is you, let us take a look at a few things that could help.
There are multiple ways to prepare grilled chicken recipes, from use of different cuts to various glazes, marinades, and rubs. No matter what recipe you are using, you can adapt it to create a delicious result. Just make sure you follow a few simple rules to turn out tender, moist meat with a crisp, delicious skin.
The grill temperature and cooking time are going to be affected by the kind of meat you are cooking. Different pieces need different time and heat to avoid drying out. Remember that, as a lean meat, it is less forgiving of high temperatures than pork or beef, which are protected by their high fat content.
You must be aware of the internal temperature of the bird, since it dries out fast when it reaches temperatures higher than a hundred and sixty five degrees. That is the minimum allowance from the US Dept. of Agriculture for safe eating. Keep an instant read meat thermometer on hand, particularly if you have chosen to cook with large bone-in cuts of chicken instead of boneless pieces. Those bones can make temperature hard to predict.
You might need a few tries to figure out the timing for the perfect grilled chicken, but there are so many fantastic grilling chicken breast recipes and recipes for other parts of the bird that you will still have some great meals while you’re working it out. This is a learning process you will really be able to sink your teeth into once you have mastered it.
If you will be grilling a whole bird, you will need to butterfly it so that it will cook evenly throughout. This is best on birds that are between three and four pounds. You use sharp shears to remove the backbone of the bird, then press firmly on the breastbone to flatten it for even cooking.
Of course, people who do not want to deal with butterflying or cooking bone-in meat have other options. Boneless parts like breasts and thighs cook evenly on the grill with a minimum of fuss. All you need to remember is that they are thin and consistent in a way that makes it easy to overcook them. Watching them carefully is all you need to do to get the best grilled chicken possible.
For a real simple dish, try chicken in white wine. This one dish meal is creamy, rich, and delightful. The mild flavors blend well. Serve over pasta for a great meal. This is a great recipe for a romantic dinner or for the whole family.
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Posted by: Christine Szalay-Kudra | 04-22-2010 | 06:04 PM
Posted in: Cooking
Tags: allowance, beef, bird, blend, breastbone, butterfly, change, Charcoal, chicken, cook, course, dish, family, grill, grilling, heat, middle, moist, need, recipe, skin, temperature, time, timing, versatile, weather, wine
