When grilling chicken pieces with the skin on the first thing to do to avoid flare-ups is to not pierce the meat. Remember to always use tongs when grilling chicken. Also be sure to always keep the chicken moving. Try to save space on the grill to move chicken pieces out of the fire. Move the chicken to the upper rack or off the grill completely for a minute to let the fires die down. Chicken should be cooked at a medium temperature, not at the highest temperature setting on your grill.
Here are some tips to get the best out of your chicken.
* When marinating the meat, turn it several times and it is preferred to be put in the refrigerator.
* If you are using an outdoor grill, keep children away from it and keep water handy.
* Prepare your grill by rubbing it down with oil before you grill so that the meat doesn't stick to it.
* Wait until the chicken is tender and moist before adding any sauces.
* Try the gentle sweetness of basil and thyme, which are especially good with chicken.
* If flare-ups occur, remove the food for a few moments and sprinkle water lightly over the flames, or smother them by covering the grill.
* When grilling, aromatic woods, such as hickory, mesquite or cherry, can be added to the preheated coals to give the chicken a distinctive flavor.
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