Cooking with direct heat occurs when you cook the meat directly over the heat source. The chicken is cooked quickly over medium or high heat coals or over burners set to medium or high heat on a gas grill. Direct heat is used when grilling food that cooks in thirty or less minutes, such as boneless chicken breasts and chicken pieces.
It isn't hard to grill chicken, but it does take some practice. Follow these tips for grilling chicken, and expand your grilling repertoire.
* 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.
* One of the best kept secrets of barbequing chicken is to lower the heat and wait until it's almost completely cooked before adding any sauces.
* Use a meat thermometer to check the internal temperature to make sure all meats are cooked thoroughly.
* To keep the chicken moist, apply an apple juice while cooking.
* It is always preferred to use low fire in grilling in order to avoid burnt meat.
No comments:
Post a Comment