Grilling Chicken

Grilling chicken is one of life's great pleasures, here's where you'll find everything you need to know to make the experience perfect. The challenge in grilling chicken is to cook it long enough so that the inside of the chicken is done without the outside being charred.

Have you ever planned a cookout and threw some chicken on the grill to see everything go up in smoke, or when you served up the chicken people look at it like you just came out of a forest fire. This article will help you in your grilling experience, And your chicken grilling experience will be the talk of the town.

But the first thing you want to do is make sure your grill is set up correctly, the different types of grill selection will come in a later discussion.

You can use grills with propane or with charcoal. Prepare the grill (turn on a gas grill or start some charcoal briquettes burning).
How to set up your grill for direct grilling:. Always open the lid before lighting a gas grill.

When grilling chicken I usually will turn all the burners on, I find it best to take chicken out of refrigerator about 10 to 15 min before you start cooking, this is also a good time to consider adding spices.

I then place chicken quarters on grill. Whether you use quarters, single pieces or whole halves is entirely up to you. I like to spray the grill with Pam or some other grill lubricant to help from sticking.

As far as the types of seasoning you like when grilling chicken, it is just a matter of personal choice or taste. I like to season my chicken before I place it on the grill. I have found that applying BBQ sauce while still on the grill tends make the skin look burnt. My preference is to keep a bowl of my favorite BBQ sauce on the side when I eat, then there are other times when I just prefer the natural taste of grilled chicken

One important thing to remember when grilling chicken is NOT to leave chicken unattended. The real key to having golden brown chicken is to sear on both sides for about 10-20 minutes and then turn one burner all the way up (left or right) and the all others off. Move chicken to the one side opposite of burner you left on high. You can even pile the chicken up. Now you can close the lid, look at time, go get favorite beverage, call and invite me, check back in about one hour depending on how much or how many pieces you are cooking.

Another important consideration is the utensils you will be using. Do your self a big favor and get long utensils: prongs, a fork, spatula --what ever it is-- make it long enough to do your chicken grilling right and not burn the hair off your skin; Even worse, you don’t want blisters on your fingers or arms.

And lastly, always make sure when grilling chicken the chicken is cooked until red is gone. You don’t want your feast to turn into a four day cold from salmonella poisoning.
JJAE Web Directory