Here our are top three tips for making absolutely perfect grilled chicken every single time. As you can see, they're really quite easy to implement, meaning you don't have to be a master chef or spend a lot more time in the kitchen to dramatically enhance your chicken grilling prowess.
Check This Out…
1. Use bone-in, skin-on chicken pieces. Grilling experts highly recommend thighs, and I agree that they are the moistest, but legs, breasts and wings also benefit when the bones and skin are left intact, as they help to insulate the meat from overcooking — and they make it taste much better. (However, if you’re committed to boneless, skinless chicken breasts, the techniques you practice with the remaining tips will help you master those, too, with practice.) Pasture-raised chickens, especially those from heritage breeds, are not only tastier but also more sustainable than factory-farmed birds, so seek them out in your area at the farmers market or local grocer.
2. Season the chicken well with salt and save the marinades for after cooking. Most people make their first mistake before they even fire up the grill: They don’t season the chicken enough. With your best-quality kosher or sea salt, sprinkle all sides of the chicken pieces as if you’re dusting them finely with confectioner’s sugar. Everyone loves marinated chicken, but submerging your chicken in any sauce — even barbecue sauce — will bring you more cooking complications, not more flavor.
3. Preheat your grill to medium-high heat and control those flames. Unlike other foods that respond well to intense heat, chicken calls for moderate or medium-high heat (between 350 F and 400 F). Whether using a charcoal or gas grill, test the heat patterns by placing your open palm about 5 inches above the grate. If you can hold it there for 5 seconds, you’re in range. Also note where the heat is less intense. In the event of a flare-up, immediately move the chicken to these cooler parts of the grill to prevent charring.
Bonus tips: Brown the chicken with the skin side down for a just a little longer than you think you should. This will ensure crispy skin and even cooking. Also, put the lid down on your grill so the heat circulates all around the chicken much like in an oven.
Finished!
Have you tried any of these suggestions, if so what did you think of them?
Share Your Thoughts & Tips Below!
Article Source: Zester Daily
Shared this recipe at: https://www.facebook.com/alotofrecipes
anyone else love this post as much as me :
yum
Sounds good
Add more garlic
Looks great!