Grilling and broiling are very similar methods of cooking chicken. They both use a dry heat that quickly cooks the surface and then slowly moves to the middle of the meat. The main difference between the two methods is that grilling applies the heat to the bottom surface of the chicken, and broiling applies the heat to the top surface. Also, grilling infuses the chicken with a smoky flavor from the meat juices that drip during the grilling process. When broiling, this infusion of flavor does not occur.
Grilling is an art, burnt burgers, steaks and raw chicken are all some of the common grilling mistakes. Chicken seems to be one of the more difficult meats to grill. Rather than risk sending your guests running for the door or politely eating around the burnt parts, here are a few tips for perfectly cooked barbeque chicken.
* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.
* Be sure racks are clean and coat them with vegetable oil or a nonstick vegetable oil spray to help prevent sticking.
* When meat is cooked, transfer to a clean plate or serving platter.
* When preparing leftovers, reheat pre-cooked meats until they are at least 140 degrees Fahrenheit.
* When grilling, aromatic woods, such as hickory, mesquite or cherry, can be added to the preheated coals to give the chicken a distinctive flavor.
* 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.
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