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.
* It is always preferred to use low fire in grilling in order to avoid burnt meat.
* Do not use a fork to turn the chicken as it cooks. The piercing causes the juices to escape.
* It is not advisable that you use wine on grilling marinated chicken.
* Minimize fat drips into the grill, which causes flare ups.
* Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.
* 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.
* Never place cooked meat on a platter that held raw meat.
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