baked chicken recipes

Direct grilling can be done with the cover up or down. When the grill cover is closed the grill begins to mimic an oven and reflected heat, as well as the heat from the fire cooks the foods. The closed cover lowers the temperature inside the grill by decreasing the oxygen supply to the fire allowing larger foods, such as roasts and bone-in poultry to cook more slowly. It also imparts a smoky flavor.

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.

* Plan your menu, but keep it simple.

* Grilling marinated chicken can really give you a perfect meal.

* Before you get ready to grill, marinade your steaks for at least a few hours.

* Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.

* Be sure to wash everything after handling raw meat. Don't use the same plate for the cooked meat that you used for the uncooked meat unless you've washed it in between.

* Check the temperature of the fire before cooking food to prevent over- or under-cooking.

* Be sure racks are clean and coat them with vegetable oil or a nonstick vegetable oil spray to help prevent sticking.

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If you are grilling other items along with the meat, make sure they do not come in contact with the meat while it is in a raw state. Give the meat and the other items their own separate zones on the grill. Use separate tongs or spatulas to handle these items. When the meat is ready to be removed from the grill, put it on a fresh, or freshly washed, platter and use a fresh set of tongs or spatulas to handle it. Make sure you wash all utensils, cutting boards and your counter tops after they have come in contact with raw meat or poultry.

Here are some tips to get the best out of your chicken.

* Be sure all utensils, plates, and cooking surfaces are clean, and your hands are washed well before and after handling raw chicken.

* To keep the chicken moist, apply an apple juice while cooking.

* When marinating the meat, turn it several times and it is preferred to be put in the refrigerator.

* If the fire hasn't cooled down adequately, do not be tempted to put your chicken on to cook.

* Figure out how much food and drink you'll need for the number of people you have invited.

* Check the temperature of the fire before cooking food to prevent over- or under-cooking.

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One of the most versatile foods in the entire world is chicken. Is has been prepared thousands of ways over hundreds of years. One of the favorite ways to eat chicken is BBQ'ed. It is very simple and delicious, but people tend to get it wrong and their chicken comes out tasting all bad.

Some tips for you:

* Be sure all utensils, plates, and cooking surfaces are clean, and your hands are washed well before and after handling raw chicken.

* If you are marinating a large size of meats, longer time is required for it to absorb the flavor.

* If you have a hard time in telling whether your chicken is almost cooked, you could purchase a meat thermometer.

* If the fire hasn't cooled down adequately, do not be tempted to put your chicken on to cook.

* 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.

* Start with chicken that has been trimmed of excess fat and remember to baste carefully so oil won't drip onto the coals and cause flare ups.

* Try the gentle sweetness of basil and thyme, which are especially good with chicken.

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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. In this way the chicken is moist and tender with a pleasant smoky flavor. This also prevents fire flare ups because the sauce is generally the actual culprit of these flare ups. It's the sugar in the sauce that causes the burning. When you put it on near the end of the cooking time, it won't burn.

For you to perfectly grill a chicken, here are some tips for you to try when grilling marinated chicken.

* When marinating the meat, turn it several times and it is preferred to be put in the refrigerator.

* Start with a clean grill. Removing old ashes assures good air circulation, and cleaning away any cooked- on bits of food results in better flavor and quality.

* Before you start grilling, clean the grill off of all impurities and lightly oil the grill. This will help keep your meet from sticking to the grill and picking up impurities.

* If the heat is too intense, move food from hot spots, which are usually found in the center of the grill, to the cooler areas around the edge.

* It is not advisable that you use wine on grilling marinated chicken.

* Marinate your meats.

* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.

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Marinades offer the best of both worlds. Marinating your chicken before you grill allows your flavor to permeate the meat and it'll be moist and juicy - perfectly grilled chicken! The there are many marinades out on the market today that keep your chicken moist throughout the grilling process.

Here are some tips and recipes sure to spice up any summertime bash.

* If you have a hard time in telling whether your chicken is almost cooked, you could purchase a meat thermometer.

* Add flavor by scattering dried herb clippings, both sprigs and whole stems, over the coals.

* Plan your menu, but keep it simple.

* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.

* Do not use a fork to turn the chicken as it cooks. The piercing causes the juices to escape.

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recipes for marinating chicken

There are many ways to prepare the chicken, but usually the chicken is marinated for at least two hours. The types of marinade vary from Asian styles to Indian styles and other styles as well. I like to cook boned chicken thighs on the grill, rather than legs or wings. There is no problem cooking these pieces, only a personal preference.

Here is a list of quick tips:

* It is generally recommended to add BBQ sauce toward the last end of cooking since it is high in sugar and can burn easily.

* 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.

* Use a meat thermometer to check the internal temperature to make sure all meats are cooked thoroughly.

* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.

* When meat is cooked, transfer to a clean plate or serving platter.

* When marinating the meat, turn it several times and it is preferred to be put in the refrigerator.

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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.

It isn't hard to grill chicken, but it does take some practice. Follow these tips for grilling chicken, and expand your grilling repertoire.

* In order to keep your chicken moist you can baste it constantly over a slow heat with apple juice.

* Before you can really serve up a tasty poultry dish the right way, you need a few tips for grilling chicken.

* Never place cooked meat on a platter that held raw meat.

* Minimize fat drips into the grill, which causes flare ups.

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