recipes for simple chicken marinades

When cooking chicken the first thing people usually do wrong is overcook it. They leave it on the grill for way too long until there is nothing left but dehydrated meat and bone. You want to cook your chicken only to 170 degrees, never more. The idea is to let the chicken rest. Carry over heat will increase the temperature to 180 degrees, the safe point at which you can eat chicken.

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

* Without a proper fire, you can not expect great results.

* Never re-use marinades that have come in contact with raw chicken.

* Trim off all fat before grilling.

* If you are using an outdoor grill, keep children away from it and keep water handy.

* When grilling, aromatic woods, such as hickory, mesquite or cherry, can be added to the preheated coals to give the chicken a distinctive flavor.

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When grilling or broiling, the chicken will have a tendency to dry out so it must be watched carefully during the cooking process. Coating the chicken with a little oil or marinating it will aid in preventing it from drying out while cooking. Also, the temperature at which the chicken is cooked and the distance the chicken is from the heat source are both important to tender, juicy, properly cooked chicken.

No matter how you like to grill your chicken, we recommend the following tips to keep your grilling season safe, flavorful and fun.

* You'll need a nice set of utensils that are well suited for grilling.

* It is always preferred to use low fire in grilling in order to avoid burnt meat.

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

* Chicken should be well-done. If you don't want to take the usual time it takes, cook your chicken partially in the microwave and then finish it on the grill.

* Use a meat thermometer.

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

* If you are cooking steaks you want the grill to be super hot so that you sear the steak on both sides to lock in the juices, then keep flipping your steaks a couple of times until they are done.

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Chicken is one of my favorite meats to cook because it is low in fat, high in protein, and if it is cooked properly, it will definitely be a crowd pleaser. There are many different recipes for grilling and smoking chicken. I really enjoy cooking chicken and I do on a weekly basis, it is easy and tastes great.

Here is a list of quick tips:

* To speed grilling or broiling time, partially cook the chicken in the microwave first.

* To increase the heat, you can push coals together, add more coals or lower the grilling surface, or fan the fire and tap the ashes from the coals.

* 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.

* Place smaller pieces of chicken around the outer edges, further away from the main heat source, to allow them to cook slower.

* Marinate your meats.

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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.

Here are some easy and common sense tips about cooking chicken at home.

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

* If flare-ups occur, remove the food for a few moments and sprinkle water lightly over the flames, or smother them by covering the grill.

* Grilling marinated chicken is the main reason why our meats produce some very nice flavors and it makes our meats juicier.

* 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.

* Never re-use marinades that have come in contact with raw chicken.

* It is also important to refrigerate leftovers from grilling promptly. Don't leave them on the counter top, at room temperature, for very long after you have finished eating.

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

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Grilling is a favorite method of cooking for many people. Many men seem to be drawn to the allure of an open flame. Perhaps there is a sense built in to man from all the previous centuries of preparing food over open flame. There is something great about it.

Remember these easy tips with buying and cooking chicken...

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

* To decrease heat, raise the cooking grid or sprinkle coals with a little water.

* Marinades boost flavor in grilled food.

* Never re-use marinades that have come in contact with raw chicken.

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Grilling is a favorite method of cooking for many people. Many men seem to be drawn to the allure of an open flame. Perhaps there is a sense built in to man from all the previous centuries of preparing food over open flame. There is something great about it.

Cooking chicken can be easy if you know what you are doing, Here are some tips to help you cook your chicken.

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

* Plan your menu, but keep it simple.

* Place smaller pieces of chicken around the outer edges, further away from the main heat source, to allow them to cook slower.

* When grilling, aromatic woods, such as hickory, mesquite or cherry, can be added to the preheated coals to give the chicken a distinctive flavor.

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

* Prepare your grill by rubbing it down with oil before you grill so that the meat doesn't stick to it.

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For both charcoal and gas grilling, adding smoke to the meat is a fantastic way to create an authentic barbecue flavor. The most ancient and time honored method for enhancing the flavor of grilled food smoking. Do not put wood directly on burners or it will burn too quickly and leave ash in the grill.

Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Chicken also makes a healthy meal, here are some tips should help you on your way to grilling great chicken.

* To decrease heat, raise the cooking grid or sprinkle coals with a little water.

* 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.

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

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

* 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.

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

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