My Home Business: How to Grill Chicken - Robert Bell Article author

Cooking over an open fire is the oldest and most universal cooking technique. Its popularity comes from the ease it allows in preparing meals and the smoky flavors and aromas. Grilling works for all kinds of foods and is good for persons without much cooking expertise. There are as many different methods for chicken and Grilled chicken is a barbecue favorite. Flare-ups and charring are the biggest threats to great grilled chicken but can be prevented by trimming excess fat from the chicken and by brushing grilled chicken with barbecue sauce only during the last few minutes of cooking. The high level of sugar in most barbecue sauces and teriyaki can cause grilled chicken to burn quickly.

Rubs, marinades, bastes, and sauces are complement grilled recipes. When marinating, let the chicken remain in the marinade for several hours before grilling. If this is not possible use an injector to get the flavor deep inside the muscle. Limit the amount of salt (if any) in marinades or seasonings. Salt causes the juices to be drawn out, leaving your chicken dry. If your chicken needs salt, apply it just before serving.

Marinades with sugar or tomato sauce will burn and so should be used with caution. Never apply BBQ sauce until just before taking the chicken off the grill. Turn and reapply several times, turning the chicken before it can burn. Seal the surface of the meat to maintain the juices by using oil or butter. blend a little oil with fresh marinade (avoid brushing with the marinade that the chicken was in) and keep brushing the surface of the chicken while grilling.

grill the chicken until it's properly done, but do not overcook as this will lead to dryness. Undercooked chicken may still contain bacteria so it's best to ensure chicken is perfectly cooked. To ascertain this use only medium or low heat until the last stage of cooking which will allow the heat to pierce slowly to the center of the cut without burning or drying the outer tissues. These methods will also increase the smoke flavors.

It is best to grill boneless chicken; chicken parts such as the wing and breast are easy to rid of bones. When grilling with the bone, it will attract heat which may cause the outside tissues to be overcooked whilst the tissues near the bones are still uncooked. Chicken is done when the innermost part reaches 165 degrees Fahrenheit; the use of a meat thermometer can assist to determine this. Please visit these links for more information on How to Grill Chicken and How to Grill Chicken Breast.