Monday, January 26, 2009

chicken marinade recipes

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.

With all of these handy tips, perfectly grilled chicken is right around the corner.

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

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

* Marinate the chicken for an hour or up to a day, refrigerated.

* It is better to marinate meat with a big surface area because it can easily absorb the marinade.

* Meat should be refrigerated immediately when you get home, in the coldest part of the refrigerator or in the meat compartment.

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

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