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.
Check out some tips below:
* Before you get ready to grill, marinade your steaks for at least a few hours.
* You'll need a nice set of utensils that are well suited for grilling.
* Do not use a fork to turn the chicken as it cooks. The piercing causes the juices to escape.
* 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.
* 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.
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