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.
Below are some tips for you to remember...
* In order to keep your chicken moist you can baste it constantly over a slow heat with apple juice.
* Place smaller pieces of chicken around the outer edges, further away from the main heat source, to allow them to cook slower.
* Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.
* Grilling marinated chicken can really give you a perfect meal.
* Trim off all fat before grilling.
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