What temp do I Preheat the gas grill to?!
I'm cooking 2 boneless chicken breasts on the grill!. What temp do I preheat the grill to and how long do I cook them for!? they are decent size, I would say like 1&1/2 inches thick
My husband is the cook and i'm attempting to suprise him w/ dinner tonight!.Www@FoodAQ@Com
My husband is the cook and i'm attempting to suprise him w/ dinner tonight!.Www@FoodAQ@Com
Answers:
180C (350F) for about 6-8 minutes per side!.
The juices should run clear with no sign of pinkness when gently squeezed!.
Do not poke or prod as that will let all of the juices escape and make it dry out!.Www@FoodAQ@Com
The juices should run clear with no sign of pinkness when gently squeezed!.
Do not poke or prod as that will let all of the juices escape and make it dry out!.Www@FoodAQ@Com
Medium heat for 20mins!.Www@FoodAQ@Com
Hello,
Chicken on a grill, gas or charcole, is my favorite way!
Most grills of the type you offer don't really have a "Temp" setting, but rather High, Medium and low!. There is a thermometer located on the hood, but it is rather inacurate due to the fact that although it may say 350' that temp is only measured whent the hood is closed!. After opening it up, the heat disapates into the air!.
!.!.!.!.!.Try this,,,,,
Prepare your chicken: spray some "Non-stick" on both sides of your chicken, (Pam or other type non-stick spray) and season it with your favorite spices,(or Hubbies!) and let it sit for a few minutes (10-20 minutes) to allow a small amount of "contact infusion" to occur!. (I simply LOVE Carribian Jerk seasoning in "light" amounts due to the red crushed peppers in the season, but in low amounts the flavor is still explosive and mild in spicynes) While the chicken sits, start your grill on high!. this should allow the grill wire get hot enough to "etch the bar" marks on the chicken!. When you are ready, place the chicken on the grill at an angle (the large or widest part of the breast toward the top at 11 o'clock) wait three minutes, and rotate the breast slightly to the right (the largest part of the breast to 1 o'clock ) for another three minutes, Make sure that when you rotate, move the breats to a part of the grill that didn't have anything on it because you want the heat from the grill wire to produce the "cross hatch" markings on the "presentation side"!. Then, immediatly after rotation, turn down the flame to medium!. After the three minutes, turn the breast over and follow the same rotation as on the first side allowing the breast to cook three minutes per rotation!. Be sure that you have a plate on the side to transfer the chicken onto after cooking on the grill, and also have a piece of aluminum foil to cover them imediatly!. As a bonless piece of meat, chicken retains heat for a period of time after being removed from the grill, and is important to cover it as quickly as possible to retain the heat for as long as possible!. Further, most people don't know that after cooking chicken on the grill, the heat it retains disipates rapidly, and this rapid cooling causes the chicken to contract, and force it's natural juices to the surface!. This, along with the natural reaction of heat escaping, and evaporation, causes the breasts to be oily on the surface, yet dry in the center yeilding an undesireable eating experience! Hence, the importance of the foil!. (not to mention that the retained heat finishes the cooking as well) Remember to serve the chicken "Bar side up"
also, as a post script, DO NOT try to reheat the chicken in the microwave after cooking it, the same issues as with out the foil will happen in the 'nuker!. Best to have it cooked and served right from the grill if possible!.
Good Luck!Www@FoodAQ@Com
Chicken on a grill, gas or charcole, is my favorite way!
Most grills of the type you offer don't really have a "Temp" setting, but rather High, Medium and low!. There is a thermometer located on the hood, but it is rather inacurate due to the fact that although it may say 350' that temp is only measured whent the hood is closed!. After opening it up, the heat disapates into the air!.
!.!.!.!.!.Try this,,,,,
Prepare your chicken: spray some "Non-stick" on both sides of your chicken, (Pam or other type non-stick spray) and season it with your favorite spices,(or Hubbies!) and let it sit for a few minutes (10-20 minutes) to allow a small amount of "contact infusion" to occur!. (I simply LOVE Carribian Jerk seasoning in "light" amounts due to the red crushed peppers in the season, but in low amounts the flavor is still explosive and mild in spicynes) While the chicken sits, start your grill on high!. this should allow the grill wire get hot enough to "etch the bar" marks on the chicken!. When you are ready, place the chicken on the grill at an angle (the large or widest part of the breast toward the top at 11 o'clock) wait three minutes, and rotate the breast slightly to the right (the largest part of the breast to 1 o'clock ) for another three minutes, Make sure that when you rotate, move the breats to a part of the grill that didn't have anything on it because you want the heat from the grill wire to produce the "cross hatch" markings on the "presentation side"!. Then, immediatly after rotation, turn down the flame to medium!. After the three minutes, turn the breast over and follow the same rotation as on the first side allowing the breast to cook three minutes per rotation!. Be sure that you have a plate on the side to transfer the chicken onto after cooking on the grill, and also have a piece of aluminum foil to cover them imediatly!. As a bonless piece of meat, chicken retains heat for a period of time after being removed from the grill, and is important to cover it as quickly as possible to retain the heat for as long as possible!. Further, most people don't know that after cooking chicken on the grill, the heat it retains disipates rapidly, and this rapid cooling causes the chicken to contract, and force it's natural juices to the surface!. This, along with the natural reaction of heat escaping, and evaporation, causes the breasts to be oily on the surface, yet dry in the center yeilding an undesireable eating experience! Hence, the importance of the foil!. (not to mention that the retained heat finishes the cooking as well) Remember to serve the chicken "Bar side up"
also, as a post script, DO NOT try to reheat the chicken in the microwave after cooking it, the same issues as with out the foil will happen in the 'nuker!. Best to have it cooked and served right from the grill if possible!.
Good Luck!Www@FoodAQ@Com