What is the secret for great grilled chicken?!
I can never seem to grill chicken right, either it's blackened or really dry, etc!. What's the secret!?Www@FoodAQ@Com
Answers:
Marinate your chicken overnight!. Don't turn the chicken over constantly!. It should only be turned once!. (This is what Bobby Flay from the Food Network say!.) When you turn the chicken over constantly, you're not allowing the heat to cook the chicken!. If you're using a charcoal grill, you need to wait until the coals turn gray before you put the meat on!. If you're using a propane grill, you need to preheat your grill and set the temperatore to medium!.Www@FoodAQ@Com
This one's great!. Whoever gave you the advice about raising the grid or lowering your coal, was right, or use the indirect heating method!. Leave a spot without coals!. Keep the hot coals around the chicken instead of directly under then!. Marinating is the key for good juicey chicken though!. Even marinated in something as quick as italian salad dressing or olive oil and fresh herbs works great!. Best if marinated at least 6 hours before cooking!.
Barbecued Island Chicken
3/4 cup firmly packed dark brown sugar
1/2 cup bottled Italian dressing
1/2 cup pineapple juice
2 tablespoons chopped fresh mint
1 1/2 teaspoons grated fresh ginger
6 boneless, skinless chicken breast halves
Grilled pineapple wedges (optional)
In a small bowl, combine all ingredients except chicken!. In a large,
shallow non-aluminum baking dish or plastic bag, pour 1 cup marinade
over chicken; turn to coat!. Cover or close bag and marinated in the
refrigerator, turning occasionally, up to 3 hours!. Refrigerate
remaining 3/4 cup marinade!.
Remove chicken from marinade, discarding marinade!. Grill or broil
chicken, brushing with refrigerated marinade, until chicken is no
longer pink!.Serve, if desired, with grilled pineapple wedges!.Www@FoodAQ@Com
Barbecued Island Chicken
3/4 cup firmly packed dark brown sugar
1/2 cup bottled Italian dressing
1/2 cup pineapple juice
2 tablespoons chopped fresh mint
1 1/2 teaspoons grated fresh ginger
6 boneless, skinless chicken breast halves
Grilled pineapple wedges (optional)
In a small bowl, combine all ingredients except chicken!. In a large,
shallow non-aluminum baking dish or plastic bag, pour 1 cup marinade
over chicken; turn to coat!. Cover or close bag and marinated in the
refrigerator, turning occasionally, up to 3 hours!. Refrigerate
remaining 3/4 cup marinade!.
Remove chicken from marinade, discarding marinade!. Grill or broil
chicken, brushing with refrigerated marinade, until chicken is no
longer pink!.Serve, if desired, with grilled pineapple wedges!.Www@FoodAQ@Com
I agree with a previous post!. If it's always dry or blackened, you've got it too close to the coals (or other heat source)!.
Raise the grille surface, or move it to the edge away from the peak of the coals, and that'll help enormously!. An instant-read thermometer, so you can pull it as soon as it's done and before it dries out, will be a help, too!.Www@FoodAQ@Com
Raise the grille surface, or move it to the edge away from the peak of the coals, and that'll help enormously!. An instant-read thermometer, so you can pull it as soon as it's done and before it dries out, will be a help, too!.Www@FoodAQ@Com
Give them a good marinade!. You want a bit of salt and sugar in it to help them hold on to moisture during the grill session!.
The one I always use (including just a few minutes ago):
1/4 cup soy sauce
Big squeeze of honey
1 Tbsp Sesame oil (optional)
Spoonful of hoisin sauce
Some red pepper flake
Basil
Oregano
Cilantro
Mush together in a plastic bag, add chicken, squeeze air out, and let it sit for at least 3 hours, and up to 24 hours!.
Then, grill hot till just colored a bit (about 4 minute), flip, another 4 minutes!. Then move to indirect heat and let it cook till done!. You'll never have dry chicken again!.
also, what helps is I use thighs!. They're cheaper, and much juicier than breasts!.
With this marinade, they will get a little black, since there's a good bit of sugar, but it won't taste burnt!. It'll be more like good caramel!. Absolutely delicious!.Www@FoodAQ@Com
The one I always use (including just a few minutes ago):
1/4 cup soy sauce
Big squeeze of honey
1 Tbsp Sesame oil (optional)
Spoonful of hoisin sauce
Some red pepper flake
Basil
Oregano
Cilantro
Mush together in a plastic bag, add chicken, squeeze air out, and let it sit for at least 3 hours, and up to 24 hours!.
Then, grill hot till just colored a bit (about 4 minute), flip, another 4 minutes!. Then move to indirect heat and let it cook till done!. You'll never have dry chicken again!.
also, what helps is I use thighs!. They're cheaper, and much juicier than breasts!.
With this marinade, they will get a little black, since there's a good bit of sugar, but it won't taste burnt!. It'll be more like good caramel!. Absolutely delicious!.Www@FoodAQ@Com
Here's my recipe and even my teen can grill it!.
Marinate the chicken overnight!. While you wait for the grill heat up put the chicken in the microwave to partially cook!. Then when you put it on the grill the rest of the inside will cook while the outside crisps up!. Turn often like you need to steak!. It turns out very moist!.Www@FoodAQ@Com
Marinate the chicken overnight!. While you wait for the grill heat up put the chicken in the microwave to partially cook!. Then when you put it on the grill the rest of the inside will cook while the outside crisps up!. Turn often like you need to steak!. It turns out very moist!.Www@FoodAQ@Com
when grilling chicken with bones!. i pot boil for 15 minutes first then rinse in cold water and i marinade in olive oil, lemon juice, lemon zest, salt, pepper, garlic and oregano for at least an hour!. then grill until crispy!. its pretty much cooked you just want to brown itWww@FoodAQ@Com
if it is dry your heat is to hot and the same for the being black!.!.lower your coals or raise your cooking grid!.!.let your coals become more ready too!.!.try some basting as well!.!.Www@FoodAQ@Com
Soaking the chicken in salt water overnight before cookingWww@FoodAQ@Com
the taste and seasoning special the sauceWww@FoodAQ@Com