Stephen Ayer

Tips for Perfect Grilled Chicken

If you are sick of barbecued chicken that has been over-cooked on the outside and undercooked as well, you'll want to look at these suggestions about how to get outstanding chicken from the grill every time.

A lot of people don't take adequate time to char-grill the best way. If you happen to be in a rush, don't barbecue chicken. As any weekend patio chef will tell you, it takes time for that smoke plus the love to take hold, and should you you are trying to barbecue chicken too quickly, it'll end up either raw or burned. Try the following pointers to stop your fowl from turning foul this weekend.

Remove fat. Before grilling on the grill, the chicken needs the fat cut off. That assists to reduce flare-ups when grilling. The easiest way is to use poultry shears. It's usually the dark meat, and especially the thighs, that need trimming.

Marinate in brine. A good salt bath brings the highest out of a bird. Marinate the pieces in a salt water mixture of about 1/4 cup of salt to 1 quart of water. This will keep the chicken moist when grilling and allow it to be tender when consuming. Use paper towels to wipe the brine off the chicken before grilling. You can go ahead and marinate it in something else ahead of throwing it on the grill, or you can actually add some spice in with the brine. Caution: If you put seasoning on the chicken, remember that it has before now been in this brine, so keep track of all of the salt you use.

Add seasonings. Do not rub on bbq sauce yet, but do smear on spices if you aim to use them. Everywhere it is possible to, pick up up the skin and shove some seasoning up under the skin.

Grill on low heat. Do not get in a hurry. Cook the chicken on low temperature. If you fail to, the skin will get more done than the interior, and the chicken might even burn on the outside.

Cook over the cool area of the grill. This really is one of the most crucial points. Don't grill the chicken over direct heat. Craft or look for a less hot location on the grill and cook the chicken there. Direct heat will lead to burned, bloody chicken.

Rub on barbecue sauce. If you are going to apply it, apply the bbq sauce shortly before removing the chicken from the grill. When you apply it beforehand, it will caramelize and burn. Delay until a handful minutes prior to removing it from the heat.

Add more sauce. Dole out the chicken with additional barbecue sauce. Don't serve it with contaminated sauce -- that which has come in contact with the chicken. Serve the additional sauce in a small container adjacent to or on top of the main plate.

Source: Free Articles from ArticlesFactory.com

ABOUT THE AUTHOR