My name is Joe Garcia and I write for a number of websites like lynked.info and tips for grilling.info. I also have a Grilling Series I email to all my new friends.And here is a News flash… I just published my very own e-book on 'Grilling Tips'
I think we can all agree that grilling outdoors is virtually a national pastime. I haven't figured out if its cause we like keeping the kitchen clean and cool or its because of all the out side activities being able to hangout with the kids and friends. I like it cause my wife lets me do all the grilling.
I just want to share a few tips, while I like to grill, I'm not like a chef or anything, just your average guy at best. Hopefully you'll get something out of this. The top four favorite things to grill I'm told are steaks, sausage, ribs, and chicken. I heard of the four chicken gives people the most trouble.
The problem is you might burn it on the outside while the inside is still raw or you might overcompensate and cook it is too dry. Also everyone is concerned with salmonella poisoning from undercooked poultry.
So here are a few hints and tricks to help you produce a juicy and thoroughly cooked chicken without burning it. Novel idea right!
Tips for Grilling ‘Chicken’
1. For the richest barbecue flavor, marinate or brine your chicken the night before. Bringing is typically a method of soaking meat in a solution that will tenderize it and draw out flavor. Soaking chicken in buttermilk and spices or a water solution of kosher salt and other seasonings is best.
2. Before getting ready to light your gas grill or charcoal briquettes, you should season your meat with your favorite spices. Choose dry rubs or seasonings that will complement the glaze or barbecue sauce you plan to add in the last phase of barbecuing.
3. The grilling temperature for chicken varies but the standard is 450 degrees for a few minutes on each side to sear the outside so the chicken remains juicy on the inside. After the searing process, the temperature should be reduced to around 375 degrees for the actual cooking. The chicken should be flipped every five minutes or so to prevent burning and to maintain even cooking.
4. The grilling time for chicken is dependent on the cut of chicken. Dark meat cooks longer than white meat and thicker pieces tend to take longer. Dark meat like the chicken leg and thigh typically takes about 30 minutes while white meat takes around 20 minutes. If you are grilling an entire chicken, it will take up to 1.5 hours
5. Do not apply any glaze or barbecue sauce until the last ten minutes of grilling time. This will allow the glaze or sauce to caramelize rather than burn.
If you haven't done so Invest in a cooking thermometer to test the chicken when you believe it is done. The internal temperature should be about 170 degrees for white meat and 175 degrees for dark meat. During the turning process to maintain even grilling, use tongs because a fork will puncture the chicken, and the juices keeping the chicken moist will escape. Following these grilling tips should help you produce a tasty, juicy, well-done chicken.
I would like to hear some your tips and tricks. I am easy to get a hold of, just stop by the site and drop us a hello and check out some of the other articles at tips for grilling.
Have fun with it and I will catch you later
Joe Gracia
