How to grill chicken, a video tip from SummerKitchen. For more great grilling tips and recipes, visit www.summerkitchen.tv!
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Chicken is one of America’s most popular foods and tops both beef and pork in consumption. Whether you’re grilling over gas or charcoal, perfectly grilled chicken is a delicious must have at any picnic or family cook out. Chicken can be marinated to add both a depth of flavor as well as to help keep the meat moist and juicy. If using a gas grill, preheat the grill on high for 10 minutes. If you’re cooking over charcoal, build a two zone fire with both direct and indirect heat so that you can move the parts as needed. Oil the grill to help prevent the meat from sticking. Remove the meat from the marinade and tap it dry before grilling. Add all of your chicken pieces with the skin side down. Don’t crowd the grill. Dry heat needs envelop the chicken to impart the smokiness to the fire. Wind the chicken up with equal space all around. This also adds order to your grill top and will help you when you flip. Sear your pieces for about 5 minutes and then rotate each piece. Sear for another couple of minutes to create grill marks. Reduce the heat to medium. Don’t poke at the meat as it will release juices. Use tongs instead and only flip the pieces once. Drumsticks and thighs should cook for 20 to 30 minutes total or 10 to 15 minutes per side depending on their size. Boned breasts also require 10 to 15 minutes per side while a boneless breast only needs 6 to 8 minutes per side. If you’re brushing the chicken with barbecue sauce or other glazes, wait until the last 5 minutes. Only one side needs to be brushed. This also helps with keeping the grate clean. Always cook chicken to well done, not medium or rare. To check for doneness, you can cut a small slit into the chicken. It’s done when the juices run clear. You can also check the internal temperature, use a good instant read thermometer inserted into the thickest part of the meat without touching the bone. The internal temperature should be 160 to 170 degrees. Be sure not to place the cooked chicken on the same plate that was used to marinade or carry the raw chicken to the grill. For more delicious barbecue recipes, visit summerkitchen.tv.