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In fact, I do not like to cook for a long time) Therefore, I do this: I take vegetables or ready-made mix in the store. Next, I clean the chicken breast from bones and skin, marina in spices, I usually take from the counter all the spices that are written to the chicken In this form, leave the chicken for about an hour. I clean the potatoes and make a fire. As soon as everything is prepared, I throw everything into the bowl, add a glass of water + soy sauce. After 20-25 minutes, the roast is ready
lemon pepper on chicken. yummy guaranteed
Can't wait to prep the grill and start cookin' ... SOON!
Originally Posted by son1ane Grilling season is here, and is there anything better than juicy, flavorful grilled chicken? This healthier choice is loved by pretty much everyone, but sometimes making great grilled chicken is trickier than it seems. Luckily, thanks to these tips, you'll never suffer through dry chicken from the grill again. It's almost winter. Where is Pune?
Grilling season is here, and is there anything better than juicy, flavorful grilled chicken? This healthier choice is loved by pretty much everyone, but sometimes making great grilled chicken is trickier than it seems. Luckily, thanks to these tips, you'll never suffer through dry chicken from the grill again.
Probably an error within whatever website he copied/pasted that from. Judging from his previous posts and his location, I don't think English is his first language.
Originally Posted by son1ane Follow these six easy grilling steps using KingsfordŽ Charcoal, for perfect boneless, skinless chicken breasts. Fire up the grill. For grilling chicken breasts, you need a two-zone, medium-hot fire. ... Prep the chicken breasts. ... An error occurred. ... Adding BBQ sauce or glaze (optional) ... Test for doneness. ... Rest and serve. So what error occurred?
Follow these six easy grilling steps using KingsfordŽ Charcoal, for perfect boneless, skinless chicken breasts. Fire up the grill. For grilling chicken breasts, you need a two-zone, medium-hot fire. ... Prep the chicken breasts. ... An error occurred. ... Adding BBQ sauce or glaze (optional) ... Test for doneness. ... Rest and serve.
Its so good Chicken varites. And so Good To see & test.
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Originally Posted by Hrdworkingacguy 1/4 cup each of kosher salt and brown sugar to 3/4 gallon of water. Bring to a Boil, Add fresh thyme and a pound of ice to cool it off...soak bone in chicken overnight to 24 hours. Grill on med-high just to get marks baste with BBQ sauce...move to indirect heat until they are done 165 degrees. Brine for chicken makes it almost impossible to dry out... Really good advice, missed it first time I read thread. I like to use pickle juice for chx, even though I don't like pickles. Got a jar of spicy maple bourbon pickles I'm actually eating plain now cause it's delicious a and wanna try on some chx. Thinking I may just dump the pickles out next time, if it is good. But don't leave in a brine more than 3-4 hrs other than that excellent recommendation and advice true.
To be perfectly honest, the best chicken I've ever grilled, at least indoors is on the George foreman grill. I think any thing that grills it simultaneously (Both sides) should work just as good. I did enjoy the fat draining tray feature through. Throw a nice chicken breast or two with some asparagus and you're good to go. I got mine like 5 years ago so I'm sure they are cheaper now. Hopefully they are till around - ha!
Chicken With a beer! This may sound like a joke, but it is delicious! Place the chicken on the top of a beer can (the opening of the beer can need to be inside of the chicken), grill the beer and chicken so the beer goes into the chicken. I do not have the permission to post link in the forum, so you need to Google it.
I used to cook my way thru hs and college. Sear outside for 30-90 seconds, then move to low/medium heat until firm to touch. Initial sear time depends on which marinade used. Oil based marinade will insulate the meat and need longer, dry rubs need less, sugar based will need less. Sent from my XT1053 using Tapatalk
Some More Deboned Wings- Some with Mac and Cheese some with regular stuffing---Marinated in Greek Yogurt --then rolled in Panko
Low and slow with the bone in... can't go wrong. Always use a high quality meat thermometer to check for done-ness.
Originally Posted by madhat Weber Rotisserie kit, and indirect cooking. Best answer if your cooking a whole bird on a weber or anything else, or use the beer can method. Other wise watch your heat, at 450 should get two quarter turns a side. But, a thermometer is your best bet pull off 5-10 degrees before and let rest. I've unfortunately, grilled ten's of thousands chx breasts, steaks, and ribs. That maybe a conservative number, might be in the hundreds of thousands that's depressing, and I kindof miss the pace. Edit: Maybe its cause it's what I learned on, but a flattop grill; can get them at lowes now. Makes a a superior sear on most everything, unless your looking to smoke the meats. And yeah, a cap and some water can breath life back into your dry chicken
Weber Rotisserie kit, and indirect cooking.
oh and i almost forgot balsamic vinegar is another excellent marinade while your at it throw a few portabella caps in to and grill them good for sandwiches or slice them and add to the chicken when its done
i like to give them a soak in italian dressing before cooking and cover the top with shredded cheddar close to them being done they can be baked that way too and turn out real nice
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