Posts Tagged ‘chicken’

Chicken on the Grill

Everyone loves grilled chicken. It’s a simple meat that is cheap and forgiving to the beginner chef. Of all meats, chicken is perhaps the best suited for marinades and flavorings. It has little flavor of its own, and easily takes on any flavor the chef chooses to apply.

Basics of Chicken on the Grill 

Grilling chicken is a relatively simple affair. In fact, many outdoor chefs are able to grill a decent piece of chicken their very first time. A common problem, however, is that most do not know how to take their decent chicken to the next level and make it taste truly amazing. In many ways, the properly butchered chicken breast is an ideal cut of meat. It is a whole muscle, very lean, with a muscle fiber structure that retains moisture when cooked properly. The breast accepts marinades and rubs, absorbing their flavoring and color. Nearly any flavor pairs well with chicken, from paprika to pineapple.

Grilled Chicken Recipes

Chicken on the Grill The best recipe for grilled chicken is no recipe at all. This is not to say that you shouldn’t measure your ingredients, or even use recipes as a guide, but strict adherence to a recipe will tend to impede your success as a chef. The best way to procure delicious chicken on the grill is to begin by deciding what flavor and texture you want. Remember that the best meals have a variety of complementary flavors and textures and plan accordingly.

The Secret of Perfect Chicken on the Grill

Perhaps the most important thing to remember when grilling chicken is that you should not overcook it. Overcooking chicken is easy to do. We have all heard about the dangers of undercooked meat and we want to be sure that no bacteria lingers to wreak havoc on our bodies. Chicken does not have to be leathery in order to be safe. The best way to ensure your chicken is not overcooked is to use a good, leave-in meat thermometer. Insert it into the chicken before you begin grilling, and monitor the temperature until it comes within 2 or 3 degrees of the FDA recommended temperature. The chicken will finish coming to the desired temperature as it rests. Resting is the second most important part of grilling chicken. Any whole-muscle meat needs to rest for about 5 minutes per pound after being taken off the grill. This allows the muscle fibers to relax after the strain of the heat, enabling them to reabsorb moisture and distribute heat evenly. If you cut into freshly grilled meat too early, you will have a puddle of juice around a dry chicken breast.

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How to Grill Chicken Thighs

Figuring out the best way to grill chicken thighs does not have to be an exercise in futility. Try these handy tips for doing chicken thighs on the grill.

Some people seem to think that the breast is the only part of a chicken that can be cooked effectively with a grill. Fortunately, this is not the case.

How to Grill Chicken Thighs: Preparing the Meat

[br]In the preparation stage, make sure to remove as much of the excess fat as possible. Fat will melt and drip onto the coals causing flare ups. Flare ups will scorch the exterior of your meat and make it looked burned.

You also want to wash the meat thoroughly, especially if you plan to season the pieces before placing them on the grill. Seasoning your chicken before grilling is a great way to maximize the flavor. Keep in mind that more important than the type of seasoning you use is how you apply it. As much as possible, you should try to get the seasoning directly onto the meat because the skin acts like a barrier and prevents the flavor from infiltrating the meat.

How to Grill Chicken Thighs: Cooking the Meat

[br]Use a wire brush to clean the grate before placing your meat on the grill. Then, apply a small amount of vegetable oil to the grate to prevent the meat from sticking.

If you ask any pro about grilling chicken thighs he will tell you to cook them slowly under medium to low heat. Position the meat toward the extremity of the grill grate. Keep a close watch for flare ups. If the flames flare up from melted fat dripping into the fire you can either remove the chicken from the grill till the fire dies down, or you can grab the meat with tongs and shake the liquid fat off into the fire or onto the ground.

Check the meat periodically and turn over when the bottom becomes firm and brown. Rearrange the pieces on the grill as necessary if one area is cooking faster than another.

How to Grill Chicken Thighs: Finishing the Meat

[br]Shortly before the chicken thighs are finished, close the vents on your grill and douse the meat with several layers of barbecue sauce. Let the chicken sit on the grill for just a couple of minutes afterward to give the sauce time to seep into the meat. If you want, you can turn the chicken and repeat this step prior to removing it from the grill. These grilled chicken thighs will be yummy!

Dispel any doubt that grilling chicken thighs is easy by following these couple of helpful suggestions.

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How to Grill Chicken on the Stove

If you know how to grill chicken on the stove, you can bring that outdoor goodness right into your kitchen. All you need is the right equipment and the right techniques.

Here are some tips to help with grilling chicken on the stove.

How to Grill Chicken on the Stove: Start with a Cast Iron Grill Pan

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[br]Indoor grilling is a convenient and healthy way to cook while bringing out the fun and flavors of outdoor grilling. A grill pan, sometimes called a riffle pan, can convert any stove top into a grill. Get a good heavy cast iron grill pan that is already seasoned so it will not stick. These pans are cheap, easy to clean, easy to maintain, last a lifetime and it can be put right into the oven.[br]

How to Grill Chicken on the Stove:Start with Good Ingredients

[br]Do not compromise on the quality of the chicken. Get the best you can afford. Organically raised chickens are the best in both taste and healthy eating, but they are expensive. So called “all natural” is still quite good and a little cheaper. You should try, at the very least, to get free-range quality chicken.

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[br]If you have to settle for grocery store off the shelf chicken, search out the brand that injects the least amount water and other chemicals into the bird. You many also want to invest in a instant-read meat thermometer. With chicken, you have very little room between under cooked, with unpleasant thoughts of salmonella, and overcooked, with the meat having the dry, hard texture of footwear.
[br]The thermometer helps you find that narrow range of tasty juiciness that eludes so many cooks while giving piece of mind that the chicken is cooked thoroughly. Your indoor grilled chicken will be be guaranteed done at 165°F.

How to Grill Chicken on the Stove: Grilling it Right

[br]For perfectly grilled chicken every time use the following tips. Turn up the burner to high with the grill pan on top of your stove. You can heat it up until you have to turn on the exhaust fan because the pan is smoking a bit. Coat the chicken in olive oil and coat it with your favorite seasoning.

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[br]Put the chicken in the hot pan for one and half minutes per side so it is seared with distinct grill marks. Then turn the heat down to medium (375°F) and continue cooking. Usually it will be about five minutes per side, but be careful not to over cook. This is when the thermometer comes in handy and you can start checking for done chicken.
[br]After the chicken is finished, take it out of the  grill pan and let it set a while before serving. Cooling a little lets the juices flow back to the center of the meat, insuring it is soft and moist. You can serve it up and show everyone you know how to grill chicken on the stove.

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How to Grill Chicken on a Gas Grill

Most people think they know how to grill chicken – just throw the chicken on the grill until it is cooked and dried out. Here are some tips to keep that chicken moist, juicy and tasty.

Grilling chicken thighs on gas grill (or wings, etc.) is a traditional bbq favorite. With a little patience and care, chicken cooked over a gas grill can be a very special all season treat.

How to Grill Chicken on a Gas Grill: Be Kind to Your Bird

[br]Though chicken is one of the popular meats for grilling and bbq, it is also one of the most abused. Fear of under cooking drives many cooks to grill chicken into shoe leather. Plus, chicken dries out faster than most meats. Salmonella is a real concern, but it is not a good reason to turn chicken parts into hockey pucks.

You can be perfectly safe while leaving all those wonderful juices and flavors in the meat. A meat thermometer is a good inexpensive investment. When that chicken reaches 165°F you can rest assured the meat is cooked with the juices still flowing. With no thermometer, there is always the temptation to over cook for safety’s sake. We all want to be safe, but we do not have to destroy dinner to do it.

How to Grill Chicken on a Gas Grill: Some Certain Steps

[br]Wash the chicken thoroughly. Cover the bird with your choice of spices. Be sure not to miss any parts. Heat the grill to about 240° and coat it with oil. Place the chicken on the grill, close the lid and turn it about every ten minutes. After 30 minutes start checking the thermometer. The chicken is done when the inside reaches 165°F. At this point, the outside of the chicken will be golden brown.[br][br]

How to Grill Chicken on a Gas Grill: Tips on Indirect Cooking

[br]This can be done on any gas grill with multiple burners. Turn the burners up high and run for a few minutes until everything is hot. Turn a burner all way down and place the chicken over the turned off burner. Close the lid and let the grill do its thing. This method is a little slower, it takes about ten minutes longer, but you are less likely to accidentally over cook the chicken.

When grilling with gas, you have the luxury of greater control over the heat when compared to other types of grills. This is very helpful when you are cooking sensitive meat like chicken.

Here one final, but very important tip. When your chicken is done cooking, take it off the grill, put it on a serving dish and let it set for at least ten minutes before cutting it up. Cooling draws the juices back to the center of the chicken.

If you fail to let it sit, the meat in the center will be dry and hard. To be able to treat your family and friends to some great juicy chicken, you will need to know the best way to grill chicken.

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How to Grill Chicken Drumsticks

There are many ways to learn how to grill chicken drumsticks. Follow these tips and you will have delicious grilled chicken drumsticks every time.

Children and adults alike enjoy grilling chicken drumsticks. Serve up a delicious grilled chicken drumsticks recipe at your next outdoor bbq and you will be a hit with everyone.

How to Grill Chicken Drumsticks: The Key is Good Marinade

[br]The marinade for the best chicken legs usually has a Teriyaki base. The main flavors are soy, ginger and garlic. A popular method is to put the chicken legs in a large plastic zip bag with the marinade, though any bowl or container will do as long as the legs can marinade for an hour or two or until they are ready to use.[br][br]How to Grill Chicken Drumsticks

How to Grill Chicken Drumsticks: Getting the Grill Ready

[br]Just a note: Free range chicken has a better taste than industrial produced chicken; organically produced chicken has a better taste than free range chickens. Granted, organically produced chicken is too expensive for many budgets, but if you can manage free range.

Be sure to start with a good clean grill, because you do not want any flareups with chicken drumsticks. Go ahead and fire up the grill, it can be either gas or charcoal. If you have a gas grill, set the temperature to medium.chicken, it is highly recommended over industrial produced chicken.
[br]For charcoal make a well-distributed flat bed of coals. The chicken will go directly over the coals. With gas, close the grill and allow it to heat up. With charcoal, make sure the coals are thoroughly heated through.

How to Grill Chicken Drumsticks: Tips on Grilling Your Chicken Drumsticks

[br]Using tongs, place the chicken drumsticks on the grill. Close the lid on your grill. After five minutes, turn the chicken drumsticks over, close the lid and cook for another ten minutes. Chicken, unlike beef, must be cooked thoroughly because of the potential for harmful bacteria. To test to see if the chicken is done, peal back the meat on a chicken drumstick to the bone.

If you see any pink in the meat, you need to return the chicken to the grill for a few more minutes. If you are using a thermometer, the inner temperature should be 160 F degrees. Like most meats, you should allow to set a few minutes to allow the juices to return to center of the meat. Hope you enjoyed learning how to grill chicken drumsticks!

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How to BBQ Chicken Breast

Not many people have the skill to grill chicken right, but knowing how to grill a chicken breast will make you a hit at the next neighborhood cookout.

Chicken is a great menu item, but it can be difficult to handle on the grill. Following a few simple tips will make your next barbecue a success. Learn how to make a great grilled chicken breast.

How to BBQ Chicken Breast: Prep time

[br]Because of the shape of chicken breasts, it is easy to overcook some parts of the chicken while leaving other parts underdone. An easy solution is to cut the meat to a more even shape and then pound the chicken to a thickness of about 1/2 inch. Another option is to cut the chicken into strips; just make sure they are large enough so that they do not fall through the grill. [br][br]A good way to keep the chicken moist is to use a brine or marinade, soaking for about 30 minutes before grilling; an oil-based marinade works best. Do not apply sugar-based sauces, such as BBQ sauce, before grilling because they can cause the chicken to burn; apply these sauces only after the meat is done.[br][br]

How to BBQ Chicken Breast: Cook time

[br]Before placing the chicken on the grill, you may want to coat the clean grill with oil or cooking spray; this will keep the meat from sticking to the grill. The key to cooking chicken is to use direct heat for a short period of time. You need to turn the meat over only once, and there is no need to sear the chicken; searing the meat will allow the juices to escape and dry out the meat. Boneless chicken will cook in less time than chicken with the bone in.[br][br]

How to BBQ Chicken Breast: Brine Time

[br]Brine is simply a saltwater solution that chefs use to add more flavor and tenderness to their meat. A basic brine solution is 1 cup of table salt to 1 gallon water; you can adjust the measurements based on the amount of meat you have to prepare, but you want enough brine solution to completely cover the meat. The time for soaking varies depending on the amount of meat and the level of salt flavor you want.

Using these simple tips and the recipes for chicken at iGrillBBQ.com, you will having a winning menu that keeps them asking for more.

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