If you are grilling small pieces or smaller quantities of meat, consider using a gas grill to provide fast and efficient direct heat. If you are grilling large pieces of meat, or larger portions, a charcoal grill will help create a slow cooked, smoky taste using indirect heat.
It isn't hard to grill chicken, but it does take some practice. Follow these tips for grilling chicken, and expand your grilling repertoire.
* Be sure all utensils, plates, and cooking surfaces are clean, and your hands are washed well before and after handling raw chicken.
* Add flavor by scattering dried herb clippings, both sprigs and whole stems, over the coals.
* Plan your menu, but keep it simple.
* Meat should be refrigerated immediately when you get home, in the coldest part of the refrigerator or in the meat compartment.
* If the heat is too intense, move food from hot spots, which are usually found in the center of the grill, to the cooler areas around the edge.
* It is also important to refrigerate leftovers from grilling promptly. Don't leave them on the counter top, at room temperature, for very long after you have finished eating.
* Never re-use marinades that have come in contact with raw chicken.
No comments:
Post a Comment