Saturday, July 21, 2007

how to grill a chicken

chicken is the hardest thing to grill. the skin can burn b/f the meat is done.
brine if you can (see instructions below).
start all parts on direct heat, skin side down, with thicker ends closest to the heat
brush on barbecue sauce at the end so it doesn't burn
each piece should be a golden crisp and juice should run clear

try a honey brine to add flavor such as a honey brine -- 6 cups water, 1/2 coarse salt, 1/2 cup honey. simmer over medium heat until salt dissolves. add chicken to cooled brine and refrigerate for 3 hourse.

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