How to Grill Chicken

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Grilled chicken is a nice meal that not only tastes good, but is good for you.

Ingredients:
Cut up whole chicken or skinless boneless chicken breasts
2 Tablespoons lemon pepper
2 Tablespoons garlic salt
Olive oil

Equipment:
Barbeque brush
Barbeque fork or tongs
Meat thermometer (optional)
Aluminum foil
Barbeque grill and charcoal

Directions:
Rinse the chicken and pat it dry with a paper towel. Put the lemon pepper and garlic salt into a large Ziplock bag. Place the chicken in the bag and close the bag. Hold the bag on the zipped side and shake well until all of the chicken pieces are coated.

Cover the grill's grate with alumna foil. Brush it with a light coating of olive oil. Place the grate over hot coal. Be sure to wear a grilling glove so you don't burn yourself.

Space the pieces of chicken evenly so they are not crowding each other. Turn the chicken every 10 minutes so it doesn't burn. It will take about 45 minutes to an hour to cook. The time may vary due to the size of the chicken. To determine when the chicken is done, cut into a larger piece of chicken. If the juice runs clear, it is done. You can also check whether the chicken is done by using a meat thermometer. The internal temperature should be at 170 degrees Fahrenheit.

If you are cooking boneless chicken breasts, place them on a cooler spot on the grill. Turn them every 10 minutes. Cooking them will take about 20 to 30 minutes. If you place them on the hot spot of the grill, they will need to be turned every five minutes so they don't burn, but cooking time will be about 15 to 25 minutes. As with boned chicken, cooking time may vary due to the size of each chicken breast.

Tips:
When cooking skinless boneless chicken, it best to do so on the outer cooler edge to prevent burning.

To enhance the meal, try adding different herbs and spices along with the lemon pepper and garlic salt. Thyme, rosemary, or basil complement chicken.

Marinating the chicken in the refrigerator for 6 to 24 hours will make it more tender. There are many marinades on the market or you can have fun making your own. Salad dressing, wine, olive oil, or fruit juice provide a nice base for a marinade. Add spices and herbs for additional zest.

When using a barbeque sauce, it is best to wait until the last 10 minutes of cooking to apply it. Applying it too soon can cause it to burn. Brush the sauce on one side, flip the piece of chicken and cook it for about 5 minutes. Coat the other side, and flip the chicken, and cook for another five minutes.

Remember that undercooked chicken can cause illness. Always make sure the chicken is done before serving it.

Serving suggestions:
When the chicken is nearly done, mix fresh vegetables like zucchini, broccoli, and cauliflower with a light coating of olive oil, herbs, salt, and pepper. Place in an aluminum foil pouch and put it on the grill. Cook for 5 minutes, or until vegetables are tender.

You can also wrap corn on the cob (leaving the husks on) in aluminum foil and cook them on the grill. The corn should be placed on the grill at the same time as the chicken and turned every 10 minutes. The husks will help keep the corn from burning. Be careful when removing the husks. They will hot and wet from moisture.

Please visit how to grill chicken for more advice on how to make this great meal.

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Occupation: Writer
Ray T. Lewis was born in Sherman, Texas in 1967. He was raised by his mother, who worked two jobs so that he would have plenty to eat. She wasn't home much, so Lewis spent a lot of time reading to keep himself occupied while his mom was at work.

Lewis graduated from Sherman High School in 1985, and he earned his Literature degree from the University of North Texas in 1990. He's been writing since high school.

Lewis is married and has two beautiful daughters, twins, who are 10 years old. He also has a pet bulldog named Bruiser.
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