Roast chicken will definitely liven up a Sunday dinner with your loved ones. But the question is, do you know how to perfectly roast chicken? Do you find it hard to make its skin crispy and salty? Do you always dry it out? If your answer is yes to the last two questions and a big “NO” to the first one, you do have a big problem. Grilled chicken may not be everyone’s favorite but once cooked the right way, even the pickiest of kids will eat it. So to help you make your weekend dinner a memorable one — in a good way — here’s an informative article on how not to burn your chicken.
In my experience—not as a barbecue champ or a cooking instructor but as a dinner guest—the food I see most abused when I go to a cookout is chicken. The combination of fatty skin, sweet barbecue sauce, and high heat results in what often looks like chunks of cinder. You can try scraping off that bitter, black coating, but its flavor and aroma—what I call “eau d’ashtray”—flavors the meat.
The secret to great barbecued chicken, one with moist, tender meat and sticky, pleasantly smoky skin, is to lower the heat of the fire and leave the sauce off until the last minutes of cooking. Most of the flavor comes from a spice rub that’s been on the bird from the get-go and from the smoke of the fire, both of which fully permeate the meat during the long, slow cooking.
According to the article, it is best to cook chicken over low fire. This way, you won’t have to flip it every now and then in the hopes of preventing overcooking. You can simply watch over it just to make sure that there won’t be flare-ups. Also, when applying sauce on the fowl, you have to do it in the latter part, specifically when it’s already cooked. This way, the chicken won’t burn even if the sauce has sugar content. Anyway, another important factor to consider when grilling this type of meat is the amount of time that it should stay on the grill. Check out this guide for more information.
Grilling the entire bird is the ultimate flavor bomb — cooking meat on the bone keeps things juicy while the skin crisps up, and turns out an outer layer brimming with flavor. Plus, a whole grilled chicken makes for a stunning presentation. Butterfly it so that it lies flat and grills evenly over direct heat. Bonus: This cuts down the cooking time by half. And small, hibachi-size grills need not apply, as you’ll need extra grate space to move the chicken around when inevitable flare-ups occur.
Grilling brings out the best in these snack-size pieces — the fat drips away, leaving behind a crisp wing perfect for gnawing to the bone. They are easily separated into the drumette and the wing end by hacking at the joint using a cleaver or heavy knife. Some people prefer the meatier drumette, but the crackle and crunch of wing ends have their own appeal. Be prepared to move the wings around as flare-ups occur, and arrange them so that the smaller ends point away from the high heat to prevent burning.
hope you learned a lot about chicken barbecue time from today’s post. If you’re looking for delicious dishes to serve to your loved ones, check out these chicken barbecue recipes. And to get the best tasting barbecued dishes, use the best grill in town, Get one by visiting www.LaCajaChina.com or calling 1-800-338-1323.
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