How to grill your chicken to per­fec­tion

South Shore Breaker - - AUTO - CON­TRIB­UTED edi­tor@southshore­

Cook­ing your chicken to per­fec­tion on the grill isn’t al­ways as sim­ple as it may seem; just one care­less mis­take can turn your suc­cu­lent feast into an ined­i­ble dish! Ready to pre­pare the best grilled chicken you’ve ever tasted? Here are a few point­ers to help with the task at hand.

Sea­son and let mar­i­nate

Bal­samic vine­gar, le­mon juice, plain yo­gurt, olive oil, maple syrup, beer, honey, soy sauce, bar­be­cue sauce, but­ter and other flavour­ful sea­son­ings (Ca­jun spice, fresh herbs, salt and pep­per, etc.) can all give your chicken a mouth-wa­ter­ing kick. Gen­er­ously coat your poul­try in the mix of your choos­ing and let it mar­i­nate for sev­eral hours in an air­tight plas­tic bag in the fridge.

Avoid ther­mal shock

Did you know that di­rect con­tact be­tween very cold meat and a siz­zling hot grill is a fool­proof way to char your poul­try? It’s true! In­stead, let your mar­i­nated chicken sit at room tem­per­a­ture for about 30 min­utes be­fore it hits the bar­be­cue for a much more ap­pe­tiz­ing out­come. Also, keep in mind that for beau­ti­ful crispy skin, the bar­be­cue needs to be suf­fi­ciently hot (around 300 C). Aim for the right tem­per­a­ture

Un­like juicy, medium-rare steaks, bloody chicken is dan­ger­ous for your health. At the same time, over-cooked chicken is a culi­nary disas­ter! If you don’t al­ready have one, buy a meat ther­mome­tre that you’ll in­sert into the meati­est part of the chicken (after the rec­om­mended cook­ing time) to make sure it’s roasted to per­fec­tion. In gen­eral, a whole three-pound chicken should be kept on the grill for 75 min­utes at 300 C. Once the meat ther­mome­tre reads 85 C, you can con­fi­dently con­sider your mis­sion ac­com­plished.

Driz­zle the left­over mari­nade over the en­tire chicken once it’s al­most fully cooked; the sauce will caramelize and form into a golden crust.


Un­like juicy, medium-rare steaks, bloody chicken is dan­ger­ous for your health.

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