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Perfect grilled chicken

HOW many times have you ordered grilled chicken and ended up with an undercooked piece that is pink inside on your plate?

The mistake that a lot of people make is grilling the chicken on very high heat. This results in the meat burning quickly on the outside while still raw inside.

It is very important to grill your chicken on medium-low heat to ensure that the heat penetrates the meat resulting in even cooking.

If you want to play it safe, boil the chicken first for about 15-20 minutes and just finish it off on the hot coals. Roasting it in the oven first is also an option.

Just make sure you use the method that you are comfortable with, that produces the best results for you. Whichever method you use — make sure that the chicken is cooked through. The last thing you want is to expose your guests to the mean salmonella.

Basting sauce is important to finish off your grilled chicken. The sauce should only be brushed onto the chicken during the last minutes of the cooking process, when it’s just about done.

This is to add onto the flavour of the chicken and supplement a bit of the moisture that may have been lost during the cooking. Be careful not to overcook as your chicken will dry out.

Just follow the simple guidelines and practise — it is possible to get a perfectly grilled piece of chicken off the coals!


Happy Cooking, Ska

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