Grilling and broiling are very similar methods of cooking chicken. They both use a dry heat that quickly cooks the surface and then slowly moves to the middle of the meat. The main difference between the two methods is that grilling applies the heat to the bottom surface of the chicken, and broiling applies the heat to the top surface. Also, grilling infuses the chicken with a smoky flavor from the meat juices that drip during the grilling process. When broiling, this infusion of flavor does not occur.
Check out some tips below:
* To prevent dryness, leave the skin on the chicken during cooking, which helps preserves the chicken's natural moisture.
* It is also important to refrigerate leftovers from grilling promptly. Don't leave them on the counter top, at room temperature, for very long after you have finished eating.
* Coat grate with vegetable cooking spray, or brush with cooking oil to prevent food from sticking.
* If the fire hasn't cooled down adequately, do not be tempted to put your chicken on to cook.
* Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.
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