Grilled chicken is a favorite among health addicts, weight watchers, athletes who want to build muscle mass, and many more. It is a very healthy way to eat chicken. Chicken meat is known for its high protein content and can be eaten by dieters or those who want to build up a lot of muscle. You can grill different parts of a chicken, such as the thighs, breasts and wings. You can eat it whole, sliced, on a skewer or fillet. It’s a bit difficult to grill the chicken to perfection. This is because the outside can burn easily while the inside is still raw. Here are some important tips before cooking, cooking and after cooking to enjoy the full flavor of grilled chicken. These cooking tips are best enjoyed using a Coleman Roadtrip Grill LXE type of grill.
1. Keep the chicken cold in the refrigerator and only take it out if it is ready to cook. Thaw it first before placing it on top of the grill.
2. Paint or coat the grill grate with oil or use non-stick spray. This will prevent the chicken from sticking to the grill. Chicken skin also contains natural oils which can prevent sticking.
3. Keep the grill warm before placing the chicken.
4. Use a large metal spatula or long-handled tongs to handle the chicken. Do not use a fork as the juice will flow out. Keep them in there.
1. It is best to use low to medium heat to grill the chicken.
2. Distribute the charcoal so that there is even heat distribution. This is where using propane gas grills like the Coleman Roadtrip Grill LXE is best. The heat is evenly distributed and no messy charcoal.
3. The distance between the grill grid and the hot charcoal should be between 5 and 10 inches to avoid overcooking the chicken. It is better not to sear the chicken; it can leave the interior raw.
4. Large slices of chicken meat usually take 30 minutes to 1 hour to cook. It cooks less if the chicken is boneless, separated or cut into thin slices.
5. You can use two methods to tell if the chicken is done. The first way is to get a meat thermometer and check the temperature. For whole chickens, the optimum temperature is 180 to 185 degrees Fahrenheit. For parts of the breast, a temperature of 170 degrees Fahrenheit is sufficient. The other way is to cut one side of the chicken and assess the cut area. If the pink color is gone, it means it’s already cooked.
6. Remember to turn the chicken just once to cook the other side. Keep the lid of your grill closed to seal in the heat and distribute it evenly. It also keeps too much oxygen from entering and causing flare-ups.
1. Before serving, let your grilled chicken cool for a few minutes. This will help keep the juices in.
2. Add spices or coatings after cooking or when the chicken is almost done. This is also true for barbecue sauce. The sugar content of sauces burns the chicken meat if you put them on the chicken before cooking.
3. Chicken meat is known to stick to a dirty grill. Be sure to clean your grill before your next chicken barbecue. Otherwise, charred pieces of old chicken will stick to the one you’re cooking.
Here. Grilling chicken to perfection takes time and practice to master. To cook it completely and evenly, make sure you have the right grill.