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Grilled Chicken

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It sounds simple enough. But how many times have been to a cook-out and either grilled yourself, or had grilled for you, chicken that turned out blackened and tough? Grilled chicken, done properly, will stay juicy!

Doing chicken right is easy, but it takes an extra step that few people take. First, pre-heat your gas grill on high to get it to 450-500 degrees. Yes, really! After you’ve gotten the grill thoroughly hot, turn one burner off completely and the other to medium. (I have 3 burners, so I normally turn off 2.) Place your chicken on the side of the grill without live heat. Check on the chiken periodically (every 5 minutes or so.) The initial high heat will seal in the juices, and the lack of direct heat will prevent flare-ups, so no charring!


Posted in Cooking Methods, General on April 18th, 2007

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