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The Correct Way To Grill Chicken On Your Barbecue

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By : Samudio Bellin 14 or more times read

Submitted 2011-11-07 04:41:26

The perils of eating undercooked chicken are well known so you need to exercise care when barbecuing chicken to ensure that it is sufficiently cooked. The main challenge that you will face is how to ensure that it is cooked sufficiently on the inside without the exterior being a burnt, charred mess! You can of course attempt to scrape off that bitter mess, but its aroma and flavor will still be present. Some people opt to cut a small hole in the chicken to allow the heat easy passage inside.

So how do you tell whether the chicken is sufficiently cooked? Many people use color as an indicator of whether the chicken is adequately cooked but this can be unsafe because smoked chicken may have a pink color whether it is cooked or uncooked. A few indicators of whether the chicken is satisfactorily cooked are when the juices run clear and checking the temperature of the chicken dish with a meat thermometer. It should be ready if its inner temperature is at least 170 degrees fahrenheit.

Here are some tips and tricks to aid you in preparing a really tantalising chicken meal on your barbecue.

1) Leave any barbecue sauce off the chicken until the concluding minutes of cooking when you are positive that it is appropriately cooked inside. Barbecue sauces contain sugar which can burn the chicken when exposed to the heat for an extended period. Apply the sauce only when the chicken is cooked. The sauce needs only five minutes to adhere satisfactorily to the chicken. Since the fire isn't really hot, the chicken won't get that charred look, just a nice shine. But this is the time to be aware; if the fire has gotten too hot, it can make the sauce burn even at this late juncture, so be equipped with tongs to remove the chicken at the first indication of charring.

An approach which is likely to bring more suitable results is to marinate the chicken a day before you are planning to barbecue it, to make sure that the marinade has adequate time to seep into the chicken.

2) You can also partly cook the chicken in a microwave oven first. Just allow it 8-10 minutes and this will make sure the meat is cooked, ready for marinating and grilling. This will also decrease the overall cooking time required on the grill.

3) The grill's fire can flare up when chicken fat drips on to it and this of course increases the temperature, increasing the probability of charring the chicken. The application of some foil over the grill will prevent this from occurring.

Author Resource:- To find a selection of the best barbecues including the Bull grills Angus 47629, drop by BarbecueBuyer.com

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<!DOCTYPE HTML PUBLIC '-//W3C//DTD HTML 4.01 Transitional//EN' 'http://www.w3.org/TR/html4/loose.dtd'> <html><head><title>Article Directory - My Articles World | The Correct Way To Grill Chicken On Your Barbecue</title></head><body><h3>The Correct Way To Grill Chicken On Your Barbecue</h3> By: Samudio Bellin The perils of eating undercooked chicken are well known so you need to exercise care when barbecuing chicken to ensure that it is sufficiently cooked. The main challenge that you will face is how to ensure that it is cooked sufficiently on the inside without the exterior being a burnt, charred mess! You can of course attempt to scrape off that bitter mess, but its aroma and flavor will still be present. Some people opt to cut a small hole in the chicken to allow the heat easy passage inside. So how do you tell whether the chicken is sufficiently cooked? Many people use color as an indicator of whether the chicken is adequately cooked but this can be unsafe because smoked chicken may have a pink color whether it is cooked or uncooked. A few indicators of whether the chicken is satisfactorily cooked are when the juices run clear and checking the temperature of the chicken dish with a meat thermometer. It should be ready if its inner temperature is at least 170 degrees fahrenheit. Here are some tips and tricks to aid you in preparing a really tantalising chicken meal on your barbecue. 1) Leave any barbecue sauce off the chicken until the concluding minutes of cooking when you are positive that it is appropriately cooked inside. Barbecue sauces contain sugar which can burn the chicken when exposed to the heat for an extended period. Apply the sauce only when the chicken is cooked. The sauce needs only five minutes to adhere satisfactorily to the chicken. Since the fire isn't really hot, the chicken won't get that charred look, just a nice shine. But this is the time to be aware; if the fire has gotten too hot, it can make the sauce burn even at this late juncture, so be equipped with tongs to remove the chicken at the first indication of charring. An approach which is likely to bring more suitable results is to marinate the chicken a day before you are planning to barbecue it, to make sure that the marinade has adequate time to seep into the chicken. 2) You can also partly cook the chicken in a microwave oven first. Just allow it 8-10 minutes and this will make sure the meat is cooked, ready for marinating and grilling. This will also decrease the overall cooking time required on the grill. 3) The grill's fire can flare up when chicken fat drips on to it and this of course increases the temperature, increasing the probability of charring the chicken. The application of some foil over the grill will prevent this from occurring. Author Resource:-> To find a selection of the best barbecues including the <a href="http://www.barbecuebuyer.com/bull-outdoor-products/bull-grills-bbq-47629-angus">Bull grills Angus 47629</a>, drop by BarbecueBuyer.com Article From <a href='http://myarticlesworld.com/'>Article Directory - My Articles World</a> </body></html>

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