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Chicken on the grill : 100 surefire ways to grill perfect by Cheryl Alters Jamison

By Cheryl Alters Jamison

The aroma will be impossible to resist. the surface will be crisp, the interior juicy. we are conversing approximately one in all America's preferred meals -- grilled chook. yet what number occasions does the skin glance ideal whereas the interior is completely uncooked? Or you are easily left with a smoldering, charred mess?

Award-winning cookbook authors and America's outdoors grilling specialists, Cheryl and invoice Jamison come to the rescue in Chicken at the Grill.

The Jamisons establish the commonest blunders in grilling chook and, most vital, train you the way to right them. how to are likely to the hearth, the best way to time the grilling approach, and the way to examine for doneness. Their suggestion and services make it effortless to get pleasure from completely gentle, juicy poultry that's bursting with real taste merely grilling over a fireplace can impart.

With greater than 50 colour pictures all through, Chicken at the Grill is as a lot a banquet for the eyes because it is for the desk. The 100-plus...

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Additional resources for Chicken on the grill : 100 surefire ways to grill perfect chicken every time

Sample text

To cook entirely with direct heat means keeping the grill open, just as chefs do in restaurant kitchens, rather than covered. When you lower the lid for cooking, as many American grill manufacturers recommend, you convert the grill to an oven and cook partially with the heat reflected off the cover. In effect, you are grilling and baking at the same time, a situation that remains unchanged even if you open the lid occasionally to turn the food and expose other areas to direct heat. The resulting flavor reflects the method, providing only a modicum of grilled texture along with a disappointing baked taste.

Fire up the grill, bringing the heat to medium (4 to 5 seconds with the hand test). 4. Spray the chicken lightly with oil. Arrange the skewers on the grill with the handles off or away from the fire. Grill uncovered for 5 to 7 minutes, turning at least once, until the chicken is firm and white. 5. Serve the skewers on a platter with the lettuce and other garnishes in little stacks or in small bowls, along with the sauce. To eat, fold a lettuce leaf around a skewer and use it to slide the chicken off into the lettuce.

Perhaps most important to us, chicken can embrace an incredible range of complementary flavors. In the pages ahead, we’ll use the grill for Harissa Hot Wings, Tequila-Lime Chicken Tacos with Charred Limes, Chicken Pasta with Sage and Capocollo Sauce, and Chicken Breast Haystacks with Green Tomato Butter. We’ll also skewer them for rotisserie roasting, and even smoke one on top of a beer can. For times when you’re in a traveling mood, we’ll present ample opportunities to enjoy Italy one night, India the next, and then move on to Morocco, Mexico, the South of France, and Southeast Asia, before returning home at the end of the week to American Barbecued Chicken Pizza.

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