Comments on: How to Grill Chicken

on 10/21/2008 Also, I forgot to add- you can do this on the Foreman Grill very easily as well.

Armand Jawanmardi

on 10/21/2008 I'll have to try your tip there Cooksinforme.

I'd like to contribute with a chicken balsamic vinagrette recipe I use:

Difficulty: 1.5

Prep Time: 4 Hours

Cook Time: 15 Minutes

1½ lbs Chicken Breast(about 4 small ones or 2 big ones butterflied)
¾ cup Balsamic Vinaigrette
1 clove Minced Garlic (1 tsp if you don’t wanna chop it yourself)
½ tsp Crushed Red Pepper (more if you want it spicier)

In a small bowl mix ½ cup balsamic vinaigrette with garlic and crushed red pepper. Put chicken in a Ziploc and pour in the mixture from the bowl. Place Ziploc in a dish (in case it leaks) in the fridge. Marinade for 4 hours. Grill for about 5 minutes. Drizzle on some of the remaining ¼ cup of vinaigrette. Flip after another minute. Drizzle on some more vinaigrette. Take of the grill after another 5 minutes or when done. Great on a salad and leftovers are great as deli meat.

Arma

on 8/23/2008 marinate with olive oil, soy sauce, lemon, garlic, shallots, and a dash of white wine. Add some fresh ginger for a bit of zig. Jack up the grill to high heat (somewhere around 400-450), and lay the breasts down, close the lid. It's important to start with a very hot grill to flash cook the meat on the inside without drying it out.

Using a thermometer, ensure the meat is cooked per recommendations (somewhere around 185F), slice a piece off if you need to.

Your chicken will be juicy and cooked, and retain flavor. I recommend using thin cut breast meat for a more even (and easier) cooking.

on 5/13/2007 The only way I grill chicken now is using a Sittin' Chicken from Cook's Choice. In it I put water, garlic, crushed red pepper, a little salt, a little pepper, put the chicken on top of it, put a potato or onion in the end of the chicken and put the Sittin' Chicken on the grill. The meat is amazingly tender and some of the best I've ever had.

on 8/8/2006 I find that spraying non-stick on the grill usually results in the non-stick burning up either immediately or pretty quickly. It works better to just spray the food as you drop it onto the hot grill. If you've marinated the food, you usually don't need non-stick at all.

on 8/8/2006 Marinate chicken in beer. Pour small amounts of beer on the grill and over the chicken as it cooks. Don't do this on an electrical grill!

on 7/4/2006 Put a half filled beer can at the grill, (you can put whatever marinade you want inside the can), then you insert the beer can into the chicken, something like sitting the chicken over the can (thus the term, violated chicken). If you want it to be extra juicy, cover the top of chicken with aluminum foil. A large iron pan does an excellent job, too. Place it over the chicken and put a few chunks of hot charcoal over it.

on 6/30/2006 After marinating overnight in your flavors of choice, poach the chicken pieces in beer and chicken stock (1 can each) for 5 minutes on each side. Then grill over very high heat and apply BBQ sauce. This will sear the outsides and lock in tons of flavorful juiciness.

on 6/30/2006 Tip 1: Never add BBQ sauce to meat on a grill.

Tip 2: Before cooking, spray lightly with cooking oil, then coat heavily with a dry rub. You can buy one, but I make my own from salt, brown sugar, chili powder, paprika, onion and garlic powder. Lots of recipes on the web.

Tip 3: Remove skin (if desired) after cooking.

Tip 4: Use indirect heat, better yet use a smoker. The best BBQ is cooked low and slow in a smoker with indirect heat, at a temperature from 180 to 220 degrees, for about 4 hours. It's much easier this way - no flare ups or burned food.

Tip 5: I use a liquid called a mop, made from water, a bit of oil, and left over rub. Bring it to a boil and keep it hot to not cool the meat. Brush it on the meat every 20 minutes or so.

Tip 6: Use a meat thermometer. If you ever make yourself sick from undercooking chicken, you will know why.

on 6/30/2006 You can buy small whole chickens, open a 12 ounce can of beer and shove it up in the cavity of the chicken and then place it on the grill. The beer can and the legs of the chicken will let it sit up on the grill. Cook it for about 2 hours at 250 degrees. You will have some of the most tender and moist chicken ever with little effort on your part. You will have to waste a beer for every chicken you cook.

on 11/22/2005 If you read the directions on the back of the Kingsford charcoal, you find an easy way to cook chicken. After the briquettes are hot, separate them and leave the middle of the grill empty, or go one further, add a pan of water to the middle, it keeps the meat moist. It worked great today, what a great tip, and it's been on the back of the bag this whole time.

on 11/22/2005 For grilling boneless chicken breasts:

After the chicken has cooked a couple of minutes on the grill, wrap a regular house brick in foil and place it on top of the breast. Leave the brick there for about 30 seconds (on each side). It will impress your guests.

on 11/22/2005 Have you ever eaten a piece of chicken, and when you get near the bone, you encounter something that looks like a blood vein? If you soak your chicken in saltwater overnight (in the fridge of course), it removes the "blood" from the veins. This is very helpful if you are feeding picky eaters.

on 12/15/2005 Take a small bowl and add your spices: garlic powder, onion powder, paprika, salt and pepper, and mix well.

Wash chicken thighs in cold water and leave them a little wet. Flip the thighs over (skin side down). Cover the skinless side with the spices and mash them in. Let them sit for a few minutes.

Next, flip the chicken over and cover with pineapple slices only. Hold them on with the round toothpicks only.

Spray your gas grill rack with Pam. Then light, heat to medium.

Place chicken skinless side down (pineapples facing up). Let them cook for 35 to 45 minutes depending on the size of the thigh. Do not turn them at all. The chicken cooks from the bottom up and the spices are absorbed into the chicken.

Once the bottom is golden brown, then flip them, facing them pineapple side down. Continue to grill under pineapples are a light brown.

Once you taste the chicken, you won't want it any other way.

on 11/22/2005 Be sure to stab your chicken with a fork before marinating so that your sauce, or what have you, will have some holes to seep into and make the meat flavorable.