Chicken is one of the most difficult to do on the grill. It's so easy to burn out than to cook.
If you cook on, which is seen as a dry powder in cooked meat and you have the risk of food poisoning.
The main problem with chicken is that they are not. You can get cooked up a hand, but the other is cooked, or vice versa.
Here are some tips and techniques are familiar to large BBQ ChickenBreasts.
Preparation
Boneless chicken breasts have connected a conical shape with a network. Uneven, making the chest and a nightmare for grilling.
At the beginning to remove the excess pieces of fat and meat. Pound the breasts with a hammer after an inch thickness for the street itself, which gives you a piece of meat from the grill, even pleasant.
Wash the chicken under cold running water and dry with a paper towel.
Pickles and condiments
Solecan be a good way to ensure you get a big chicken barbecue. Keep it moist and prevent drying. Caramelize sugar in the brine, a tasty outside.
The mixture of brine is by combining a half cup of brown sugar, half cup salt, 2 tablespoons vinegar and 8 cups of water is extracted. Mix the ingredients and place the chicken in this mixture of salt is enough for 4 chicken breasts.
Place the bowl with the salt in the fridge andLet stand at least 30 minutes, but no more than an hour.
Remove the chicken and smear on your favorite chicken seasoning. Add a little "lemon juice and spices.
Barbecue
Preheat your grill to medium heat and lightly oil the grill with olive oil or cooking spay. Once the chicken is done, the salt and seasonings should be immediately on the grill.
Grilling time is very short, 2 or 3 minutes per side for breasts to be even more. Breastsbe when the lid of the grill should be closed to create an oven effect.
Make sure the chicken cook for every minute that elapses after the chicken is done, it will be dry. You can use these techniques with recipes from the grill.
Grilled chicken breast!
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