If you love to grilling chicken, follow this recommendations that are easy-to-remember to keep your grilling safe, flavorful and enjoyable.
• Control contamination.
Allow food to thaw to room temperature before grilling for extra tenderness and taste, but do not let food sit un-refrigerated more than 20 to 30 minutes to prevent bacteria growth. For safety, keep chicken in the fridge frozen.
The USDA recommends fully cooking chicken into a minimum of 165 degrees Fahrenheit to ensure bacteria is destroyed. Maintain an instant-read thermometer close to the grill to get a quick method of assessing if your chicken is ready.
• Inhibit flare-ups.
Start with chicken that’s been trimmed of excess fat and remember to baste carefully so oil will not drip onto the coals and trigger flare-ups. Move food from hot areas, which are located in the middle of the grill, then to the regions around the edge if the heat is extreme.
Eliminate a couple of hot coals with tongs until you start cooking. You can move the red-hot coals to the grill if your fire dies too quickly. Wrap vegetables and toss them on the grill to roast, using the lid on.
• Keep it tidy.
Make sure all utensils, plates, and cooking surfaces are clean, and your hands are cleaned before and after handling raw chicken. When meat is cooked, transfer to a plate or serving platter — never place cooked meat on a platter that held raw meat.
• Embellish using herbs.
Insert flavor by scattering dried herb clippings — both sprigs and entire stems — over the coals. The aroma will be released by the warmth from the herbaceous plants and permeate the meat. It produces a lovely odor in the air. Attempt the gentle sweetness of basil and thyme, which are particularly good with poultry.
• Never re-use marinades that have come in contact with raw chicken.