Grilling Poultry 101
Grilling chicken can be a bit tricky to master. A perfect piece is well-browned on the outside and tender, moist, and juicy on the inside. Cooking poultry on the grill is a slow process, but well worth the patience.
Here are a few tips to ensure success:
1- Grease the Grill: Even if your chicken has skin or is marinated, play it safe and lightly spray the rack with nonstick cooking spray or brush it with oil.
2- Heat the Grill: Mark the chicken on a hot grill, this seals in the juices and makes it will ensure that the chicken does not stick to the grill.
3- Close the Top: Once the poultry has grill marks, lower the flame and close your grill cover. This will make your grill work like an oven, and your food will cook more evenly. Covering the grill also cuts off some of the oxygen, leaving a smaller chance of flare-ups.
4- Be Patient: The chicken will cook more evenly (and quickly!) if you follow the recipe cooking instructions or turn it over only once midway through the grilling.
5- Use the Correct Utensil: Use long-handled tongs or a wide metal spatula to move the chicken. Poking it with a fork will cause juices to escape.
6- Limit Seasonings: Marinades and sauces, usually contain a high sugar content, and will burn if the grill temperature is too hot. Lightly season the meat with salt and pepper just prior to grilling and sauce when the chicken is almost fully cooked.
1 small shallot, minced
1 chipotle chile in adobo sauce, minced
2 Teaspoons minced fresh thyme leaves
1 Tablespoon molasses
3/4 Teaspoon cornstarch
To Taste Kosher Salt
- Grate zest from 1 orange.
- Squeeze 2/3 cup juice from both oranges
- Combine zest, juice, shallot, chile, and thyme in small saucepan.
- Whisk in 1 tablespoon molasses and 3/4 teaspoon cornstarch.
- Simmer mixture over medium heat until thickened, about 5 minutes.
- Season with salt.
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