Grilled chicken is a favorite with health junkies, weight watchers, athletes looking to build muscle mass, and many more. It is a very healthy way to eat chicken. Chicken meat is known for its high protein content and can be consumed by dieters or those who want to build up a lot of muscle. You can grill different parts of a chicken such as the legs, breasts, and wings. You can eat it whole, sliced, skewered, or filleted. It’s a little difficult to grill chicken to perfection. This is because the exterior can easily burn while the interior is still raw. Here are some important tips before and after roasting and after roasting to get the full flavor of roast chicken. These grilling tips are best appreciated with a Coleman Roadtrip Grill LXE type of grill.
Pre-grill
1. Keep chicken cold in the refrigerator and take it out only if it is ready to cook. It is thawed first before placing it on top of the grill.
2. Paint or coat the grill grate with oil or use nonstick spray. This will prevent the chicken from sticking to the grill. Chicken skin also has natural oils that can prevent sticking.
3. Keep the grill warm before placing the chicken.
4. Use a wide metal spatula or long-handled tongs to handle the chicken. Do not use a fork because the juices will come out. Keep them there.
Intense questioning
1. It is best to use low to medium heat to grill the chicken.
2. Distribute the charcoal so that there is an even distribution of heat. This is where propane gas grills like the Coleman Roadtrip Grill LXE are best used. The heat is evenly distributed and there is no messy charcoal.
3. The distance from the grill to the lit charcoal should be between 5 and 10 inches to prevent the chicken from overcooking. It is better not to brown the chicken; this can leave the interior raw.
4. Large slices of chicken meat usually take 30 minutes to 1 hour to cook. It cooks less if the chicken is boneless, separated, or thinly sliced.
5. You can use two ways to tell if the chicken is done. The first way is to get a meat thermometer and check the temperature. For whole chickens, the optimal temperature is 180 to 185 degrees Fahrenheit. For the breast parts, a temperature of 170 degrees Fahrenheit is sufficient. The other way is to cut the chicken on one side and evaluate the cut surface. If the pink color is gone, that means it is already cooked.
6. Be sure to flip the chicken only once to cook the other side. Keep your grill lid closed to seal in the heat and distribute it evenly. It also prevents too much oxygen from getting in and causing breakouts.
Post-roast
1. Before serving, let your rotisserie chicken cool for a few minutes. This will help keep the juices in.
2. Add spices or seasonings after grilling or when chicken is almost done. This is also true for barbecue sauce. The sugar content of sauces burns chicken meat if you put it on top of chicken before grilling.
3. Chicken meat is notorious for sticking to a dirty grill. Make sure to clean your grill before the next chicken barbecue. Otherwise, the charred pieces of the old chicken will stick to the one you are cooking.
There you go. Grilling chicken to perfection takes time and practice to master. To cook it thoroughly and evenly, make sure you have the proper grill.
