Perfecting Grilled Chicken
We all can’t deny that grilled chicken is one of the essential summer recipes that we all need to keep at our fingertips.
The art of grilling is elementary for veterans but difficult for amateurs. Grilling is not just about feeding the flames and turning the chunks, its whole lot more than that. Low heat is critical for excellent results of well cooked, crispy yet juicy cooked meat.
The last thing you would want is to have as dinner is a skinless, boneless chicken breast turned into a burnt, flavorless and dried miserable chicken breast. Here’s a roundup of some of the common grilling chicken mistakes to avoid in order to yield a juicy, tender and perfectly grilled chicken. These are 7 common mistakes you are probably making when roasting your chicken.
- You are probably skipping the marinade
If you didn’t know it, chicken breasts benefit a lot from being marinated or brined. Locking your chicken with flavors such as brown sugar, ginger, vinegar and pepper all work together to bring out the after product. How and when you marinate the chicken matters. Five minutes of marinating is as good as none. The meat needs some time to take in the flavors, and this should be no earlier than four hours. Additionally, sweet flavors should be used when the chicken is almost done to avoid sugars from burning. When proteins mix with sugars, they heat quickly and makes the meat stick on the grill, resulting in a charred mess.
Brining chicken is also a good way to lock juices into the meat for a juicer and tender final product. Brines are also important for large cuts of poultry such as a whole hen or turkey. A simple salt water brine, or even dry salt brine will do just fine.
- Your grill is too hot or too cold
One of the most annoying parts of grilling is when you are unable to save your burning chicken from becoming charred, complete with carbon deposits. Poultry tends to burn quickly, and the charred piece makes the whole chicken look and smell burnt. Therefore, you need to be careful, play your cards right here.
High heat is disastrous, and your meat can turn into coal in a matter of minutes. Preheating your grill is vital to achieving the best results. Preheating prepares your chicken for grilling and ensures the juices are intact.
- You are cutting your meat too soon
The more you slice the meat, the more juices it loses. When these juice escape, the results can be disappointing. Be careful when grilling not to puncture the chicken or cut to check whether it is cooked. Avoid moving pressing or constant turning. This will help lock the juices and keep them distributed.
- You are just buying low-quality meat.
The quality of meat available nowadays vary. Grilling is a fantastic way of turning your chicken into a feast even with the little number of ingredients you use. Buying a huge chicken breast only to get a very flat taste is a waste of time, energy and resources, instead opt for the higher-end cuts and you will not have to go through the hustle of using endless ingredients to improve the taste of your meat.
- Salting at the wrong moment.
Salt is one of those overpowering seasonings we have in the world. Salt can easily draw or add moisture to your meat depending on your timing. If you salt your meat before grilling it, you will probably love the outcome our cooking but if you salt your meat minutes or while you are cooking, you will end up disappointed as it can dry the meat out as well as making it too salty.
- You’re overcooking it.
You never want to undercook chicken. As a matter of fact, people are so condenser about undercooking chicken that they usually overcorrect and overcook the chicken. This is certainly one of the easiest ways to ruin a great breast or whole chicken.
If you’re not cooking with the help of a thermometer it’s hard to know exactly when you should pull the chicken from the grill. There’s a small window between when you want to remove the chicken from the grill, when it’s done and when it becomes overcooked. You must invest into a decent grill thermometer, not only to monitor the chicken, but also, the ambient temperature of the grill. Monitoring the ambient temperature of a grill is more important when cooking larger cuts of chicken such as a whole hen or turkey. You should to always rely on thermometer for checking for doneness (just because the juices are clear doesn’t mean that the chicken is done).