Grilling up chicken parts are easy, tasty and great!
What's your favorite chicken part, legs, thighs, wings or breast? They're all good to me and if done right they'll be good to you!
Wash the chicken pieces thoroughly and pat dry with paper towels.
You can marinade the parts first or not or you can brine the parts first or not, you decide.
If you aren't marinading or brining, lightly coat with olive oil, then sprinkle seasoning salt and pepper all over the chicken parts.
I prefer indirect grilling, the coals on 1 side of the grill the meat on the other. Make sure your grill grates are oiled with Pam or vegetable oil so the chicken won't stick. Make sure your fire is at about medium heat.
Grill until chicken is browned and crisp and completely cooked through
Grill the wings about 20 minutes
Grill the chicken breasts for about 35 minutes
Grill the thighs and drumsticks for 25 minutes
The last 10 minutes add sauce if you like
The chicken should register 165 degrees when done
As the chicken finishes cooking, remove to a warm clean plate. Cover with foil and let it rest for 10 minutes before serving.
Enjoy yourself and don't forget to check our the archives on the right!
Showing posts with label brine. Show all posts
Showing posts with label brine. Show all posts
Friday, October 14, 2011
Sunday, August 21, 2011
BBQ - Brine Recipe
1 gallon water
3/4 cup kosher salt
2/3 cup sugar
3/4 cup soy sauce
1 teaspoon black pepper
1/4 cup olive oil
Start by boiling the water and then adding the salt and sugar, so that it will dissolve easier. Then add the spices to the hot liquid so that the flavors are extracted. Let the brine cool before adding the meat.
You'll need a non-reactive container large enough to hold the meat and the brine. Place the meat in the brine, and then place it in the refrigerator for an hour minimum. After its been in the refrigerator rinse or wipe off the meat before grilling to remove the excess salt.
I use ziploc bags usually.
BBQ - BRINING
Have you ever had dry chicken off the grill, especially breasts? Well a brine can remedy that. A brine is a great way to ensure moist and juicy meat.
Brine's are simply liquid marinades with a high salt content. All meat contain salt, and when it is placed in a liquid with a higher salt content, the liquid is absorbed into the meat through a process called osmosis.
The liquid penetrates the meat, breaks down fibers and allows the meat to absorb the brine and retain moisture during grilling.
Most brines are made by adding flavors to the salted water. You could add your seasonings and brown sugar or honey or apple juice, whatever you like.
How long to leave meat in a brine depends on the size of the meat and strength of the brine. If you're only doing chicken parts I would brine for an hour in the refrigerator.
I use bags similar to freezer bags for the brine and meat.
Once you take the meat out of the brine wipe or wash it off to remove excess salt and start grillin'
Click here for brine recipe
Brine's are simply liquid marinades with a high salt content. All meat contain salt, and when it is placed in a liquid with a higher salt content, the liquid is absorbed into the meat through a process called osmosis.
The liquid penetrates the meat, breaks down fibers and allows the meat to absorb the brine and retain moisture during grilling.
Most brines are made by adding flavors to the salted water. You could add your seasonings and brown sugar or honey or apple juice, whatever you like.
How long to leave meat in a brine depends on the size of the meat and strength of the brine. If you're only doing chicken parts I would brine for an hour in the refrigerator.
I use bags similar to freezer bags for the brine and meat.
Once you take the meat out of the brine wipe or wash it off to remove excess salt and start grillin'
Click here for brine recipe
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