Recipe Daddy

Grilled Chicken

Whats needed
Salt
Pepper
Olive oil
Chicken
Meat thermometer
Summary Heat grill to 375-medium hot
cover chicken lightly with olive oil
salt and pepper to taste Grill 3 minutes on each side, the move to lower heat and grill untill the thickest part has reached 170 degrees Next to burgers and dogs, chicken is probably one of the most commonly grilled foods. Chicken is frequently grilled to an almost inedible state. The surface is all too often charred or rubbery and the center portion dried to an almost inedible powdery dryness. So here's how to avoid these problems and grill perfect chicken every time.

First off you need a fast responding digital meat thermometer. For all but the largest cuts of meat, the slow responding analog type are next to useless. Here's the meat thermometer I use, not expensive by any means, just quick and reliable. I liked this one so much, and thought it was such a bargain I bought a half a dozen of them as gifts for other cooks in the family.


Picture of Meat thermometer Start with the grill medium hot - 375 to 400 degrees. On my gas grill I adjust it to about ¾ of maximum. A charcoal grill should be hot enough that you can only hold your hand 4 or 5 seconds before it gets uncomfortably hot. Wash the chicken then pat dry. Apply a light coating of olive oil. Salt and pepper to taste. Put onto the hot grill. Grill 3 minutes, turn, grill 3 minutes, and continue until golden brown. On my grill it takes about 6 minutes a side. After the surface is nicely browned, transfer to a cooler part of the grill, or on a gas grill reduce the gas flow. The idea is to brown first over high heat then finish cooking over cooler indirect heat. The time required will vary of course, depending on the thickness and the grill temperature,expect 45 minutes, but the time could be a short as 30 minutes or up to 1 hour. The reliable method to determine if it is fully done is to use the meat thermometer. Chicken must reach 170 degrees to be properly cooked, and juice must run clear. When the thickest part of the breast has reached 170 degrees, remove from heat, cover with aluminum foiln and let stand for 10 minutes to aZllow the juices to redistribute ba ck into the surface of the meat. Enjoy