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Grilling Chicken

Discussion in 'Social Life, Food & Drink, Travel' started by mrpologuy, Sep 20, 2006.

  1. mrpologuy

    mrpologuy Senior member

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    Thanks for all the help on the grilling steak thread I started. I have cooked a few steaks since then and each one has gotten better. I am moving onto chicken. WHat typ of heat, sauces, marinades and tricks do you guys use for grilling chicken? Thanks for the help!
     
  2. Stu

    Stu Senior member

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    For starters I tend to stick to legs and thighs. White meat gets too dry on the grill for my tastes.
     
  3. DNW

    DNW Senior member

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    Legs and thighs are about the only chicken I'd grill. I found a carribean spice rub recently at my local market and used that last week. Rub liberally, then put on a grill on medium heat, then do not move the chicken (except to flip it over once) until done. Let it char a bit in the outside, it tastes better that way. If it's still not cooked all the way through, stick it back in the oven for a few more minutes. I find this a common problem when the chicken isn't thawed all the way through.

    I'm looking for a good jerk rub, anybody know any that I could buy online?
     
  4. j

    j Senior member Admin

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    I'm looking for a good jerk rub, anybody know any that I could buy online?

    Too easy.
     
  5. edmorel

    edmorel Senior member Dubiously Honored

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    Too easy.


    I've written about ten replies and I keep erasing them before posting because it is just too easy [​IMG]
     
  6. Kent Wang

    Kent Wang Senior member Dubiously Honored Affiliate Vendor

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    Sometimes it is the most difficult when there are so many possibilities.
     
  7. Mute

    Mute Senior member

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    If you wish to grill chicken breasts I suggest slicing them into halves, horizontally for thinning pieces. This should reduce the cooking time needed and help keep the chicken from getting too dry. Medium high heat about 2 1/2 to 3 1/2 minutes per side depending on the thickness of the pieces.

    The other method is to leave the steaks intact and sear at high heat for about 2 minutes. Then into a 375 degree oven for about 10 minutes.

    There are alot of different recipes and marinades. For something simple, I like to make a simple pan sauce with some chicken stock, lemon juice and capers.
     
  8. globetrotter

    globetrotter Senior member

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    two ways:

    1. take chicken meat cubes. mix peanut butter, coconut cream, sweet chili sauce in equal parts. thread the chicken cubes on sticks, rub with the mixture and then pour leftover mixture on top. let it sit overnight in the frigde. grill.

    2. wings. 4 parts soy sauce, two parts honey, equal (one) parts ground fresh ginger, ground fresh chilies, ground fresh garlic. mix sauce, marinade overnight. grill on low flame.
     
  9. jpeirpont

    jpeirpont Senior member

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    Legs and thighs are about the only chicken I'd grill. I found a carribean spice rub recently at my local market and used that last week. Rub liberally, then put on a grill on medium heat, then do not move the chicken (except to flip it over once) until done. Let it char a bit in the outside, it tastes better that way. If it's still not cooked all the way through, stick it back in the oven for a few more minutes. I find this a common problem when the chicken isn't thawed all the way through.

    I'm looking for a good jerk rub, anybody know any that I could buy online?


    Grace Jamaican Spices
    Not the best. But widely available and easy to find.
     
  10. odoreater

    odoreater Senior member

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    Here's how I do chicken breast (again, I know the breast is not the best tasting piece for grilling, but it fits into my diet). I take a chicken breast and cut it in half. I then smother barbecue sauce, paprika, and salt all over it. I then loosely wrap it in saran wrap and tenderize it by taking a mallet, and beating the crap out of it until it's very thin. This is very important because thinner tenderized strips retain the moisture a little better than just plopping it on the grill as a thick piece. A thick piece takes forever to grill and ends up drying out, but a very thin piece will cook pretty quickly. So really, you can add whatever spices and marinades you want, just make sure to tenderize the meat by beating it down.
     
  11. Stu

    Stu Senior member

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    Legs and thighs are about the only chicken I'd grill. I found a carribean spice rub recently at my local market and used that last week. Rub liberally, then put on a grill on medium heat, then do not move the chicken (except to flip it over once) until done. Let it char a bit in the outside, it tastes better that way. If it's still not cooked all the way through, stick it back in the oven for a few more minutes. I find this a common problem when the chicken isn't thawed all the way through.

    I'm looking for a good jerk rub, anybody know any that I could buy online?


    Why don't you just make your own? It's much better and more satisfying. I have a great recipe so let me know if you cannot find one you like online and I will send it to you.
     
  12. Thomas

    Thomas Senior member

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    Brine the chicken breasts, cook quickly, and they will keep their moisture. I brine chicken breasts, pork, and turkey before grilling or roasting.

    Dissolve roughly 1/4 cup of salt plus a cup of sugar in a gallon or so of water (depends on time before grilling - if you've got all day, make it weaker). Adjust as you need to, use less brine solution for smaller grilling items. Let soak at least 4 hours - I put the whole thing in the fridge. The salt soaks into the chicken and pulls water with it. The sugar soaks into the surface (skin especially) and leaves a nice crust, but you could omit the sugar if you like.

    Before grilling, rinse and pat dry, then add whatever flavorings you like. Grill over med-high heat and remove just before done - remove to plate and tent with foil to finish.
     
  13. Thomas

    Thomas Senior member

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    All-purpose rub:

    4 parts paprika
    1 part ground cloves
    1 part ground allspice (or nutmeg)
    1 part pepper
     
  14. romafan

    romafan Senior member

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    Does anyone have any experience w/ grilling a whole chicken sitting on a half full beer can (the chicken, not the griller)? It's supposed to come out great - moist and delicious, etc.
     
  15. Fabienne

    Fabienne Senior member

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    If your concern is meat getting too dry, along the lines of what Globetrotter suggested in his number 1, use a thick marinade with coconut milk such as the Thai satay types, or with yogurt as used in India (tandoori).

    I make marinades up with whatever ingredients I have on hand. Examples:

    Grated ginger, yogurt, salt, crushed garlic, cumin powder, coriander powder.

    Coconut milk, crushed garlic, turmeric, fish sauce, crushed hot peppers.

    Grated coconut, heavy whipping cream, curry paste, salt.

    Etc.

    Grill as shish kebabs (breast meat, cubed) or as split breasts, drumsticks.
     
  16. Carey

    Carey Senior member

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    when grilling over a high temp heat source.

    Here is a basic brine solution, which can be paired for lower volumes of liquid:

    Make your (basic) Brine Solution up using:
    a HALF CUP of Kosher salt
    a GALLON of water,
    and use at least a HALF CUP of sugar.
    And of course, your spices.

    Brine for at least 30 minutes to an hour.

    If you buy pieces of chicken on the bone, or cut a whole chicken, these retain more moisture and flavor.

    Rinse your meat and dry it with paper towels before grilling.

    Your meat will not be too salty, but will be very tastey and not dreid out.

    Lastly, never cut into meat to see if it is done, that method lets the juices out. Buy a meat thermometer and hold the meat with tongs, while you take its temp.

    Any sauces with too much sugar will burn when grilled over high or medium heat. The sugar caramelizes and then burns - very quickly.
     

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