Grill marks on tender chicken pieces not only indicate flavor but also a healthy choice. Usually chicken breast fillets, with the skin and fat removed, are the parts used for grilling chicken if you’re not grilling the whole chicken.

1. Grilled Chicken Recipes
Grill marks on tender chicken pieces not only indicate flavor but also a healthy
choice. Usually chicken breast
fillets, with the skin and fat
removed, are the parts used for
grilling chicken if you’re not
grilling the whole chicken.
Grilled chicken recipes range
from simply seasoned with salt
and pepper to infused with
various marinades or glazed.
The healthy factor depends on
lessening the salt and additional
fat in the marinades. Other than
that, grilled chicken can be
adapted to any taste or diet
choices.
Decide early on how you want to season the chicken pieces. Use a chicken spice
rub and brush barbecue sauce near the end of grilling. Otherwise, marinade the pieces
overnight inside the refrigerator and take out when you’re ready to grill. Marinating the
chicken in buttermilk, just like in fried chicken, helps tenderize the meat. Together with
garlic, salt, and pepper, the buttermilk also helps the flavors soak into the chicken.
Aside from the usual herb and spice rubs, free video recipes of smoky barbecue
sauces, sweet and savory marinades, chicken can also be brushed or soaked in mustard
sauce, honey orange glaze or pesto. Prepare separate dips using these sauces for serving
on the side (don’t use uncooked marinade or sauces or the ones you used for brushing in
order to avoid contamination.
Before grilling, prepare the bamboo skewers by soaking in warm water to keep
them from getting burned on the grill, you may also try best dessert recipes in the world at
Gourmandia.com. Select the ones that will pierce through the chicken piece, especially
tricky parts like the wings, thigh and legs. It’s much easier to pierce if you’re using just the
meat. Fill the whole stick or just the first half, like how it’s done in grilled chicken satays sold
as street food in Malaysia, Singapore, Indonesia and related countries.
Clean the grill before you start. Remove the debris and grease on the cooking
surface as well as the bottom of the grill. Arrange the larger cuts near the hottest part of
the grill since they cook slower compared to the smaller pieces. Grilling time takes about
45 minutes, depending on the number of chicken pieces you’re grilling. Boneless, all-meat
skewered chickens would take less time but always watch your grilled chickens like a
hawk to prevent them from overcooking or burning.
Simply grilled chicken breast fillets cook a lot faster and may be coated with a
simple dressing of olive oil and vinegar, with a side of sautéed cherry tomatoes, arugula,
lettuce or apricots.