Aha! Now that is a very important issue, that surely rises to National criticality. What's an American without his grill? Here's how I do it with my 3 flame stainless steel, propane, Weber grill. I marinate it, of course, for a few hours. Then I put the grill on high until it gets to about 600 degrees. Then I put the chicken right on the flame for 3-4 mins, then flip it and leave it for another 3-4 minutes. This carmelizes the outer portion of the chicken to trap the moisture in. Then the magic happens. I turn off the middle flame and move the chicken to the middle of the grill. I make sure to leave the two outer flames on high. The grill then acts as a convection oven with the outer flames driving heat up to the top, which then meets in the middle and comes right back down the middle in two converging circular patterns. This continues to cook the chicken without burning the outer portion. After about another 3-4 minutes, I poke the chicken with a thermometer and see if it has reached 160-165 degrees. If so, then I take the chicken off the grill and serve hot. If done properly it has nice grill lines on the outside without being burned, but moist and cooked thoroughly on the inside. Just delicious! Love it. :)
As for marinades, I like New Orleans jerk marinades. Sometimes I do simple things like mix lime, garlic, olive oil, salt and pepper. Sometimes, I use lemon and plain yoghurt if I'm feeling like something Mediterranean. For sides, I make a nice salad of spinach, tomatoes, avacado slices, and onion with olive oil, wine vinegar, and a ping of garlic salt. I also sometimes will grill asparagus after coating with olive oil and a pinch of salt and pepper.
Good stuff! Happy grilling days are here again. :) |
