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Tuesday, May 26, 2009

Grilling Chicken

Tuesday, May 26, 2009
There are several options available for grilling chicken. You can use a marinade that I posted earlier this month. Or you can follow some of the instructions below.

Brining Chicken

This is a very simple way to prepare chicken. You can use 1/4 cup salt per quart of water and soak for an hour for pound. What this does is season the meat all the way to the bone and pulls the moisture out and through the entire bird.

Direct Heat vs. Indirect Heat

I have found that it is better to put a drip pan underneath the chicken and the heat source, either gas burner or charcoal to the side. That way the outside of the chicken doesn't burn and you can use the drippings for gravy.

If you have any other tips, don't hesitate to put them in the comments below.

Blessed Be!

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