~Tips for Cooking Chicken on the Grill~
Here are six useful tips for cooking chicken on the grill and a tasty recipe from the National Chicken Council and the U.S. Poultry & Egg Association.
1. Make sure that grilling rack is clean and lightly oiled.
2. Preheat a gas grill by turning all burners to high for 10 minutes. If using a charcoal grill, light the coals and allow to burn until they turn a grayish white in color, about 15 minutes.
3. If using a charcoal grill, light coals and divide the bottom of the grill into three sections: one section with no coals, a middle section with a single layer of coals, and a third section with twice as many coals as the middle section. Begin cooking chicken on the hottest section (area with the most coals) of the grill, and move to the middle and then the coolest section of the grill to finish cooking.
4. If using a gas grill, begin grilling chicken over burners on high heat. After the chicken is seared on both sides, turn off the middle burners and move the chicken to this cooler area of the grill.
5. Bone-in chicken meat takes longer to cook than boneless meat, so place these parts on the grill – the hottest part — first. After these pieces have browned, move them to a cooler area of the grill.
6. Check for chicken doneness by using a meat thermometer. Bone-in parts should reach an internal temperature of 170 F; boneless/ skinless parts are done at 160 F; cook a whole chicken to 180 F.
Tips courtesy of the National Chicken Council and the U.S. Poultry & Egg Association.
This tasty chicken recipe is from the 2004 cookbook, Chicken on the Grill, by grilling experts and cookbook authors Cheryl and Bill Jamison of Santa Fe, New Mexico. The recipe can also be prepared by broiling the chicken if grilling is not an option.
Chicken drumsticks are always fun to serve from the grill; try Chicken Drumsticks with Lemon and Garlic for another tasty and easy summer meal. Up to 24 hours before grilling time, marinate the drums in a mixture of olive oil, garlic, lemon zest and lemon juice. Serve the grilled drumsticks with rice or couscous, green beans and cantaloupe.
Chicken Drumsticks with Lemon and Garlic~
2 tablespoons olive oil
2 tablespoons minced garlic
3 lemons, zested and juiced
1 teaspoon salt
1/4 teaspoon black pepper
8 chicken drumsticks
In small skillet over medium-low heat, combine olive oil, garlic and lemon zest. Cook until garlic begins to color, about 2 – 3 minutes. Remove from heat and cool. Stir in lemon juice, salt and pepper. Place in zippered plastic bag. Add chicken drumsticks; toss well to coat. Refrigerate and let marinate at least one hour or up to overnight.
Prepare gas or charcoal grill, or preheat broiler. Remove chicken from refrigerator and sit at room temperature about 20 minutes. Discard marinade.
Grill drumsticks uncovered (or broil) over high heat for 3 to 4 minutes, turning to sear all sides. Move chicken to medium-low heat and continue grilling for additional 12 to 15 minutes, turning every 3 minutes, until cooked through. Drumsticks should register 170 degrees on meat thermometer. Serves 4.
Nutrition Information, Per Serving:
240 calories; 13 g fat; 3.5 g saturated fat; 0 g trans fat; 1 g carbohydrate
Adapted from Chicken on the Grill, Cheryl and Bill Jamison, Morrow Cookbooks 2004
Photo from the National Chicken Council/US Poultry & Egg Association