Chook Me!

How to season and grill chicken?

I dont like to fry it and it normally tastes best when seasoned and grilled. But idk how.

Public Comments

1. GRILLED BEEF OR CHICKEN Read more about it at www.cooks.com/rec/view/0,1739,155189-242195,00.html Content Copyright © 2011 Cooks.com - All rights reserved. 1-2 lb. beef london broil or flank steak Or 3 lb. chicken legs & thighs MARINADE: 1/3 c. Kikkoman natural brew soy sauce 1/4 c. sherry (cooking sherry is fine) or wine 1 tbsp. dried, crushed red pepper flakes 1 tsp. Italian seasoning (marjoram, thyme, rosemary, savory, sage, oregano & basil) 1/8 tsp. each onion & garlic powder Combine all ingredients, marinate, turning occasionally for 1-5 hours. Prepare gas or charcoal grill to medium-high heat. Cook beef on open grill, chicken on foil, until done. (Beef is good cooked medium-rare) using the marinate as a basting liquid. Slice beef into thin strips. Serve chicken with peanut sauce. Variation: Cut a 1-2 pound flank steak into thin strips. Marinate 1-5 hours. Meanwhile soak in warm water 20-30 bamboo skewers. Thread meat onto skewers (zig-zag), grill and serve with Peanut Pepper Sauce.
2. There are many ways to season chicken. It's good that you don't like to fry chicken, because chicken has a lot of fat to start with anyway. Here are some simple chicken marinades: - Mediterranean: lemon juice, olive oil, garlic, oregano, parsley, basil, salt, black pepper (substitute with dried chili, if you like) - Southern: olive oil, lime juice, green onion, parsley, rosemary, salt, pepper - Cajun: white wine, olive oil, wine vinegar, onion, garlic, mustard, lime juice, cayenne pepper, salt - Chinese: soy sauce, sesame oil, honey, ginger, garlic, (and dried chili, if you like) - Indian: lemon juice, plain yogurt, garlic, cumin, coriander, cilantro, paprika, turmeric, salt, pepper - Persian: plain yogurt, olive oil, garlic, lemon, saffron, cumin, salt, pepper - Indonesian: shallots, garlic, tamarind paste (soak in water), lemongrass, soy sauce, fresh chili, ginger, coriander, turmeric I'd go with any one of these marinades and chuck all ingredients in a food processor, or with a mortar or pestle. If using mortar and pestle, you'll most likely end up with a paste from grinding the dry ingredients. Transfer these into a stove-top saucepan and liquefy with a cup of chicken stock. Cook the chicken in this combination of the marinade and chicken stock over medium heat, covered, until tender. While cooking chicken on stove top, preheat your grill. Grease the grilling with olive oil or nonstick cooking spray. Remove chicken from saucepan and transfer onto the grill. If your grill has a cover, grill your chicken with the top down. Wait for the chicken to sear, then turn over using tongs. Discard excess marinade. Be sure to clean the grill after you finish using it!
3. Recipes don't work if you can't cook on a grill. The best grill is a charcoal grill for flavor. First, use about 25-30 briquettes and get them really hot. I, personally, like a "chimney". It's a metal cylinder that you put the charcoal in the top of and newspaper in the bottom of. You light the newspaper and it fires up the charcoal. Put all your hot coals on one side of the grill. Make sure your vents are open or your fire will go out. Try not to cook more chicken (any meats) than half the grill will hold for ventalation mainly. Start with your meat directly over the fire. Let it sit there 4-6 minutes (but move if you have a flare up of fire). Turn and leave another 4-6 minutes until all sides have a bit of "char" on them. Remove to the other side of the grill and cover for 6-10 minutes depending on the heat (less heat=more time). Remove cover and flip/turn/rotate continuously until the meat is done. never poke holes in the meat as your juices will run out and render your meat dry. use marinades but don't mix your "soaking raw meat" and brushing cooked meat marinades as cross contamination will occur. Never add barbeque sauce during the first part of cooking-only when meat is off direct flame. Meat with bone will take longer to cook-ALWAYS. Cook like meats together. Grill your vegetables with your meat. Using a bamboo skewer or metal, cut green pepper, onion, squash, mushrooms into 2-3" pieces. Skewer them, then spray liberally with Pam spray. Sprinkle them (in the sink works well) with seasonings like salt, pepper, garlic powder, oregano, dried basil ect. When meat is off direct heat and almost done, put skewers on direct heat. 3-5 minutes on each side flipping at least three times. You can leave the skewers on the heat after you remove the meat (meat should sit for 4-6 minutes before cutting so juices absorb back into the meat). Don't use bbque sauce for a marinade. Lawrys' has plenty of fun ideas and you can add fruit like pineapple to the skewers as well.