Does anybody have a tip for Barbecued chicken without having the outside all burnt and the inside not cooked all the way?
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ANSWERS: 4
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I actually went to a BBQ a few months ago and my friend boiled the chicken for 25 minutes, then she put it on the girl and basted it with sauce. Craziest thing I ever saw, but it was SO good!!!! I can't wait to try it myself!
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Exchange it for a Nebraska beef steak and that will solve your problem. LOL
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1. Don't cook on flames, wait until they're glowing embers. 2. Place the grill lower or higher until you get the results you desire. 3. If you're cooking chicken breasts, cut them into strips. Thicker meat takes longer to cook all the way through.
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Prepare a bed of hot coals in a charcoal grill. Rake the coals to one side; you'll grill your chicken next to the coals, but not over them. Alternatively, turn only one of your gas grill burners on high heat, leaving half of the grill unlit. Use only medium or low heat until the final stage of cooking. Slow grilling allows the heat to penetrate slowly to the center of the cut without burning or drying the outer tissues. Slow cooking also allows the smoke flavors to penetrate longer. If you want to brown your chicken, wait until its internal temperature is almost perfect, then place it close to the heat source and sear it quickly and brown it. Your fire is hot if you can't hold your hand where the chicken will be for more than two seconds (one thousand one, one thousand two). If you can hold your hand at chicken level for about four to six seconds, but no more, you have the temperature just about right.
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