Grilling School is a new program that is going to get you out of the kitchen and cooking outside. This program will provide you the opportunity to learn the secrets behind grilling like a pro. Not only will this help you prepare healthier meals, but it will give the entire family a chance to gather around the grill for delicious food and great conversation.
In this article and a few more articles forward we will be focusing on poultry and will show you how to prep for the perfect backyard gathering.
Grill chicken pieces, skin side down first, over indirect medium heat, with the lid closed, until fully cooked, turning once or twice. The breasts and wing pieces will take approximately 30 to 40 minutes and the whole legs will take approximately 40 to 50 minutes.
All poultry is processed in a similar manner and can be cooked either whole or segmented depending on how it is be used.
For maximum yield, poultry is segmented by cutting through the soft natural joints of the bird. This is referred to as an eight-cut. It is always done with the bone in and yields the following: two drumsticks, two thighs and two breasts in half across the rib bone (one half may contain the wing).
Use marinades to add flavor, not germs, to your favorite cuts of poultry. Marinate poultry in the refrigerator, never on the kitchen counter or outdoors. Use a covered dish or self-sealing plastic bag for marinating. If you want to use marinade as a sauce after grilling, make a separate batch or set aside a small amount of unused marinade.
Don’t forget to be sure that the minimum internal temperature of your cooked poultry is the USDA recommended 165 degrees F.
Be sure to check the internal temperature using a food thermometer. Place the thermometer in the thickest part of the food. It should not touch bone, fat or gristle. Start checking toward the end of cooking, but before you would expect it to be done.
Chicken and Summer Veggies Grilling Pocket
1 large red bell pepper, sliced into strips
1-1/2 cup mushrooms sliced
1 onion, thickly sliced
2 medium zucchini, sliced
1 medium summer squash
1-1/2 lb chicken breast, cut into equal size cubes
3 tbsp olive oil
1 tbsp oregano, dried
1 tbsp parsley dried
1/2 tsp garlic powder
1 tsp paprika
Wash your hands and clean your preparation area. Heat your grill to cook over medium-high heat.
Cut the vegetables as directed. Cut the chicken in to evenly sized cubes.
Combine the olive oil, oregano, parsley, garlic powder, and paprika in a small bowl.
Cut six sheets of foil approximately 12 inches in length each.
Divide the vegetables and chicken evenly among the 6 sheets of foil.
Top each with some of the oil mixture, spreading over the vegetables and chicken.
Fold the foil so that it creates a sealed pocket.
Grill the foil packets over medium high heat for 35 to 40 minutes, or until chicken reaches 165 degrees F.
Serves six.
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