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Name: Lickin Chicken Grilling Poultry? Dont Go Down in Flames
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: Info; see instructions

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INGREDIENTS

Info; see instructions

Servings

INSTRUCTIONS

It has come to my attention that some of you are afraid of grilling chicken. How can this be? Chicken is cheap. Chicken is mild. Chicken is made for the grill the way straw hats are made for sunny days. Undercooked chicken? Overcooked chicken? Burned chicken? Banish those thoughts. Draw up a lawn chair and let me tell you about chicken: Once upon a time, I lived in a land of fried food and lard biscuits, where the cobblers oozed sugar and a stove wasnt complete without a foil-covered can to save bacon grease. Healthy was not a big priority. So when I grew up and took over the grilling at my house, imagine my surprise to discover that my familys three-generation-old chicken-grilling method was actually downright healthy. You could have knocked me over with a chicken feather. See, heres how a chicken neophyte might do it: Slather on a sweet bottled barbecued sauce. Slap the chicken over still-flaming coals. Roll it around until its covered with carcinogenic carbons. Yank it off the fire with a meat fork. Consume. Wrong, wrong, wrong. Heres how we do it, handed down from my South Georgia grandfather (a former tombstone carver turned barbecuer-for-hire, but thats another story): First, build your charcoal fire. Do this at least 30 minutes in advance, so the flames die down and the coals have a nice white ash. While the coals are getting ready, squeeze two lemons into a measuring cup, then add water to make 2 cups. Place your chicken on the grill skin side down, unadorned and naked as another kind of bird. Brush with the lemon juice and water. Close the lid. Now, leave it alone. Go consume your favorite beverage and let your chicken commune with the smoke. If theres too much (smoke, not beverage), tamp down the vents a little. After 15 minutes or so--coincidentally, the same amount of time it took my dad to consume a can of his favorite beverage--open the lid. Turn the chicken. With tongs, please, not a fork. (Why spill all those chicken juices?) Brush the chicken with more lemon juice and water. Close the lid. Go fetch a refill of your favorite beverage. After another 15 minutes, check your chicken. Poke it and make sure the juices are running clear. Then, and only then, brush it with the sauce of your choice, just for the last few minutes on the fire. Remove from the grill and consume, with your favorite beverage and extra sauce on the side. This has several advantages, as I have come to understand: The lemon juice and water seal in the juices. Keeping the lid on the grill holds down flames and ensures steady heat to thoroughly cook the chicken. And saving the sauce until last keeps it from burning, especially if youre the sugary-sauce type. (Personally, I treat sugary sauces with the same suspicion I hold for sugary corn bread. But thats another story, too.) Now, Im not going to tell you thats the only way to grill chicken. Chickens charm is its adaptability, and weve got a flock of grilled chicken recipes for you. But all good grilled chicken depends on three keys: a simple marinade, to keep it moist. Lid on, for steady heat and no flames. And no sugar. Save it for your favorite beverage. Iced tea, of course. From Chicago Tribune Posted to sdm-marked - Prodigys Recipe Exchange Newsletter by Rrairie@aol.com on Aug 14, 1997

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Lickin Chicken Grilling Poultry? Dont Go Down in Flames

Info; see instructions

It has come to my attention that some of you are afraid of grilling  chicken. How can this be? Chicken is cheap. Chicken is mild. Chicken is  made for the grill the way straw hats are made for sunny days. Undercooked  chicken? Overcooked chicken? Burned chicken? Banish those thoughts. Draw up  a lawn chair and let me tell you about chicken: Once upon a time, I lived  in a land of fried food and lard biscuits, where the cobblers oozed sugar  and a stove wasnt complete without a foil-covered can to save bacon  grease. Healthy was not a big priority. So when I grew up and took over the  grilling at my house, imagine my surprise to discover that my familys  three-generation-old chicken-grilling method was actually downright  healthy. You could have knocked me over with a chicken feather. See, heres  how a chicken neophyte might do it: Slather on a sweet bottled barbecued  sauce. Slap the chicken over still-flaming coals. Roll it around until its  covered with carcinogenic carbons. Yank it off the fire with a meat fork.  Consume. Wrong, wrong, wrong. Heres how we do it, handed down from my  South Georgia grandfather (a former tombstone carver turned  barbecuer-for-hire, but thats another story): First, build your charcoal  fire. Do this at least 30 minutes in advance, so the flames die down and  the coals have a nice white ash. While the coals are getting ready, squeeze  two lemons into a measuring cup, then add water to make 2 cups. Place your  chicken on the grill skin side down, unadorned and naked as another kind of  bird. Brush with the lemon juice and water. Close the lid. Now, leave it  alone. Go consume your favorite beverage and let your chicken commune with  the smoke. If theres too much (smoke, not beverage), tamp down the vents a  little. After 15 minutes or so--coincidentally, the same amount of time it  took my dad to consume a can of his favorite beverage--open the lid. Turn  the chicken. With tongs, please, not a fork. (Why spill all those chicken  juices?) Brush the chicken with more lemon juice and water. Close the lid.  Go fetch a refill of your favorite beverage. After another 15 minutes,  check your chicken. Poke it and make sure the juices are running clear.  Then, and only then, brush it with the sauce of your choice, just for the  last few minutes on the fire. Remove from the grill and consume, with your  favorite beverage and extra sauce on the side. This has several advantages,  as I have come to understand: The lemon juice and water seal in the juices.  Keeping the lid on the grill holds down flames and ensures steady heat to  thoroughly cook the chicken. And saving the sauce until last keeps it from  burning, especially if youre the sugary-sauce type. (Personally, I treat  sugary sauces with the same suspicion I hold for sugary corn bread. But  thats another story, too.) Now, Im not going to tell you thats the only  way to grill chicken. Chickens charm is its adaptability, and weve got a  flock of grilled chicken recipes for you. But all good grilled chicken  depends on three keys: a simple marinade, to keep it moist. Lid on, for  steady heat and no flames. And no sugar. Save it for your favorite  beverage. Iced tea, of course.    From Chicago Tribune    Posted to sdm-marked - Prodigys Recipe Exchange Newsletter  by Rrairie@aol.com on  Aug 14, 1997

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Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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REVIEWS

wwiggins

Steady heat is important... between 160° and 200° F. If your grill's temp guage doesn't measure in degrees, chuck it and install one that does. A pan of water on the grill will help maintain the meats natural moisture. Keep the lid on as much as possible. Too many "check the meat", lid off sessions will dry the meat. When the center of the meat reaches 160°, it's done.

17y

Sherri

I thought maybe there was something to this. The chicken did stay juicy but not as tender as I would have liked. Simple though. I think I like the Grilled Chicken with Mustard Sauce better.

18y