Chicken on the Grill

Summer is a time to spend outdoors. It's a great time to cook outside instead of heating up the kitchen. If you've never cooked on a grill before, this could be the year you start. If you don't own a grill, you need to decide which one you prefer: charcoal, gas, or electric.

Choosing a Grill

Charcoal grills (which include ones that use wood) affect the taste of your meat two ways. First, because charcoal grills cook with intense heat, cooking time is affected. Second, the charcoal/wood flavors the meat the same way a seasoning does. Different types of wood give food different flavors. Common wood choices are hickory, red oak, cherry, and pecan. Experiment and see which you like best. (Charcoal/wood needs to be burned until it's reduced to coal before actually using it to cook food. Meat may absorb certain resins and impurities making your meat bitter and unpleasant.)

Gas grills generally do not contribute anything to meat in terms of flavor. However, adding lava rocks, ceramic briquettes or metal heat plates or bars helps to add flavor. The main advantage of a gas grills is that you can control the heat with a twist of a knob and you can expect to have properly cooked food.

Electric grills are the easiest to use. You just plug it in and start grilling. However, what you gain in convenience you may lose in flavor. Electric grills are safer to use because there are no open flames or flammable liquids. The electric grills may also cook food a little more evenly because you can control the temperature easier. They're also easier to clean because they cool quickly and the cooking grid is typically dishwasher safe.

If you've ever browsed the accessories section of a grilling area, you know there are hundreds of items available. You need the same types of utensils to cook on a grill that you need to cook in a kitchen (a spatula with a long handle). Here's a list of accessories to start with.

o grill brush-To clean the grate
o long handled tongs-Use these to turn meat. (Don't use a fork; this pierces the meat and causes the juice to run out. The result: dry chicken.)
o metal spatula
o squirt bottle-Control flare-ups
o thermometer-To determine when food is properly cooked
o oven mitts
o basting brushes

Choosing chicken to grill is not quite the task that choosing beef is. There are:

o whole chickens
o half chickens
o leg quarters
o breasts
o thighs
o drumsticks
o wings

Fresh is best; frozen is OK. A whole chicken is usually cheaper than chicken parts and it can be trimmed to size the pieces you enjoy cooking and eating (save necks, backs, etc. for gravy, soup, whatever).

It all depends on which part you (and your guests) enjoy most.

Chicken has two distinctively different kinds of meat which need to be treated differently. At the same time you want to get that grilled sear to give the chicken pieces that authentic grilled flavor.

Buy broiler-fryers for grilling. One 3½ to 4 pound whole broiling-frying chicken will make about 4 servings. Or, if you don't want to cut the chicken up yourself, you can buy select parts that are packaged and sold together, making it easy to choose only what you need for a recipe or the part of the chicken you like best. These include chicken halves, quarters, breasts, leg and thigh combinations, or just the drumsticks, thighs, or wings.

If you bought frozen chicken, or froze it after you bought it, defrost it in the refrigerator. I'll say that again: defrost it in the refrigerator; never at room temperature. To reduce defrosting time, you can put the frozen chicken in a bowl of cool water or defrost it in a microwave oven, set at 50% power, but never at room temperature. Never place grilled chicken on the same platter that held raw chicken.

After the chicken has thawed, it's time to marinade it. Let the chicken remain in the marinade (in the refrigerator) for several hours before grilling. You can use and injector to get the flavor deep inside the muscle if you're short on time. Don't use salt in your marinade or seasonings. Salt causes the juices to be drawn out, leaving the chicken dry. If your chicken needs salt, apply it just before serving.

Seal the surfaces of the chicken to keep the juices in. Butter is great and adds a wonderful flavor, but it burns easily. Oil is probably best. You can mix some oil and marinade and keep brushing the surface of the chicken while grilling. Use fresh marinade for this (not the marinade the chicken was soaking in). This way, you won't be basting with any bacteria that was left in the marinade by the raw chicken.

Cook the chicken to perfect doneness; don't overcook. (No kidding?!?!?) This is hard. If chicken is undercooked, any bacteria in the meat, such as salmonella, will not be killed, and you could end up getting sick. Overcooking dries out the chicken and leaves it tough.

Trim excess fat and skin from chicken; wash the chicken and pat dry with paper towels.
Preheat grill to a medium heat.
Spray the cooking grate that is on the grill with a non-stick spray.
Place chicken grill; turn 90 degrees about every eight minutes.
Turn chicken frequently to cook evenly without burning the skin. (When turning, use tongs, not a fork. A fork will pierce the meat and allow juices to run out; the chicken will be dry.)
When chicken is almost done, add barbecue sauce or marinade.
Test to see if the chicken is done by cutting a piece. The juices should be clear and the meat should be whitish-gray, not pink.
Remove from grill, let cool and serve.

Rule of thumb: Chicken should be on the grill 45 minutes to an hour. Experts recommend an internal temperature of at least 160 degrees F, but preferably 180 degrees F. It is important to cook chicken thoroughly to prevent food-borne illness.

When grilling a large amount or large pieces of chicken, it is best to keep the grill cover closed to keep cooking time to a minimum. It is important to keep an eye on the cooking progress and occasionally move each piece on the grill to keep it from sticking.



Chicken Parts

Whole chickens - Whole chickens take some time to cook (depends on the size of the chicken), but they are well worth the wait. You may have to replenish the coals if you're using a charcoal grill. Whole chickens should reach an internal temperature of 180 degrees F in the thickest part of the thigh.

Chicken leg quarters and half chickens - Grilled chicken leg quarters and half chickens cook in about 30-35 minutes. Turn them often to prevent burning. Quarters and halves should reach an internal temperature of 170 degrees F.

Chicken breasts
Boneless, skinless chicken breasts will be cook in about 10-12 minutes. Turn them once every four or five minutes. Boneless, skinless breasts should reach an internal temperature of 165 degrees F.
Bone-in chicken breasts should be seared for about four minutes on each side, then moved to lower heat for 18-20 more minutes. Bone-in chicken breasts should reach an internal temperature of 165 degrees F.

Chicken thighs and drumsticks - Thighs and drumsticks cook in about 25-30 minutes on the grill. Thighs and drumsticks should reach an internal temperature of 170 degrees F.

Chicken wings - Chicken wings cook in about 10-15 minutes. Wings should reach an internal temperature of 170 degrees F.

Chicken is a very versatile meat. The old rule of white wine with white meat is no longer an absolute. Forget about the old rules. You don't have to drink white wine with white meat or red wine with red meat, especially if you don't like it. The next time someone tells you "you have to", suggest they move into the 21st century.

Chicken dishes have many guises. There are creamy sauces, tomato-based sauces, oil-based sauces . . . and on and on and on . . . . It can be grilled, fried, roasted, stewed, fricasseed. . .and, again, on and on and on . . . . Once you add other ingredients with distinct flavors, specific wine types emerge as natural partners.



Wines with barbecue chicken dishes

Barbecued chicken tends to be heavy on seasoning, using powerful marinades and sticky sauces. Most of these have ketchup, vinegar, or mustard and get their sweetness from honey, brown sugar and fruit. These dishes need strong wines.

Chianti is a red wine with aromas of leather and minerals and powerful fruity flavors with a peppery edge and herbal undertones. Serve at room temperature.

Grenache is a full-bodied, sweet red wine with black currant and blackberry flavors. Serve slightly chilled.

Shiraz/Syrah is a very dark, flavorful red wine from Australia with flavors of dark berries, plums, peppers, cloves, licorice, and dark chocolate. Serve at room temperature.

Valpolicella is a medium-bodied red wine with hints of cherry and licorice. Serve slightly chilled.

Zinfandel is a dark red wine with rich flavors of blackberries and plums with distinctive pepper bite. Serve at room temperature.

Wines with roast chicken dishes

Roast chicken and grilled chicken (without all the marinades and sauces) are similar. Dry, but rounded wines pair well with these dishes.

Sauvignon Blanc is a medium-bodied, crisp white wine with complex layers ranging from herbal to tropical fruit. Serve chilled.

Semillon is a full-bodied white wine with nutty, floral characteristics. Serve chilled.

Wines with creamy chicken dishes

Creamy chicken dishes (chicken curry or a stroganoff perhaps) pair well with earthy, rugged, fruity wines.

Viognier is a full-bodied white wine with a deep golden color. Its main attraction is an aroma of apricots and orange blossoms. It has a flavor of minerals and peaches. Serve slightly chilled.

Wines with tomato based chicken dishes

These dishes tend to have strong tomato and garlic flavors.

Cabernet Sauvignon is a deep red, firm-bodied wine with a rich, distinct flavor that can take on flavors of red currants, chocolate, mulberries, mint, and spices. Serve at room temperature.

Chianti is a red wine with aromas of leather and minerals and powerful fruity flavors with a peppery edge and herbal undertones. Serve at room temperature.

Medoc is a delicate, medium-colored red wine with hints of fruits and spices. Serve slightly chilled.

1. Location, location, location!!!
Choose a location for your BBQ grill that is away from trees, leaves, brush and overhanging limbs. Do not setup your gill in a high traffic area where someone may accidentally brush up against the hot grill.

2. Keep your distance
In your backyard, be sure that you're 5 to 10 feet away from your house or any material that can potentially catch fire.
If you're at a campsite, be sure that you are at least 15 feet away from your tent (and any one else's).

3. Look for stability
Be sure the grill is stable and is away from children or pets that may bump into it.

4. Stay hydrated
Have a water supply nearby like a garden hose.

5. Protect yourself
Use the correct BBQ utensils such as oven mitts, tongs and a good spatula. Avoid wearing loose clothing while near the grill.

6. Stay open
Always leave the lid to a gas grill open when lighting the fire so the gas does not build up under the cover. If the fire does not initially start, turn off the gas, leave the lid open and wait for at lest five minutes before trying again.

7. Have yearly check-ups
It is always a good idea to give your grill a checkup before using for the first time of the season.

8. Stick to your storage
Store your tanks outside in a upright position where the temperature will never go over 125 degrees.

Tandoori Chicken with Grilled Mango Chutney
from Good Housekeeping
(serves 4)

Ingredients:
3 tablespoons plain low-fat yogurt
1 tablespoon paprika
1½ teaspoons ground cumin
1½ teaspoons ground coriander
½ teaspoon ground red pepper (cayenne)
1 clove garlic, crushed with press
4½ teaspoons grated peeled fresh ginger
Salt
4 medium (about 2 pounds) bone-in chicken breast halves, skin removed
2 firm-ripe mangoes
1 tablespoon light brown sugar
1 tablespoon cider vinegar
1 small green onion, thinly sliced
Cooked Basmati rice (optional)

Directions:
In small bowl, mix yogurt, paprika, cumin, coriander, red pepper, garlic, 4 teaspoons ginger, and ½ teaspoon salt until blended. Pour yogurt marinade into large self-sealing plastic bag; add chicken, turning to coat. Seal bag, pressing out excess air. Place bag on plate and refrigerate chicken at least 1 hour or up to 4 hours.
Prepare outdoor grill for covered direct grilling over medium heat. Peel mangoes and cut lengthwise; slice from each side of long flat seed, as close to seed as possible. Cut away remaining flesh from around seed in as few pieces as possible. Place mango pieces on hot grill rack and cook about 8 minutes or until lightly charred and tender, turning over halfway through grilling. Transfer mangoes to cutting board and set aside until cool enough to handle.
Coarsely chop grilled mangoes and place in medium bowl. Add sugar, vinegar, green onion, ¼ teaspoon salt, and remaining ½ teaspoon ginger; stir to combine. Makes about 2 cups chutney.
Remove chicken from marinade; discard marinade. Place chicken on hot grill rack. Cover grill and cook chicken 20 to 25 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning chicken over once.
Place chicken on platter and serve with mango chutney and Basmati rice if you like.

Nutritional Information (per serving):
Calories 170
Total Fat 2g
Saturated Fat 1g
Cholesterol 85mg
Sodium 375mg
Total Carbohydrate 2g
Dietary Fiber 1g
Sugars --
Protein 35g
Calcium --

Skinless Chicken Breasts

Soaking chicken in brine is a great way to keep it tender and juicy.

Brine:
4 cups cold water
1 tablespoon table salt (or 2 tablespoons Kosher salt)
Stir the water to dissolve the salt. Once the solution is no longer cloudy, put the chicken breasts into a large resealable plastic bag and pour the solution into the bag. Seal the bag and refrigerate for at least three hours and no more than six hours (the chicken may become too salty). Rinse the chicken after you remove it from the brine and dry with paper towels.

Ingredients:
½ teaspoon ground cayenne pepper
1 teaspoon ground coriander seed
½ teaspoon ground cinnamon

Directions:
Mix ingredients together and rub on each side of each breast.
Sear for three minutes on each side. Adjust flame to low and cook until the internal temperature reaches 160°F.

Grilled Chicken Quarters with Grape Tomato Salad
from Good Housekeeping
(serves 4)

Ingredients:
4 or 5 lemons
3 cloves garlic, crushed with press
1 teaspoon olive oil
Kosher salt
coarsely ground black pepper
1 (about 4 pounds) chicken, quartered
¼ cup red onion, finely chopped
¼ cup (loosely packed) fresh basil leaves, chopped
2 pints (about 4 cups) grape or cherry tomatoes, each cut in half

Directions:
Prepare outdoor grill for covered direct grilling over medium heat.
From 3 to 4 lemons, grate 3 tablespoons plus 1 teaspoon peel and squeeze 1 tablespoon juice. Cut remaining lemon into 4 wedges and reserve for serving with chicken.
In small bowl, combine 3 tablespoons lemon peel with garlic, olive oil, 1 teaspoon salt, and ½ teaspoon black pepper. With fingertips, gently separate chicken skin from meat on chicken breasts and thighs. Rub half of lemon-peel mixture on meat under skin; rub remaining mixture all over skin.
Place chicken on hot grill rack. Cover grill and cook chicken 30 to 40 minutes or until juices run clear when thickest part of thigh is pierced with tip of knife, turning over once. Transfer chicken pieces to platter as they are done.
Place chopped onion in cup of ice water and soak 10 minutes; drain well.
In medium bowl, combine onion, basil, tomato halves, lemon juice, ¼ teaspoon salt, ¼ teaspoon pepper, and remaining 1 teaspoon lemon peel.
Makes about 4 cups tomato salad.
Arrange each grilled chicken quarter on a dinner plate and top with grape tomato salad. Garnish each plate with a reserved lemon wedge.

Nutritional Information (per serving):
Calories 455
Total Fat 24g
Saturated Fat 7g
Cholesterol 182mg
Sodium 755mg
Total Carbohydrate 11g
Dietary Fiber 3g
Sugars --
Protein 47g
Calcium --

Smothered Grilled Chicken Breast

A tasty but quick and easy solution for grilled chicken. Two cheeses plus mushrooms, onions and peppers make this dish a winner!

Ingredients:
4 boneless skinless chicken breasts
½ lb of Mesquite Smoked Bacon
2 tbsp of seasoned salt
1 cup BBQ sauce
2 cups sliced mushrooms
½ cup onion, chopped
½ cup bell pepper, chopped
4 slices mozzarella cheese
4 slices American cheese

Directions:
Sprinkle chicken breast with seasoned salt. Place on grill cook over medium heat until done. Cook bacon in large skillet. When bacon is done drain skillet, leaving about 1 tsp of bacon grease. Place skillet back on stove on low heat and saute mushrooms, onions and peppers for approx 15 minutes or until tender. Place cooked chicken breast on baking sheet. Cover each breast with BBQ sauce. Place 2-3 slices of cooked bacon on each chicken breast and cover with sauteed mushrooms, onions and pepper, a slice of mozzarella cheese and a slice of American cheese. Place cookie sheet with chicken back on grill just long enough to melt cheese.

Number of servings: 4

Lemon-Oregano Chicken Cutlets with Mint Zucchini
from Good Housekeeping
(serves 4)

Ingredients:
3 medium (8 ounces each) zucchini
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon coarsely ground black pepper
½ cup (loosely packed) fresh mint leaves, chopped
4 medium (6 ounces each) skinless, boneless chicken-breast halves
3 lemons
1 tablespoon chopped fresh oregano leaves

Directions:
Prepare outdoor grill for covered, direct grilling on medium.
With mandolin or sharp knife, slice zucchini very thinly lengthwise. In large bowl, toss zucchini with 1 tablespoon oil, ¼ teaspoon salt, and half of mint.
Pound chicken breasts to uniform ¼-inch thickness.
From 2 lemons, grate 1 tablespoon peel and squeeze 2 tablespoons juice. Cut remaining lemon into 4 wedges; set aside.
In medium bowl, combine lemon peel and juice with oregano, remaining 1 tablespoon oil, ¼ teaspoon salt, and ½ teaspoon coarsely ground black pepper. Add chicken to bowl and toss until evenly coated.
Place zucchini slices, in batches, on hot grill grate, and cook 2 to 4 minutes or until grill marks appear and zucchini is tender, turning over once. Remove zucchini from grill; place on large platter and sprinkle with remaining mint.
Place chicken on hot grill grate. Cover grill and cook chicken 6 to 8 minutes or until juices run clear when chicken is pierced with tip of knife, turning over once. Transfer chicken to platter with zucchini; serve with lemon wedges.

Nutritional Information (per serving):
Calories 280
Total Fat 9g
Saturated Fat 2g
Cholesterol 99mg
Sodium 390mg
Total Carbohydrate 8g
Dietary Fiber 3g
Sugars --
Protein 42g
Calcium --

California Grilled Chicken

Chicken breast tenders are marinated in a flavorful mixture of pureed nectarine, toasted walnuts, honey, and spices then grilled.

Ingredients:
½ cup (California) walnuts
1 to 1½ lbs of chicken breasts/tenders
1 large ripe fresh (California) nectarine
¼ cup honey
½ cup light brown sugar
3 tablespoons lemon juice
½ teaspoon cinnamon
¼ teaspoon ginger

Directions:
Place walnuts in skillet. Over low heat, toast walnuts about 3-5 minutes until fragrant. Remove for heat and let cool. Then place the toasted walnuts in food processor or blender until finely chopped. Cut nectarine in half and remove seed. Cut up fruit; place in blender or processor and liquefy. Pour pureed fruit into a large saucepan. Add honey, brown sugar, lemon juice, cinnamon and ginger. Cook on low heat for 8-12 minutes until thickened. Stir nonstop once comes to a boil. Remove from heat and let cool. Rinse chicken and pat dry with paper towels. Once the sauce mixture is cooled place the chicken in a large zip-locking bag. Add mixture and toasted walnuts. Remove most of the air from the bag and make sure all the chicken is covered with the sauce. Refrigerate 1-2 hours before removing from marinade and grilling. Discard marinade. Then grill until done, being careful to avoid burning.

Number of servings: 4-6

Hoisin-Glazed Chicken with Plums & Green Onions
from Good Housekeeping
(serves 4)

Ingredients:
¼ cup rice vinegar
1 tablespoon Asian sesame oil
1 tablespoon grated peeled fresh ginger
1 teaspoon Chinese five-spice powder
¼ teaspoon ground red pepper (cayenne)
1 (4-pound) chicken, cut up into 8 pieces, skin removed if you like
4 plums
2 bunches green onions
1 tablespoon olive oil
¼ teaspoon salt
1/8 teaspoon coarsely ground black pepper
1/3 cup hoisin sauce
1 tablespoon low-sodium soy sauce
1 teaspoon sesame seeds

Directions:
In large bowl, stir vinegar, sesame oil, ginger, five-spice powder, and ground red pepper. Add chicken to spice mixture, and toss until evenly coated. Let chicken marinate 15 minutes at room temperature, turning occasionally.
Prepare outdoor grill for covered, direct grilling on medium.
Cut each plum in half; discard pits.
Brush green onions with olive oil, and sprinkle with ¼ teaspoon salt and 1/8 teaspoon coarsely ground black pepper.
In small bowl, mix hoisin sauce and soy sauce.
Remove chicken from marinade and place on hot grill grate. Discard marinade. Cover grill and cook chicken 20 to 25 minutes or until juices run clear when thickest part of chicken is pierced with knife, turning pieces over once. Reserve ¼ cup hoisin mixture for serving; brush chicken with remaining mixture for last minute of cooking. Transfer chicken to platter. Cover; keep warm.
Place plums and green onions on hot grill grate. Cook onions 3 to 5 minutes or until lightly charred and tender, turning over once; cook plums 6 to 8 minutes or until lightly charred and softened, turning over once. Transfer onions and plums to platter with chicken.
To serve, sprinkle chicken with sesame seeds. Pass a bowl with reserved hoisin mixture.

Nutritional Information (per serving):

Calories 465
Total Fat 19g
Saturated Fat 4g
Cholesterol 138mg
Sodium 770mg
Total Carbohydrate 25g
Dietary Fiber 4g
Sugars --
Protein 48g
Calcium --