No overnight brining, drying, or salting. No tricks, just chix.
John will always beat Paul.be one of the tastiest ways to spend a summer evening.
Perfect grilled chicken should have breast meat that is moist and tender, with none of the chalkiness or stringiness overcooked chicken can get.Perfect grilled chicken should be presented as cooked—no cheating by cutting the chicken into parts. We're here as much for the great presentation as for the awesome flavor.
The most important thing that butterflying does is that it exposes the legs and thighs. With a whole chicken, the thigh joints are underneath the chicken's back, insulated by plenty of fat and bone. They take atime to cook. By the time they reach the requisite 165 to 170°F , the breasts of the chicken are well beyond overcooked.
On the other hand, crisp skin requires some degree of high heat. The process of skin crisping involves first removing moisture and rendering excess fat, followed by setting and browning of proteins. This last phase requires relatively high temperatures to achieve.. That is, a fire with all the coals piled up on one side. This gives you a cooler side to cook gently on, and a hotter side for crisping.
So we know that a two-level indirect fire, with the chicken started over the cool side and finished on the hot, is the best cooking method. The last question I had was whether skin-down, skin-up, or a combination of these cooking methods was the best way to get the crispest skin.If you want crisp skin, youOnce the skin is crisped, flipping the bird back over is a death kiss; moisture and steam rising from the meat will quickly turn even the crispest skin soggy within a matter of moments.
However, a grill adds plenty of flavor on its own, so the flavor issue is not a big deal. Cornish hens have the advantage of a vastly simplified and expedited cooking method: Because of how small and innately juicy they are, you can cook them directly over the hot coals from start to finish, without bothering with a two-level fire at all. I start them skin side up, then flip them a few minutes in, letting them completely cook through skin side down.
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