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Grilled food is preferred by most of the people. It is not only tasty but healthy too. A chicken on the girdle is a fantastic option to add the proteins in your meal. It will provide the high content meat with lower calories and fats that will be a great choice for filling one’s tummy up. It will help in losing the weight and getting a fitter body which looks great in shape. Therefore chicken is a great addition in your meal and especially when it is grilled. You can read the article to get more information and necessary tips for cooking the chicken on an indoor grill.
Indoor grills are gaining more popularity. It is a great method of cooking food with fewer calories and fats. Indoor grills take the lesser time and let you enjoy your quick meals. Here are the tips that will help you to cook chicken in an amazing way:
- Picking up the right chicken for cooking: the important and first thing is to decide which cut of the chicken you would pick. It will depend on the cooking time that you can give from your busy schedules. If you are opting the larger cut that includes the whole legs, bone-in chicken breast etc, it will take a longer time to cook. Smaller pieces will take smaller time in cooking. If you need the quick-cooking then stick to the small pieces of the boneless chicken.
- Pound the chicken which is boneless and skinless: if the chicken is uneven in shape like the boneless and skinless chicken it becomes complicated to grill it. So it becomes to pound it before grilling. It will reduce the cooking time and will allow even and uniform cooking of the chicken.
- Butterfly the whole chicken: It is a great and impressive idea to grill the whole chicken. It will be appealing to both white and dark meat lovers. But it is a time-consuming process, therefore, it is advised to carve up the chicken nicely before grilling it whole. Butterflying means to cut out the backbone so that the chicken lies flat and it becomes easier to grill it will boost the grilling time and will allow uniform cooking of the chicken.
- Adding the flavour before grilling: this is the most crucial and beautiful part of cooking. Injecting the flavour into the chicken may require some time but it will add a great flavour to your meal that you would love to eat. Try marinating or giving the salt rub or the brine for adding the flavors to your chicken.
- Preparing your grill before grilling the chicken: A grill needs to be preheated before grilling the chicken. It will help in quicker cooking and will cook the chicken in a perfect manner.
- Stay away from the high heat: temperature plays an important role in cooking the chicken. If the temperature is set too high it will burn the upper crust of the chicken and the inner layers will remain undercooked. So it is advised to cook the chicken on medium temperature that will cook the chicken with the perfect tenderness and pinkness.
- Cover the grill: people always forget to cover the food while grilling. It will take lesser time to cook the chicken when it is covered. It will create an environment similar to the oven and will help in retaining the juices of the chicken.
- Avoid the cross-contamination: It is important to prevent raw contamination when you are cooking the raw chicken. Wash your hands and other surfaces well with water even the platter that you used to take the chicken out of the grill.
- Serving: when you are brushing the chicken with the sauce, try to keep aside a small quantity of sauce which could be used for serving the chicken. Remember you have to boil it properly before using it for the serving purpose.
- Sauce or baste often in the end: chicken from which the sauce glazes out and caramelizes onto it is loved by everyone. But brushing the sauce is not recommended until the end. Flip the chicken a few times and begin the bating process 15 minutes before the chicken is completely cooked.
- Use a thermometer: the chicken should be cooked at an optimum temperature. The temperature should be safe therefore using the meat or instant-read thermometer is required to check whether the chicken is completely cooked or not. Make sure that the thermometer is not touching the bone part and always use the thickest portion of the thickest piece of the chicken.