Great Canadian grill guide: Sizzling chicken
Photography by Yvonne Duivenvoorden
Andrew Chase, Food Editor of Homemakers Magazine offers these pointers on grilling chicken; "Tailor your cooking method to your type of grill. Modern gas grills are getting hotter and hotter, so grilling directly over medium-high heat often burns the outside of the chicken before the inside is cooked through. So, if you have a powerful grill, begin cooking over medium heat. Or you might prefer to grill with indirect heat and finish crisping the outside of the chicken over direct heat. If you are cooking on a charcoal or gas grill and your chicken is blackening, raise the rack higher and farther away from the heat or move the chicken pieces to an area of the rack where they will cook with indirect heat. And always keep a spray bottle of water handy to put out flare-ups!"
Click here for more recipes from our Great Canadian grill guide.
Forum Buzz
- Thick shortbread recipe
- cake n pastry flour vs all purpose flour
- Braided Bread Loafs
- Dark Christmas Cake in one of the early issues of CL (Also s
- banana chocolate chunk bread pudding
- How do you Receive the Free Cookies, Bars, Squares cookbook?
- What to eat after wisdom teeth pulled.
- Rocky Mountain Shortbread Recipe
- Recipe from old Milk Cookbook
- cable hat pattern
