4 tips for mastering the grill – Sterling Journal-Advocate
(Family Features) The end result of perfectly cooked chicken is an appetizing meal that smells as good as it tastes and invites loved ones to the patio. To get that juicy, tender flavor that brings family and friends together, it’s important to keep a few safety and cooking tips in mind.
Fire up your grill, season poultry to perfection, and serve up a safely cooked meal at your next barbecue with these tips from the experts at Perdue Farms.
Maximize your budget
For a tasty meal without breaking the bank, consider less expensive cuts of meat like bone-in thighs or drumsticks, or cook a whole chicken that can last for several meals. In addition to savings at the grocery store, these cuts can also withstand higher temperatures on the grill for juicy, tender results.
Save some time
An easy way to maximize your time around the grill while reducing prep and mess is with a pre-cut option like Perdue Fresh Cuts Diced Chicken Breast, a perfect solution for skewers. Recipe ready in easy-peel packaging, chickens are hatched and harvested in the USA on an all-vegetarian diet and free of antibiotics, hormones or steroids.
Add favorite seasonings
Because seasonings can sometimes come off on the grill, try seasoning before and after cooking for a tastier end result. If you plan to marinate, be careful not to over-marinate as acid-based marinades can start to break down the meat fibers. Remember before and during seasoning raw meat to keep good food safety practices in mind. Wash your hands, cutting boards, knives, scissors, sink, and all work surfaces for 20 seconds with hot, soapy water and don’t let raw meat or its juices touch others food.
Trust the thermometer
Once your grill reaches your desired heat, place chicken on the grates with confidence, trusting a meat thermometer to measure doneness. This recipe for Easy Kona Pineapple Chicken Skewers, for example, calls for 10-12 minutes on the grill, but it’s important to check for an internal temperature of 165 F rather than just relying on recommended cooking times. Be sure to serve using a clean platter and utensils that have never been touched by raw meat. Refrigerate any leftover chicken immediately and use within 3-5 days.
For more grilling tips, visit lost.com/how-to/grilling.
Easy Kona Pineapple Chicken Skewers
Preparation time: 45 minutes
Cooking time: 15 minutes
- 1 can (6 ounces) pineapple juice
- 2 tablespoons vegetable oil
- 1 lime, zest and juice only
- 1 tablespoon of sugar
- 1 piece (1 inch) fresh ginger, grated
- 1/2 teaspoon red pepper flakes
- 1 package Perdue Fresh Cuts Diced Chicken Breast
- 1/2 fresh pineapple, cut into 16 pieces
- 1 large red bell pepper, seeded and cut into 16 pieces (1 inch)
- 4 metal skewers or 8 wooden skewers (12 inches) soaked in water for 30 minutes
- In a bowl, whisk the pineapple juice, vegetable oil, lime juice and zest, sugar, ginger and red pepper flakes until the sugar dissolves. Add the diced chicken breasts, cover and marinate in the fridge for 30 minutes.
- Thread alternately pieces of chicken, pineapple and red pepper onto skewers. Discard the remaining marinade.
- Heat lightly greased grill or grill pan over medium-high heat. Grill the skewers 10-12 minutes, turning every 3-4 minutes, until the chicken is firm to the touch and a meat thermometer inserted in the center registers 165 F.
- Remove the skewers from the grill, rest for 2-3 minutes and serve.
Point: If using wooden skewers, soak them in water for 30 minutes to prevent the skewers from burning on the grill. If you are using metal skewers, remember that the chicken will cook faster because the metal will conduct heat and cook the chicken cubes from the inside while cooking the chicken from the outside.