charcoal bbq grill Grill Chicken Breasts Outdoors Perfectly With These Top Tips

It's easy to roast chicken breast-Any weekend dinner or entertaining guests at a barbecue.Although the roast chicken is simple, it is also easy to overdoCook them, and/or end up with meat that lacks flavor.These simple tips and tricks help you get tender, juicy results every time you light the grill.
It's easy to stir your homemade marinade with your ingredients in the pantry!Just add the ingredients of the marinade to the blender and stir until smooth.To season the grilled chicken breast, you can also rub it dry.But it is best to stay overnight (up to 12 hours ).
Place the chicken in a sealed bag or container and pour it into the marinade.Sealed and refrigerated.If rubbed with dry, sprinkle olive oil on the chicken breast to make sure all the meat is good --coated.Sprinkle on the dry wipe and gently knead the seasoning into the meat.
Place the seasoned chicken in a sealed bag or container for 1 hour.This will ensure that the chicken on the grill is cooked evenly.When you are ready to roast chicken breast, brush the grate with a brush to remove the food particles remaining in the last barbecue.
Brush or spray the grill with cooking oil to make sure the meat is not glued to the grill.Preheat the grill to medium temperatureKeep the grill covered and set high (about 350 to 400 degrees F ).If a charcoal grill is used, ignite the coal balls in the metal coal chimney and let them heat until the coal begins to turn white.
Pile the coal on the grill floor and replace the grate.Cover the grill and heat the grate.If the barbecue is heated directly, place the chicken breast directly on the hottest part of the coal on the grate, or on the burner and lid.Continue cooking and flipping until most of the meat is golden brown and the chicken is cooked.
To test if it is delicious, remove the chicken from the grill with pliers and insert the meat thermometer into the thickest part of the breast.To get an accurate reading, wait for the needle or number to stop moving.If you don't have a meat thermometer, put the chicken on the cutting board and cut it all the way.
The chicken is cooked without pink.
If there is a flash at any time during the barbecue, simply use the pliers to remove the breast from the direct heating and place it in the cooler part of the grill until the flame is extinguished., Brush the sauce on the chicken in the last part of the cooking process.Since the barbecue sauce contains sugar, it will cook faster than the meat, so be sure to brush the chicken a few minutes before it is cooked.
If the barbecue is heated indirectly, place the chicken breast on the side of the grill or on the cooler part.Let the chicken cook slowly and turn occasionally until the breast is golden brown, strong but elastic, with an internal temperature of 165 degrees F.Place the roast chicken on a plate or a cutting board for 10 minutes.
This allows the juice to be distributed in the meat to produce the best tenderness.If you have other food to grill or prepare, you can also cover the meat with foil.Make sure the chicken is served at least 140 degrees F.
In addition to your favorite side dishes, roast chicken is provided.You can put all your breasts on them or cut them into large pieces and put them on the guest's plate.Other great additions are garlic, fresh ginger, onions, and 2 to 4 teaspoons of your favorite dry herbs, spices or seasonings and sea salt.
Try some delicious flavors of soy, ginger, garlic, oil, or tequila, green juice, garlic, and chili.If you use the store-Bought dry friction and look at what friction includes on the ingredients list.If it\'s salt-Because salt is a natural meat tenderizer, make sure to add some sea salt.
Use dried basil, rosemary, oregano, Italian dressing, Provence herbs, ground cumin, coriander, rat sage, pepper, onion powder, garlic powder, chili powder and other herbs and spices ginger and curry powder