Get the perfect grilled chicken - Times of India - the best charcoal bbq grill to buy

Planning a New Year's meal of grilled chicken breast?TOI brings you the best secret!Although we like roast chicken very much, it must also be noted that roast chicken is the most difficult meat to barbecue.Anything that exceeds its ideal temperature is almost immediately equivalent to drying the meat.The physical shape of the breast is not friendly in this regard, because its uneven height means that if the thin part of the meat is not cooked, the bulky center cannot be cooked.We tell you the best way to roast chicken breast.First, the height is uniform.This includes giving the chicken a good blow, which is also good for easing any suppressed attacks.Put it in a reusable plastic bagThe thick plastic does not break when it is broken, and the sealed bag ensures that the chicken juice is not sprinkled in the kitchen.Once safely placed in the bag, slam the thicker part of the breast until they match the height of the thinnest part.Don't go there too thin, though.Too much chest beating will make it easier to get too high.heat.Clean and refuel the grate before you grill.Since breast without skin has no fat to protect them from the heat, this is equivalent to the fact that they are easily glued to the grate, which is alleviated by the cleaning and oily grill grateThe chicken is uniform in thickness, juicy in salt water, the grill is clean and ready for the hot fire.It shouldn't be too hot here, because too much heat can easily dry the breast.Instead, you don't want to be too low either, because there won't be Brownings in this way, and you'll end up with pale, unappetizing chicken.A medium-high fire, 375-450 degrees Fahrenheit, almost perfect, creates a golden shell without eating meat.On the direct medium, it takes only a few minutes for the chicken breastHigh temperature, Brown, cooked at the same time.That being said, it's always a good idea to have twozone fire—All the coal is piled on one side of the charcoal grate.In case the chicken turns brown before cooking is done.This way, you can finish the chicken on the cool side of the grill, cover it, and avoid burning your breasts if needed.Insert the thermometer into the middle of the breast-You know, it's done when the chicken reaches 160 degrees Fahrenheit.After a forced break on the grill, the meat temperature will continue to rise to the FDA-approved 165 F.If you like to play by the rules, it's all good, pulling the chicken faster at 150 degrees Fahrenheit, which will make the breasts more delicious.Dress it up with coriander pesto or mangoBarbecue sauce in habanello.Enjoy the feast!