juicy, tender chicken with plenty of sweet, smoky-flavour - gas grill
In theory, the skewers of roast chicken sound great: char-
Juicy pieces of meat coated with sweet and sour and meat sauce.
However, if there is no layer of insulating skin, even the fattest thigh meat will dry and harden in the hot environment exposed to the grill, forget to exceed
Thin skin chicken breast meat.
Our goal is simple: juicy and tender chicken with a lot of stickinesssweet, smoke-tinged flavour.
Pickling is a common way to prevent dry meat, but in this case the salt water makes the meat so smooth that the barbecue sauce refuses to stick together.
The effect of salt rubbing is better;
When the chicken is cooked, the friction becomes crispy on the appearance of the chicken, forming a rough surface, and the sauce can be really attached to it.
To get an incredible flavor and juicy meat, we turned to an unusual technique: grind the bacon into a paste and apply it to the bacon.
Our bacon combines sweet and smoked peppers with a little sugar
The chicken made by Y rub is juicy, tender and full
Season with smoked depth with barbecue sauce.
Roast chicken kebabs: 6 parts start to finish: 1 hour and 45 minutes, use the big hole in the box grinder to grind the onion into sauce.
For these kebabs, we prefer dark thigh meat with flavor, but white meat is available.
No matter which one you choose, do not mix white and dark meats on the same skewer because they are cooked at different speeds.
If you have a thin piece of chicken, cut them into pieces larger than 1 inch, roll them up or fold them up to about 1-inch cubes.
Turbinado sugar is usually sold as raw sugar.
Can replace du Meira sugar.
You need 4 12-
An inch of metal skewers for this recipe.
Sauce: 1/2 cup ketchup1/4 cups moratos 2 tablespoons grated onion2 tbsp Worcester County sauce 2 tbsp Dijon mustard2 tbsp apple cider vinegar 1 tbsp packed 2 tbsp pepper 4 tbsp turbinado sugar 2 tbsp kosher 2 tbsp smoked 2 slices of bacon, cut into 1/2-
1 pound boneless, skinless chicken thigh or breast cut into 1-
Inch unit of sauce: stew all ingredients in a small pot with fire, stirring occasionally until about 1 cup, 5 to 7 minutes.
Transfer the 1/2 cup of sauce to the small bowl and leave the remaining sauce for consumption.
Chicken: add chili, sugar, salt and smoked chili in a large bowl.
Process bacon in a food processor until a smooth paste is formed after 30 to 45 seconds, scraping the sides of the bowl as needed.
Add bacon paste and chicken to the spice mix, mix with a hand or rubber spatula until the ingredients are fully mixed and the chicken is fully coated.
Cover the plastic wrap and refrigerate for 1 hour.
Put the chicken tightly on four 12-
Metal skewers in inches. —
Charcoal Grill: fully open the bottom vent.
Light chimney starter three-
Dormitory full of charcoal coal balls (4 1/2 quarts).
When the coal portion at the top is covered by volcanic ash, fall evenly over half of the grill.
Place the cooking grate in place, cover the lid and fully open the lid vent.
The grill is heated to heat for about 5 minutes. —
For gas grill: adjust all burners to high, cover and hot grill until hot for about 15 minutes.
Adjust all burners to medium sizehigh.
Clean and refuel the cooking grate.
Put a skewer in a hot place on the grill (
If charcoal is used), and cook (
Cover if gas is used)
Turn the kebab every 2 to 2 1/2 minutes until it turns brown and slightly scorched for 8 to 10 minutes.
Brush the top surface of the skewers with a 1/4 cup sauce, flip and cook until the sauce hisses and Brown in the spots for about 1 minute.
Brush the second side with the remaining 1/4 cup sauce, flip and continue cooking until the spots hissed and Brown for about 1 minute.
Transfer the skewers to the platter, tent with aluminum foil and rest for 5 to 10 minutes.
Serve the sauce separately.
Nutritional information for each meal: 282 calories;
The calorie of fat is 108 calories; 12 g fat (3 g saturated; 0 g trans fats);
84 mg of cholesterol; 771 mg sodium;
25 grams of carbohydrates; 1 g fiber; 22 g sugar; 18 g protein.
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