GET GRILLIN’

GET GRILLIN’

Warmer weather, long weekends and chicken on the grill – it must be May in Manitoba.  If you’re just getting reacquainted with your barbecue, here are some tips to make your next grilled meal a success.

  1. Take chicken out of the fridge 30 – 45 minutes before you intend to cook it.  Losing some of the fridge chill before grilling means the chicken will cook more evenly and a couple of minutes faster.
  2. When you don’t have time to marinate your chicken, give it a quick flavour boost with a spice rub.  Herb and Brown Sugar, and Sweet n Smokey Paprika are two of our favourites.
  3. Always throw out marinades and sauces that have touched raw chicken.  To use a marinade as a basting or dipping sauce, double the marinade recipe then use half for marinating the chicken and save the other half for basting or dipping.
  4. Keep the lid down on the barbecue during cooking.  This keeps the heat in, and keeps the critters out.  There’s nothing worse than watching a crow fly off with part of your dinner because someone left the BBQ lid up (true story)!
  5. The best way to tell when chicken is perfectly cooked is to use a digital meat thermometer.  Crossing your fingers, poking the chicken, or slicing it open aren’t nearly as helpful as a good thermometer. Grill chicken pieces to 170F, burgers to 175F and whole birds to 180F.
  6. Let your chicken rest at room temperature after it comes off the grill.  It will be much juicier after resting for 5 minutes (boneless pieces) or 7-10 minutes (bone in pieces) or 15-20 minutes (whole birds).

Now for some grilling inspiration.  Click on the photo to go to the recipe.

Borbon Kebobs w Stone-fruit

Bourbon Chicken Kebobs with Grilled Stone-fruit

Coconut Lemongrass Chicken

Coconut Lemongrass Chicken

Tandoori Chicken

Tandoori Chicken

Grilled Chicken Veg Pizza

Grilled Chicken and Vegetable Pizza

Buffalo Chicken Burgers

Buffalo Chicken Burgers with Blue Cheese Slaw