Hello! Are you tired of cooking indoors? With March's cold, snowy weather I am ready to pull out my grill and flare it up! Today I am going to share with you one of my favorite "chicken on the grill" receipes.
Preparation:
* 2- 1/2 Chickens
* Seasoning- Season salt (my preffered seasoning),
but there are other options like: salt and pepper, grilling herbs, McCormick's Kickin' Chicken rub or your own!
* Grill
Instructions:
1) Start grill
2) As the grill is warming up, remove chicken from the plastic package, discard the plastic in the waste/recycling.
3) Put chicken on a clean plate or surface
5) Trim chicken by removing excess skin or fat
- this is another personal preference, it also helps reduce flare-ups as chicken is cooked over the grill
6) Season chicken with desired seasoning
7) When grill is ready, place chicken on the grill.
PREFERABLY BONE SIDE DOWN!
- this allows for an even cooking of the meat on the opposite side
- reduction in lost amount of juices and dry white meat
- reduces flare ups
-easier, just put the chicken on the grill and let it cook for 25- 40 minutes
(may vary on the type of grill and setting of heat)
8) Check chicken for doneness by using a thermometer and placing it in the white and dark meat.
Thermometer must read 165 degrees Farenheight!
9) Enjoy!
