Friday, June 5, 2015

The Food Lab's Grilled Chicken World Tour: 5 Recipes to Rock Your Backyard Bird

Most of the time, grilled chicken is dry, bland, or stringy with burnt skin. But when I visit my mom or head to family reunion cookouts, chicken is what she asks for. That's because provided you grill chicken right—and that means making sure you hit that 150°F mark in the breasts, no more, no less, and cooking them in a way that optimizes smoky flavor and crisp skin—it can be the showstopping-est, most-sought-after dish on the block. Here are five of my favorite ways to do it from around the world. Read More

from Serious Eats via bottle coolers

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