Grilled chicken is a classic if it’s seasoned correctly and perfectly grilled. One of the easiest ways to infused chicken with loads of flavor is to marinate it.
A marinade is a liquid mixture often seasoned with herbs and spices which coats the meat to impart flavor. Marinades that are made with the addition of acidic liquids such as buttermilk and citrus juices also help to break down the meat and make it more moist and tender. Marinades are made with a wide variety of different seasonings according to individual taste.
Here is an Asian inspired marinade for example ginger, garlic, red pepper flakes, sugar, sesame oil, and soy sauce are mixed together in a large non-reactive container or plastic resealable bag. Don’t worry about exact measurements. Making marinade is an art not a science, experiment and changed them up however you like. The container or bag can be left at room temperature for 30 minutes or refrigerate it up to 24 hours. Turn the chicken a few times while marinating so that each piece gets evenly coated.
Spice rubs are paste or another way to add terrific flavor to grilled chicken. A spice rub is a dry mixture of herbs, spices, salt and sometimes sugar. And a spice paste is a rub that has been mixed with oil. Any combination of herbs and spices can be used.
For Mediterranean flavors for example combine dried oregano, tarragon, thyme, rosemary, garlic, lemon, pepper and salt. Mix in a bit of olive oil to create a thick spreadable consistency.
You can apply this spice paste directly on top of the skin, and rubbing it underneath the skin adds vibrant flavor to the meat. The paste can be applied 15 minutes before grilling or up to two hours in advance and refrigerate it. The chicken should be at room temperature before grilling. Always wash your hands, cutting boards and any utensils after handling raw meats.
For big appetites, prepare entire chicken halves. Place a wash and dried chicken with the breast side down on a cutting board. Use poultry shears or a very sharp knife and cut alongside the backbone. Snip or slice on both sides of the backbone, remove the entire piece. Turn the chicken over breast side up with both hands press down on the rib cage and flatten the chicken. Now cut the chicken in half, trim off the wing tips and any extra skin they might burn or cause flare ups. Season with the rub or marinate.
Chicken with the skin on sure is tasty, but if you want to avoid the extra fat, remove the skin after cooking the chicken not before to keep that juicy flavor. Bone in chicken also has more flavor than chicken without the bones. With these irresistible techniques your grilled chicken will be bursting with flavor.
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