Learning how to grill is not as hard as you would see on
television. All you need is the proper temperature for your griller especially
if you are using an electric grill. Nevertheless, if you have the conventional
griller, try to find some dried wood or charcoal. Ignite the coals or wood by
placing crumpled papers below each coal and then set the papers on fire. Do not
pour gasoline on the coals or dried wood. The smoke coming from the coals will
give a gasoline-like aroma to your grilled meat. These are your best weapons in
grilling.
Choose the best part of the chicken. I usually use chicken
thighs and legs since they are the fattiest parts of the chicken. These parts
will yield a juicy, barbecued chicken. Although these may sound unhealthy, the
taste is incredibly delicious. Some would still prefer grilling chicken breasts
with the skins on.
Before you start grilling your chicken, do not forget to
marinate them at least overnight. Yes, overnight. This is because the longer
you marinade your meat, the better absorption of flavors happens. I prefer to
use store-bought marinades as these save much preparation time in the kitchen.
The downside of most ready-made marinades is their high sodium content. But if
you have time, you can make your own marinade from scratch. In the recipe
below, the marinade and the chicken were simmered together to speed up the
process of grilling and also to let the flavors marry together. I like
Asian-style marinades such as this:
For every kilo of chicken:
- cup light soy sauce (available in the Asian section of grocery stores)
- 2-3 tablespoons of freshly squeezed lemon or lime juice
- 4 tablespoons brown sugar
- 1 medium stalk of lemon grass (pounded)
- 3 cloves crushed garlic
- 1 teaspoon sesame oil (optional)
Combine all the above ingredients in a heavy skillet and let
it boil for two minutes. Add in the chicken and simmer for another five
minutes. Drain the chicken in a colander and reserve the marinade for basting
during grilling. Basting is necessary so that the chicken won’t dry out. The marinade can
also be made as a sauce by making a basic roux. This is simply done by placing
a tablespoon of butter on a non-stick pan and let it cook for minutes. Pour
over the marinade and whisk until the sauce thickens. Taste the sauce and
adjust the seasonings accordingly.
You can also opt to make a dry, rub marinade. This dry rub
is comprised of herbs and spices and a little oil. For chicken, dried or fresh
tarragon and rosemary blends together very well. If you want a spicier, grilled
chicken, add a pinch of chili powder and cayenne pepper. There are limitless
marinades for grilled chicken. A little imagination and creativity are the
keys. Make sure that when grilling the chicken, never let the flame flare up.
This will result in burnt chicken. This does not appeal both to the eyes and to
the palate. If this occurs, sprinkle a little water over the flame. Some also
like their grillers to be covered during the grilling process.
