Of all the various meats on offer, chicken is perhaps one of the most popular. Despite its popularity, it can, without additional ingredients, become a little boring and dull. To give added zest to the dish a number of ingredients may be used and experimented with. The following paragraphs offers some new ideas for a recipe for broiled chicken.
Often, people confuse broiling with grilling, when in fact there is a difference. Broiling involves applying heat to the top surface of the food product. Before discussing recipes for dishes, it is important to ensure that the meat is prepared properly for this method of cooking.
When broiling chickens, different parts of the bird should be prepared in a certain way. For example, breasts should be completely flattened, and the cook should use breasts of approximately the same size to ensure even cooking. If using a full chicken then it should be butterflied, in other words, the backbone should be removed and the breastbone should be flattened. Skewers should be used and thread through the breast and thighs to flatten the bird. The heat source should be about 5 to 6" away from the meat.
Marinades are easy to prepare, add flavor, and prevent meat from drying out, they can also act to tenderize meat. Marinades should contain an acidic ingredient like vinegar, wine or citrus juices. Meat should always be left to marinate in the refrigerator. After marinating, the excess liquid should be saved and used to baste the meat with during cooking. The bird should be basted every 5 to 10 minutes to prevent it from becoming dry.
A marinade can be made from garlic and ginger and is prepared as follows, mix 3 cloves of crushed garlic with 3 tablespoons of ground ginger. Add the juice from 4 limes and 1 tablespoon of olive oil. Leave the meat to marinate for up to twenty minutes. Remember to baste with the mixture also.
For those who like spiced ingredients, chickens can be marinated in 60mls of lime juice, two chopped jalapenos and three garlic cloves crushed. Season, and leave to marinate for about an hour. Use the left over mixture to baste meat with.
A beer marinade will add a depth of flavor to a dish and can be prepared using the following, 2 crushed cloves of garlic, a finely chopped onion, 240mls of beer and 120mls of soy sauce. Parsley can also be added.
Rubs are also excellent for sprucing up chickens and adding extra flavor. As they are not in liquid form like marinades, one should use the juices from the chicken during cooking to prevent meat from becoming to dry. When using this form of flavoring, rub the meat approximately one hour before cooking and leave in the refrigerator. The flavorings will then be absorbed by the meat.
Many ingredients that can be found in the store cupboard are excellent for making rubs. Such ingredients include dried oregano, cayenne pepper, chili powder, grated lime, orange or lemon peel, dried rosemary and ground mustard. Sea or rock salt and ground black pepper are also ideal for rubbing meat with.
The best recipe for broiled chicken will be a matter of taste, however, there are a number of ingredient options on offer. It is fun to experiment and there may be other ingredients that the cook would like to try.
Often, people confuse broiling with grilling, when in fact there is a difference. Broiling involves applying heat to the top surface of the food product. Before discussing recipes for dishes, it is important to ensure that the meat is prepared properly for this method of cooking.
When broiling chickens, different parts of the bird should be prepared in a certain way. For example, breasts should be completely flattened, and the cook should use breasts of approximately the same size to ensure even cooking. If using a full chicken then it should be butterflied, in other words, the backbone should be removed and the breastbone should be flattened. Skewers should be used and thread through the breast and thighs to flatten the bird. The heat source should be about 5 to 6" away from the meat.
Marinades are easy to prepare, add flavor, and prevent meat from drying out, they can also act to tenderize meat. Marinades should contain an acidic ingredient like vinegar, wine or citrus juices. Meat should always be left to marinate in the refrigerator. After marinating, the excess liquid should be saved and used to baste the meat with during cooking. The bird should be basted every 5 to 10 minutes to prevent it from becoming dry.
A marinade can be made from garlic and ginger and is prepared as follows, mix 3 cloves of crushed garlic with 3 tablespoons of ground ginger. Add the juice from 4 limes and 1 tablespoon of olive oil. Leave the meat to marinate for up to twenty minutes. Remember to baste with the mixture also.
For those who like spiced ingredients, chickens can be marinated in 60mls of lime juice, two chopped jalapenos and three garlic cloves crushed. Season, and leave to marinate for about an hour. Use the left over mixture to baste meat with.
A beer marinade will add a depth of flavor to a dish and can be prepared using the following, 2 crushed cloves of garlic, a finely chopped onion, 240mls of beer and 120mls of soy sauce. Parsley can also be added.
Rubs are also excellent for sprucing up chickens and adding extra flavor. As they are not in liquid form like marinades, one should use the juices from the chicken during cooking to prevent meat from becoming to dry. When using this form of flavoring, rub the meat approximately one hour before cooking and leave in the refrigerator. The flavorings will then be absorbed by the meat.
Many ingredients that can be found in the store cupboard are excellent for making rubs. Such ingredients include dried oregano, cayenne pepper, chili powder, grated lime, orange or lemon peel, dried rosemary and ground mustard. Sea or rock salt and ground black pepper are also ideal for rubbing meat with.
The best recipe for broiled chicken will be a matter of taste, however, there are a number of ingredient options on offer. It is fun to experiment and there may be other ingredients that the cook would like to try.
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