Next up in mini course on cooking chicken: Grilled Bone-in Chicken Thighs!
Whenever cooking meat or poultry with the bone on, the cooking time takes a little longer. The bone can be in the center or perimeter and location also affects cooking time. Center bones take longer to reach and the meat near the bone is the last to cook because the bone holds that coldness from the refrigerator.
The best alternative on the grill for cooking anything with a bone is to start with direct heat and then move to the other side of the grill and finish on indirect heat. This keeps the outer meat moist and slowly lets the heat permeate throughout.
Chicken thighs have more fat than the breast, so if you overcook a little, it’s a bit forgiving. Use marinades, rubs or just plain old salt and pepper with a little olive oil.
Fire up the grill and get started on your grilled bone-in chicken thighs tonight!
Here’s another video in our mini course on cooking chicken: Grilled boneless chicken breast. Pound the breast with a meat pounder or heavy bottomed skillet to an even thickness. Use your favorite marinade, rub or merely sprinkle with salt, pepper and a drizzle of olive oil.
A grilled boneless chicken breast cooks quickly. Close the grill on the first few minutes. Gently pull the chicken away from the grate. If it doesn’t release easily, let it cook a minute or two more. Pulling now only rips the meat.
Flip the boneless chicken breast and continue cooking for a couple minutes more with the cover closed. Use a thermometer to get an internal temperature; 165 degrees F is considered safe, I prefer 170 degrees F to make sure there’s no pink left. Don’t forget to let them rest for 3-4 minutes!
These boneless chicken breasts are moist and flavorful, as well as quick and easy.
Skirt steak is a flavorful working muscle that is versatile. Avoid overcooking as it becomes very tough and dry. Marinate a skirt steak, use a rub or simply season with salt and pepper. This tasty steak is also great to use for fajitas, and an excellent choice for a Chinese stir fry. For fajitas or a stir fry, cut the meat with the grain, I know it goes against custom, but for these recipes, cutting with the grain results in tender pieces that are easier to bite into.
Throw some red onions, bell peppers and corn on the cob on the grill along with the skirt steak!
Today we’re making grilled pork chops; not just any grilled pork chops, but double-thick pork chops!
I use a simple marinade for two chops of fig vinegar, olive oil, dried sage and salt and pepper. It’s a subtle marinade and complements the pork chops nicely.
These pork chops are thick and need both direct and indirect heat. Start over the direct heat to sear and color the chops on both sides, then move to the indirect heat, turn the direct heat to low. The ideal grill temperature is 300 degrees F.
Cook until the internal temperature is 140 degrees F; let rest for 8 minutes. These pork chops are slightly pink inside and very juicy!
Making a grilled butterflied leg of lamb is perfect for a summer get-to-together!
Use any rub or marinade to flavor and let sit at least four hours or overnight. If the butterflied leg of lamb is large and unwieldy, don’t hesitate to cut it apart using the natural lines of the lamb to help you cut it into parts. This helps cook the lamb evenly and you can take the smaller pieces off sooner.
Light up the grill and get your lamb on the grill!
As part of our grilling videos, we’ve included a little mini course on grilling chicken. The first in the series is how to cook grilled chicken breast with the bone in.
Any time you cook meat or poultry with the bone in and skin on, it takes a little longer. The benefit of cooking this way is a more succulent and juicier chicken breast. If you have the time, it’s definitely a worth it!