The grilled chicken is not, absolutely: smoked roasting at low temperature is preferred. however, it requires similar attention. The parts should be grilled to prevent them from igniting and often turning them properly. Cooking chicken with benefits takes advantage of the chef and associate chef Adam Perry Lang's roasting method, who squeezes his sauce with water and then paints it on the meat that cooks his coat coat, allowing it to shrink and amplify rather than collect and burned.
INGREDIENTS
- 1 cup of barbecue sauce
- 6 to 8 chicken legs (drums and thighs) on skin, on bones, about 3 1/2 to 4 pounds
- Basket of salt and black pepper, to taste
PREPARATION
- Install a fire on your grill, leaving one side without coal. When the coals are covered with gray ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds), you are ready to cook. (For a gas grill, turn one of the burners down or off, lower the lid and heat for 15 minutes.)
- Meanwhile, combine the barbecue sauce with 1 cup of water and stir to combine. Set aside.
- Sprinkle the chicken pieces generously with salt and pepper, then grill them directly over the coals and cook for about 15 minutes, turning every 5 minutes or so, and brush with the barbecue sauce. When the chicken skin starts to crunch and darken, move the pieces to the cooler side of the grill and allow them to cook for another 15 to 20 minutes, or until the peek inside shows that the meat is no longer red in the center.
- Return the chicken back to the hot side of the grill and coat with the sauce, turning the meat several times. Remove to a heated baking tray and serve.
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