Recipes from the Collection of Mark and Danielle Hughes
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BBQ TipsChicken Like to grill chicken? Then heed the tips from Cheryl and Bill Jamison, who believe that grilled chicken is "one of the most frequently botched foods"' cooked in America. The New Mexico outdoor-cooking experts have seen it all too many times: chicken that's burned on the outside, still raw on the inside. In "Chicken on the Grill" (William Morrow, $24.95), they give pointers on grilling chicken so it's crispy on the outside, juicy and tender inside. More than 100 recipes are included for cooking whole chickens, boneless breasts, wings, even livers. The most common grilling mistake? Not judging the temperature before plopping down the poultry. To gauge it, place your hand a couple of inches above the top of the cooking grate and count the seconds until the heat forces you to pull it away. One to two seconds means hot; three seconds indicates medium high; and four to five seconds is moderate heat. Boneless, skinless chicken breasts should be cooked uncovered for 6-8 minutes total on moderate heat (4 to 5 seconds with the hand test), turned onto each side twice. |