No tricks, just chix.
in the past for oven-cooking applications, and I'm happy to report that it is just as successful for cooking chicken on the grill. How does it work its magic?
After you cut out the backbone and flatten the bird, I find that running a metal or wooden skewer through its thighs and breasts will keep it level and make it easier to maneuver on the grill.There are two goals when you're cooking chicken on the grill. The meat needs to cook through to the center, and the skin needs to be well rendered and crisped. The order in which these two goals are best achieved is up for debate, and something I'll address in the next section.
This is because when you place a cool bird over hot coals, it can't actually start crisping up until much of the moisture and fat is rendered out of the skin. With the chicken started on the cooler side of the grill, this rendering occurs as the chicken is slowly cooking, so that by the time it hits the hot side of the grill, there is very little moisture or fat left in the skin, allowing it to crisp extremely rapidly.
A quick flip to finish over the hot side of the grill is all it needs to reach crispy perfection. By pressing down on the back of the chicken with a stiff spatula, you can make extra sure that all the skin gets good contact with the hot grill. Head to your average supermarket and you'll find three to four different size classifications for chickens. They're all great for different purposes, and choosing one depends largely on your goals.
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