然后呢’s a simple rub with paprika (great for color) and olive oil (no sticking on the grill). Onto the 热 side of the grill the chicken goes for searing, then the 凉 side for finishing. And you have beautiful, perfectly juicy grilled chicken breasts!
2准备烧烤架: Arrange your grill so that one side is for high direct heat, and the other side is 凉er. Alternatively, you can use a grill pan, set over medium-high heat.
3在鸡上涂油和辣椒粉: 从盐水中取出鸡胸肉并拍干。涂上橄榄油,并均匀撒上辣椒粉。
4烤鸡胸肉: Brush some olive oil on the grill grates. Place chicken breasts on the 热 side of the grill (or on the grill pan). Let the chicken grill, undisturbed, until the pieces start getting some grill marks (you can lift up one to check).
When the chicken pieces have browned on one side, turn them over, and move them to the 凉er side of the grill. Cover, and let them finish cooking.
We like 烧烤炉 so after they browned I flipped and quickly brushed on 烧烤炉 sauce. Then moved to 凉er side until temp hit 155 then let rest covered in foil for 10 min. Came out very moist! 这有点咸,我们没有任何犹太洁食,所以我们用食盐,这可能是有原因的。会再次使用!
I followed this recipe for the first time tonight and it was a hit with the family. I altered it slightly 通过 basting the chicken breasts with our favorite 烧烤炉 sauce as they were on the 凉er part of the grill. They came out delicious and juicy!
I’我打算今晚做这个,但是我’我对某事有些困惑。据说要把鸡肉亲爱的“hot”烧烤的一面,然后将其移至“cool” side of the grill. I assume this means direct and indirect heat, but how 热 is the 热 side supposed to be; and should the 凉 side have the burners completely turned off?
如此简单又很棒的沙拉。我仍然更喜欢将较厚的鸡胸肉切成两半,以使烤架上的鱼片更薄,然后将其很好地烧焦。同样,这对我来说只有15分钟的时间太好了(时间紧迫)!
xxxxxxyyyyy
像往常一样,我在检查w简易食谱之前就走了自己的路。…胸部融化,然后放入橄榄油,盐和少许Stubbs烧烤酱(山核桃波旁威士忌)中。
我尝试用我的烧烤技巧打动我的甜心,所以在狡猾的时候我检查了SR的优势… BRINE!
I’以前曾在吸烟者中将其用于火腿和火鸡,但从未在烤架上使用过。
按照说明或多或少地将盐水制成,将整个作品倒入一个大碗中,让它们浸泡30m。从15m开始我的木炭。
这么简单“no-brainer”(又名:踢在头上)使我的烤鸡大获成功。用高温烧灼,然后在末尾再次焦糖化糖汁… PERFECT.
乔恩,感谢您分享您的烧烤成功!希望您的甜心确实留下深刻的印象。
We like 烧烤炉 so after they browned I flipped and quickly brushed on 烧烤炉 sauce. Then moved to 凉er side until temp hit 155 then let rest covered in foil for 10 min. Came out very moist!
这有点咸,我们没有任何犹太洁食,所以我们用食盐,这可能是有原因的。会再次使用!
xxxxxxyyyyy
哦,我的天哪,我的意思是天哪。遵循食谱:用盐水将两个大的无骨鸡胸肉腌制。刚到时,我就准备好了煤。用橄榄油熏制熏制辣椒粉。第一面烤7分钟,翻面,用烧烤酱(Trader Joes品牌)烤,然后再烤3分钟。让它休息吧。
它所需要的只是一把刀和叉。真湿润。
(检查温度,温度为180F。)
xxxxxxyyyyy
太好了,艾伦!
您只讲30分钟盐水的理论,或者说鸡干了过去30年里一直在煮鸡的缺点,我总是用3天盐水,鸡总是多汁可口而不咸
如果我丈夫应该减少盐分食用犹太盐是个好主意?
嗨珍妮,
嗯,这是一个棘手的领域,因为我’d说是的,腌制可以帮助您减少盐分。营养学家可能会拒绝。我的论点是,如果您使用低盐盐水,它将为整个鸡胸增香,因此’完全不用或根本不用调味。这全都取决于*您的丈夫需要减少多少盐。它’夏天,有很多水果莎莎酱和香草酱可以用来做鸡肉的调味料,所以也许尝试其中之一。