About Grilling Chicken
Grilling is a way of cooking chicken that has been used by nearly all nationalities for generations. Families can easily raise chickens in their own yards and the chicken industry has found that the business of raising chickens is very profitable. The cooking of a chicken by grilling is as versatile as the imagination of the preparer. Each nationality has its own signature style of grilling chickens that changes slightly with each generation. Knowing a few facts about grilling chicken is indispensable to any cook.
Significance
Grilling is one of the easiest methods available to cook a chicken. It has been used since before electric and gas stoves were even invented. Grilling creates a mild-flavored meat that pairs easily with many other types of food. Chicken is an economical meat that is widely available in almost every country of the world year around. Chickens are easy to butcher and small enough to grill in almost any kitchen, unlike larger meat sources such as cows, goats or turkeys. Grilling can be used to cook almost any part of the chicken, so you don't have to worry if a certain cut is not available in the market. Chicken freezes easily and tastes just as good as fresh chicken when grilled after being thawed.
Misconceptions
Many people have the misconception that grilled chicken is high in fat and unhealthy. However, this is not always the case. You can grill chicken over moderate heat and thereby reduce the amount of carcinogens that are produced by the burning. If you grill the chicken with the skin on, you can remove it before serving and greatly reduce the amount of fat per serving. Another simple means of keeping the grilled chicken heart healthy is to remove the skin before you grill it and serve it with a flavorful sauce. If you are using a wood fire, instead of cooking the chicken directly over the flame, place it to the side so it has more of an indirect heat source and less smoke and flame contact.
Geography
The popularity of grilled chicken has not lessened with time. Each nationality has it own unique style of grilling. Indians make tandoori chicken with spices, garlic and ginger. Mexicans have a salty garlic and citrus marinated chicken. Germans marinate their chicken in beer and salt and pepper before grilling. The Chinese cover their chicken in a sweet soy glaze. Italians grill their chicken with tomatoes and herbs. The Mediterranean culture usually infuses chicken with rosemary and olive oil. Each of these delicious preparations is popular across national divides.
Considerations
Grilling chicken takes patience and time, unless you are grilling boneless chicken. The skin is mostly fat and can burn quickly if exposed to high heat. The USDA Food Safety and Inspection Service recommends cooking chicken until the internal temperature reaches 165 degrees Fahrenheit, which can take up to an hour depending on the size of the piece of meat. Marinating beforehand will add flavor to the meat while basting adds flavor to the skin and surface of the meat. Generally, a low, slow heat will cause the meat to heat throughout without burning the outside. Even when grilling boneless chicken, slow, even heat will produce a tender piece of chicken.
Types
Grilling, by definition, means to cook over radiant heat. A simple method used by campers is a wood fire with a spit. The tandoori oven used in India is a clay-lined oven in which the food is cooked over a super high-heat wood fire. More common to most people is the charcoal grill, which comes in various styles but is basically hot charcoal radiating heat to the food on a grill above. Gas grills have become just as popular with their clean and easy ignition. Grilling is done on racks just over the flame, with the convenience of smokeless heat and immediate shut off. People can now even use grills inside their homes with proper ventilation as higher end ranges come with a grilling rack as an option.
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