Thanks, Jerry. Solid instruction. I have been tinkering with grilling chicken for decades and do it pretty much like you've shown on my own Weber gas grill with a couple of changes. 1. I like to marinate the breast fillets (for at least a couple of hours) in a zip-lock with a quality salad dressing like Paul Newman's, Girard's or Lawry's . 2. I always oil the grill just before cooking with olive or avocado oil. 3. I cook at a medium-low temperature (320-325ish) for a bit longer for more juiciness. 4. I shoot for 155 degrees at the end, remove and cover with foil for 5 minutes. Try it, you'll love it.
Great suggestions: 1) I really like Paul Newman's and Lawry's. Never tried Girard's. 2) As long as the meat has a light coating of oil on it, you generally won't have to oil the grates (although you do see me do this in other videos on occasion). 3) Low and slow, baby! 4) This is an option too if that is one's preference... with carry over cooking the internal temperature will rise a little bit during the resting phase.
Interesting approach -- I usually use chicken thighs this way (bone them out, flatten); but like the idea of using it as a starting place, and not an ending!. One trick I've used often is to dry-brine the chicken for about 6 hours before hand, to get flavors thorough mixed in. Now I'm looking forward to making some chicken and mushroom pasta! Great video -- keep 'em coming!
Hi Jerry - thanks again for an informative and entertaining video. Yes, sometimes it's the easy things that lead to success... By the way: Using Oregano makes it called "Italian Style" over here. Keep it up, man !
You can absolutely use bone-in legs or thighs. The key to this is indirect grilling. One of my early videos outlined this method using chicken thighs. Check it out here: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rLAsGqv3FOE.html Hope that helps!
When you "preheat" the weber what should the thermometer read? Preheating to medium means "400f" or what? Th e manual makes it confusing because it says "preheat to high" which burns my food.
On huge breasts that have the tender attached, I like to remove the tenders. So you wind up with 2 tenders and 2 breast halves. And the halves will be super thin once you flatten then pound them.
