How to Grill Chicken

Grilling chicken brings out the best in the bird by crisping its skin, juicing up its meat and lending every part a deliciously distinct flavor.
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Sauces, Seasonings, Marinades and More

Apricot-Date Sticky Wings with Marcona Almonds

SAUCES are a good bet with all chicken parts, but the nooks and crannies of chicken wings let the sauce collect in pockets and caramelize during grilling, adding another layer of texture and flavor. Many sauces tend to be high in sugar, which burns easily, so brush on the sauce during the last 10 minutes of grilling. To glaze 3 pounds of wings, about 1 1/4 cups sauce should do -- reserve a separate batch for dipping to avoid cross-contamination.

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Marinating

Treat your chicken right with a little extra flavor, before or after the grill. Here's what to use when, plus recipes to try. SEASONING PASTES are spices mixed with a little liquid. They slide easily under and over the skin, flavoring the meat and skin. Prepare 1/3 to 1/2 cup for a 3- to 5-pound chicken. For extra-crisp skin, skip the paste on top and pat the skin dry before grilling.

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MARINADES turn out gentle, pleasant results, a good match for the mild flavor of breast meat. The seasoning process happens slowly, so allow at least an hour (and up to eight) for the marinade to soak in. Plan on using 2 cups marinade for every 4 breast halves. Include an acidic ingredient like vinegar, citrus juice or wine for flavor and to tenderize the meat, and a teaspoon or two of oil to help keep the chicken moist.

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DRY RUBS are great with chicken legs. The combination of dark meat and spices forms a nice crust as the legs grill. Dry rubs are also ideal when you're short on time, punching up flavor immediately without the lengthier time required for marinating or for prepping seasoning pastes. Plan on 1/4 cup dry-rub mixture to season 8 chicken legs.

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Continued on page 3:  Good To Know Tips

 

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