Kitchen NewsletterTarget Date:  06-01-17Title: Mastering Chicken on the GrillConstant Contact Name:June 1, 2017 – Master Grilled ChickenSubject Line: Master Grilled Chicken - Three Ways!Teaser Line:Fire up the grill – it’s time for moist, flavorful chicken!INTRO TEXT   Ready to improve your results when grilling chicken? IN THIS ISSUE, we explore three techniques that ensure your grilled chicken will be moist, flavorful, and fall-off-the-bone delicious! The three methods include brining and basting, marinating, and applying a dry rub on a spatchcocked chicken. The techniques are demonstrated in three recipes, each with a distinct flavor profile along with a few menu ideas to make each preparation a complete meal. Fire up the grill - it's time for chicken!
ThumbnailsMAIN BODY:Choose a Good BirdSeek out local, fresh, naturally- raised chickens.Choose a “Broiler” or “Fryer.” The slightly smaller 2.5-4.5 pound birds are a better fit for grilling!Buy a Whole Bird more often:Whole chickens are much less expensive than chicken parts – often half the cost.Light and dark meat portions offer wonderful differences in flavor.Chicken cooked with the skin on tends to retain moisture better.Check  the  Label:Be wary of birds that have been “improved” with a brine solution. While brine solutions help make meat tender, they are a hidden source of sodium, and, again, may significantly inflate the purchase weight and cost.Honey-Mustard BBQ ChickenThis grilled chicken-on-the-bone is made extra tender and juicy through a simple brining process. Flavor layers build with the sweet and savory honey-mustard sauce and a basting technique while barbecuing slowly over indirect heat. Try this recipe with chicken hindquarters - they are easy on the budget and deliver maximum flavor. HOW-TO BRINE CHICKEN Simply mix the brine ingredients in a large pot until the ingredients dissolve. Add the chicken and herbs to the brine. Cover, and refrigerate for 3-5 hrs.why brine?Increase  flavortenderize  meatkeep juicyBUILD FLAVOR WITH BASTING Add the honey-mustard sauce by basting it onto the chicken with a basting brush while grilling slowly over indirect heat. Brush on a thin layer of sauce with each basting to allow the sauce to cook and stick to the chicken. Repeat often until the chicken is cooked. Basting keeps the meat moist and will add loads of flavor. Keep it SafeLike all meat (and their juices!), raw chicken holds potential for food borne illnesses. Adequate cooking to 165°F will kill any bacteria present. The real risk when handling raw chicken arises from cross contamination. This means if other uncooked food encounters raw chicken or its juices, the spread and development of bacteria is possible.+  CHECK THE DATES ON ALL PACKAGING+  DO NOT PLACE FROZEN CHICKEN IN A SLOW COOKER FOR COOKING; DEFROST FIRST.+ CUT CHICKEN ON CUTTING BOARDS RESERVED ONLY FOR MEATS.+ DEFROST CHICKEN IN THE REFRIGERATOR OVERNIGHT, NOT ON THE COUNTERTOP.+ CAREFULLY CLEAN UP Using hot water and soap, wash your hands and any utensils or surfaces that have come in contact with the raw chicken or its juices.Island Marinated Grilled ChickenEscape to a tropical place (at least temporarily) with this very tender chicken -- thanks to a wonderful marinade! Ideal for keeping large, skinless, boneless chicken breast, this recipe keeps yields moist results and avoids drying out on the grill. We like to marinate the chicken the night before for maximum infusion. Serve the chicken over a bed of coconut rice with a side of sweet-grilled pineapple, savory-grilled green onions and peppers. -Truly a little taste of paradise!MARINATE OVERNIGHT FOR MAXIMUM FLAVOR!Tools for the GrillWusthof 4-pc BBQ setLong-handled utensils keep grilling safe. Handy loops for hanging. Locking tongs.CAMERON’S DELUXE BEER CAN ROASTERPut the whole bird on the grill and keep it moist! Fill tube with liquid. Use side spikes for potatoes.CDN INSTANT-READ THERMOMETERKnow when the grilling is done. Checking the temps allows food to cook thoroughly, but not overcook.Wusthof COME-APART SCISSORSAn essential kitchen tool when grilling chicken. Cuts birds apart easily. Special poultry notch. Easy to clean.Charcoal Companion Monster Grill Cleaning BrushKeep your grill clean with this heavy-duty double-handled cleaning tool.HIC SILICONE BASTING MOP – remove HICBaste chicken safely with this long-handled silicone mop. Easy to use!Curry Dry Rub Spatchcocked Grilled Chicken"Spatchcock" should be added to all chicken griller's vocabulary! With a dual meaning (1) the noun form refers to a young chicken, about 6 weeks old, and (2) the verb forms means to flatten or butterfly a chicken. While not for the overly squeamish, spatchcocking a chicken is easier than you might think. By removing the backbone and breastbone, a whole bird is flattened for easier and more even grilling. This recipe utilizes a dry rub - a quick method for infusing loads of flavor. The resulting flavors of this bird pair wonderfully with curried rice, grilled veggies, and a quick Indian-inspired yogurt sauce.HOW-TO  SPATCHCOCK CHICKEN 1. With the breast side down, cut on either side of the backbone from tail to neck, pry apart.2. Cut the top of the breastbone and loosen the muscles on either side of the breastbone cartilage (the keel).3. Remove the breastbone (keel bone), and further flatten the chicken open by pressing down.