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Juicier Chicken




Source of Recipe


Sonoran Grill
* Three hours before grilling, rub the chicken inside and out with 1C Kosher salt. Place the chicken in a large bowl and cover it with ice. Slowly pour in water to cover. Let stand for 3 hours. Remove from water and rinse well under cold water. Toss that baby on the grill. The salt causes the meat fibers to absorb the water and removes some of the blood from the chicken. The result is moist, flavorful chicken every time and no, it's not overly salty.
* Cook the meat with the bone in and the skin on. The bone holds the juices in the meat, and the skin produces a juicier cooking 'envelope.' If you want boneless and skinless chicken, you can peel the meat and skin after cooking.
* Always use a digital meat thermometer and cook your chicken for approximately 7 minutes per side or to an internal temperature of 165° at the thickest part of the breast. Under 165° the meat is pink. And over 170° it starts drying out.
* Serve the chicken very soon after you remove it from the grill. If it sits for too long you run the risk of having dry, tough chicken.

Cleaner Chicken:

Take some whole fresh lemons and cut them in half. Squeeze the lemon juice all over the chicken and rub the skin to make sure it is entirely covered. The acid in the juice helps to neutralize the bacteria, plus it gives your chicken a nice lemon flavor and aroma.