Good Lifestyle

There are just thereFoods that have better grilled grilled, andchicken is one of them. Now that summer is officially here, it's time to steal the grill and cook, but before doing so, you may want you to read at your time to cook every piece of poultry and learn to grill Chicken, in the right way. Have you ever got a chicken breast too carbonous with cooking or super well donesteak What have you almost tense your chewing jaw? Stop doing these simplegrill mistakes And, instead, start serving the tender, but crisp chicken, your guests have never poured their teeth.

Chief head ofHellofresh,Claudia Sidoti, the schools we on how to grill the chicken perfectly.

How long have you had to grill chicken?

"Depending on the chicken portion, cook at the temperatures shown below, between 5 and 15 minutes, from the indirect heat for the os-in, the skin pieces. Then transfer to direct heat during the 5-7 Last minute to get crispy skin, "says Sidoti.

The chief provides us with separation from the internal temperature of each part of the chicken after cooking.

• Boneless chicken breast: 165 ° F
• Stilep of chicken breast OS-in chicken: 170 ° F
• Boneless thighs: 170 ° F
• Bone thighs: 170-175 ° F

How can you prevent the chicken from drying out on the grill?

"Make sure you do not keep the chicken on the grill for too long - it will dry the meat and lose its jibe", warns Sidoti.

RELATED: here are theEasy recipes at home It helps you lose weight.

How long does it take the chicken rest before grilling? What would you say after cooking?

You may know that letting the meat rest after cooking, but you should also leave the chicken pre-grill, too. Before throwing a chicken slab on the grill, leave the poultry at room temperature for about 15 minutes.

"If you put cold chicken on the grill, the heat will dry the chicken before the interior is done," says Sidoti. "Ambient temperature meat cook more uniformly and less juice juice during cooking."

This same concept can be applied to red meat, so be sure to leaveBurgers rest Before you start returning them on the grill so they come out tender and juicy too.

Once the chicken is finished, you will want to remove the meat from the grill and on a plate where it will end the cooking as it rests. Think about it as a last mandatory stop before tearing your knife. Sidoti says to let the chicken rest for 5 to 10 minutes before slicing to prevent the juice from getting rid.

Is there a specific marinade that better with grilled chicken?

A simple marinade composed of olive oil, lemon, herbs, garlic, salt and pepper is the Sidoti marinade for chicken breasts. "It's so simple and delicious and made the perfect grilled chicken breast for salads and bowls," she says. "Make sure to dry the chicken before grilling and sprinkling with a little salt after grilled to blow up the flavor."

If you are in a hurry or do not have fresh herbs, garlic cloves or lemon, you can still opt for a bottleVinaigrette-The assumption that you have that stored in your refrigerator or your pantry!