Translate this page / Traducir esta página

Search This Blog

From the Kitchens of Pancho Villa has been awarded the honor of "WINNER" in the "Cookbooks: International" category of the 2014 International Book Awards!

Monday, September 9, 2013

Grilled chicken

Choose the cuts of chicken that you prefer.  I usually purchase a whole chicken and have the butcher butterfly it for me.  I then have a flat chicken to grill.  I take the meat I want to cut up off the bigger pieces and keep the drumsticks and wings to munch on later.  

Rinse the chicken pieces and pat dry. Make sure to leave the skin on so the meat will not dry out. Whether you have the bone still attached is your personal choice, but there is good news and bad news considering the bone. The good news is the chicken will have more flavor, the bad news is it will take longer to cook if it still has the bone.

Salt and pepper the chicken, all around and rub it in. No other seasonings are necessary. (you can use Old Bay or dry rub for chicken if you prefer).  Grill to perfection! You know how to do that, right? Make sure to char the skin so it gets really crunchy. That is, after all, the best part. Your guests can always remove the skin if they desire.

After taking the chicken off the grill, allow it to rest for 5-10 minutes. Serve it in whole pieces or chop it i
nto small pieces and put in a bowl to serve in tacos.

No comments:

Post a Comment

Please leave a comment or review:

As seen on:

As seen on: