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Saturday, 28 May 2016

I might as well say it, there's nothing more thrilling for my taste buds than foods cooked outdoors on the grill.  Yesterday, I talked about grilling veggie-burgers and, since it's Memorial Day weekend, I'm sticking to the grill today.  (You'll forgive the pun, LOL.)  I've got one of those big gas grills and I just love tossing chicken, corn (wrapped in aluminum foil) or yes, even a steak onto the grill every now and then.  This holiday weekend, lots of Americans have already pulled the outdoor grills out of their utility rooms and are ready for a barbecue throw-down this weekend.  Ladies and gentlemen, start your engines, ooops...I mean your grills!  LOL.

60% of Americans use their grills year-round.
Summer is more or less our traditional grilling season but the truth is, about 60% of Americans use their grills year-round.  That's especially true for us people who live in almost perpetually sunny, Southern California..  (One of the advantages of living here.)
How good are you when it comes to preparing barbecued meats and other foods on the grill?  Have you mastered the technique or are you still fine-tuning your grilling skills?  I'm betting chicken is probably the most barbecued of all meats here in the U.S.A.  But do you sometimes end up with chicken that's black on the outside but way too pink on the inside?  Oh, oh!  Don't want to spoil your next cookout, do you?  Well, let me give you a few tips on how to make sure your chicken is grilled just right.
Start by cooking over high (direct) heat, until your chicken is just about golden in color.  Move the chicken to the side of your grill to finish cooking it over medium (indirect) heat.  Now, insert an instant-read meat thermometer into the thickest part of the chicken to check its internal temperature.  Ideally, it should have reached about 165 degrees.  Those meat thermometers are a handy tool and I've recommended you get one, but if you don't have one, here's another method you can try.  Pierce the chicken with a fork; if it's done, juices from the chicken will run clear.  If the juice is more pinkish, your chicken needs a little more time on the grill.
Here are some guidelines for how long to grill your chicken.
By the way, when it comes to how long you should grill your chicken, here are some guidelines for you.  Leg quarters, thighs, wings and drumsticks should take 20-25 minutes.  Grilling bone-in chicken breasts?  They'll take about 30 minutes.  And for boneless chicken breasts (pounded to about 1/2-inch thickness) you'll need a lot less time, only 10-12 minutes.  Just be sure to keep an eye on your chicken, the last thing you want to do is turn your back for a couple of minutes and find black smoke billowing up when you get back to grilling.  Hey, you won't make any friends at the barbecue that way.  LOL.
It's Saturday so you may have grocery shopping to do getting ready for the holiday.  Oh, boy!  I can't believe the summer season is back with us already.  I'd better make sure I've got enough chicken drumettes for this weekend,  (I just love 'em!)  
Okay everybody, almost time to get this party up those grills!