Fire up the grill for easy chicken

August 27, 2006|By MARGE PERRY | MARGE PERRY,Newsday

Grilled chicken may be the easiest of all dinner solutions in warm weather. To make great, moist, juicy and safe grilled chicken, you need a meat thermometer (don't judge doneness by color; it isn't accurate or safe), and to understand the basic differences in techniques depending on whether it is dark or light meat and bone-in or boneless.

Grill boneless cuts directly over the fire. Breasts should be cooked to 160 degrees; thighs to 180 degrees. Bone-in cuts get cooked to the same temperature but take longer. Start them over a direct heat, but after they are seared, move them away from the fire to finish cooking without charring the outside.


Serves 4

3 tablespoons lime juice

1 teaspoon finely minced canned chipotle in adobo sauce

1 tablespoon canola oil

1 tablespoon honey

1/2 teaspoon salt

1/8 teaspoon black pepper

1 1/4 pounds boneless, skinless chicken thighs

Coat grill rack with cooking spray and preheat for direct cooking.

Whisk together the lime juice, chipotle, canola and honey until the honey is blended.

Sprinkle the salt and pepper on both sides of the thighs and place them over direct heat on the grill. Cook 8 to 9 minutes (depending on how hot your flame is), and when they lift readily from the rack without sticking, turn them over and cook another 5 to 6 minutes, or until an instant-read meat thermometer registers 175 degrees when inserted into the thickest part of the thickest piece.

Brush the chicken generously with the chipotle lime sauce, cook 1 minute and turn over. Brush again and cook 1 minute longer, or until the meat thermometer registers 180 degrees.

Per serving: 255 calories, 25 grams protein, 5 grams carbohydrate, 0 grams fiber, 14 grams fat, 3 grams saturated fat, 93 milligrams cholesterol, 395 milligrams sodium

Marge Perry writes for Newsday, which provided the recipe analysis.

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