Grilling tips from Pilgrim's Pride help you cook like a pro
PITTSBURG, Texas, June 2006 -- With summer just around the corner, backyard
cooks are breaking out the grills and serving up some great summer recipes.
Chicken is a fantastic value, and you can save a great deal of money purchasing
the bird whole. In addition, whole chickens are easy to grill, and by trying
different sauces and marinades, you can create some delicious and exotic dishes
everyone will enjoy.
Pilgrim's Pride, the nation's second-largest chicken company, knows a thing or
two about summer grilling. So, to get your grilling season off to the right
start, here are some simple grilling tips from Pilgrim's Pride to make your
meals turn out perfect.
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Make sure your grill is well cleaned. Use a wire brush or scraper. One trick is
to scrub the grill with half an onion. It flavors the grill while cleaning off
any old gunk.
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Choose the best or most convenient fuel. Charcoal briquettes are readily
available but not as pure as hardwood charcoal, which burns cleaner and
slightly hotter. An even better choice is a combination of hardwood charcoal
and hardwood logs or chips which will smoke some extra flavor into your food.
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To start your fire, a chimney starter is by far the best. A chimney starter is
a metal cylinder used to light charcoal. First, add crumpled newspaper,
followed by charcoal, and then light. The flames from the newspaper ignite the
coals, making then red hot in about fifteen minutes. Pour coals onto your
grill, and add more charcoal as necessary. Coals should be layered three times
as high on one side as on the other, allowing you to have different levels of
heat in case a flare-up should occur.
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Use the cover. To prevent flare-ups and create even heat circulation, leave the
lid on while cooking.
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Don't poke the food. Use a spatula or tongs, but avoid piercing the chicken to
prevent the natural juices from escaping.
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Monitor your fire temperature. To check the fire temperature, use the "seconds
rule." Hold the palm of your hand a couple of inches above the fire. If you can
stand the heat for 5-6 seconds, you have a low fire, around 350° F. Three to
four seconds equal medium, and 1-2 seconds equal hot, around 600° F.
A great recipe to test out these tips is Pilgrim's Pride Coco Grilled Chicken.
This simple marinade incorporates coconut milk to give your dish an exotic
twist. Even if travel is not in your plans, the following recipe will help you
feel like you are in a tropical paradise.
Coco Grilled Chicken
Serves 4-6
1 Pilgrim's Pride whole chicken
2 cans coconut milk
3 tsp red pepper flakes
1 tbsp fresh thyme
2 tbsp fresh cilantro
1 tbsp fresh oregano
1 tsp salt
Freshly ground pepper
Mix coconut milk and seasonings in a large bowl. Reserve 1 cup for basting.
Rinse the chicken well and butterfly by cutting down the middle of the back and
opening it up. Place the chicken in the marinade and refrigerate for at least 2
hours turning occasionally to marinate both sides.
Prepare grill for indirect heating using the charcoal and hard wood log or
chips method. When the temperature is 325° F, place the chicken on the grill
breast side up. Cover the grill. Using the reserved marinade baste the chicken
frequently until the internal temperature measures 165° F-170° F degrees.
Remove and let stand 10 minutes before serving. © 2006 Eva Greer
Additional recipes are available on the Pilgrim's Pride website at
www.pilgrimspride.com/recipes, where you'll also find cooking tips, newsletters
and coupons.
High res photos are available at
http://www.pilgrimspride.com/aboutus/pressroom.aspx.
Contact:
Ray Atkinson
Pilgrim's Pride Corporation
(540) 896-0406
ray.atkinson@pilgrimspride.com
SOURCE Pilgrim's Pride Corporation
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