23 mins
![Grilled Chicken Portions Recipe Grilled Chicken Portions Recipe](/images/recipe-main-images/Grilled-Chicken-Portions-281.jpg)
Ingredients for Grilled Chicken Portions
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Currently displaying quantities in US Imperial Measurements
PLEASE NOTE: This recipe calls for the GRILLING or BROILING of food. In most countries of the world, the term "grilling" refers to heat coming from above the food source. Significantly, in North America, it signifies heat from below the food (such as barbecuing). In the United States and Canada, when the heat source for grilling comes from above, grilling is termed broiling, and the pan that holds the food is usually called a broiler pan.
How to Cook Grilled Chicken Portions
- Gently melt the butter in a microwave or a small pan (do not allow to brown) and use some to coat one side of the chicken portions. Place the chicken, buttered side up, on a grill pan (broiler pan) and cook slowly at low heat. When turning the chicken portions, coat the other side in butter to give a nice golden appearance. An average portion of chicken will take about 20-25 minutes to cook in this way, although a simple leg of chicken will take a little less (about 15 minutes).
- If you want to use a cook's thermometer, chicken is fully cooked when the chicken breasts reach 70ºC - 160ºF at their thickest part, and the legs/thighs reach 77ºC - 170ºF.
![Graham Graham](/images/recipe-author-photos/-9.png)
To begin with, you may be uncertain whether a chicken is sufficiently cooked. To check, push the point of a sharp knife into the flesh; it should not be blood red and no blood should run from the cut. You will soon be able to judge when your chicken is ready to eat.
Reviews of Grilled Chicken Portions
![]() With barbeques, I always start my chicken (or any grilled meats) bone side down. Most people slap their chicken over the fire, immediately burn it black and then peel off the burned skin and throw it away because it's not to their liking. If you always start it bone side down, there is much less potential for this rookie mistake. You get a chance to see how hot the fire is, and generally get most of the cooking of the meat done before you tackle the most important part - the crispy skin. Does that make sense? I also have a pretty hard and fast rule: No sugar on the grill. This includes sauces that are mostly sugar, which most of them are. Use rubs. Serve the sauce on the side. dantheman (19 reviews) |
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