Great Apple Man
kiwifarms.net
No fried, just give me your best recipe
ps im using a oven
ps im using a oven
Last edited:
What's your best grilled Chicken Recipe? -
- Thread starter Great Apple Man
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kiwifarms.net
maybe if you said “please”
ask kero & friends for some spitroasted poultry recipes,
but ersiouly folks always brine chicken before barbecuing, baking, or smoking, for best results. i prefer pan fry to grilling smaller parts (e.g. thighs) simply because you can get a nice crust on em, but if you must grill (as opposed to barbecuing, yes they are different, i will troll u if you disagree w/ me amigo) dont apply bbq sauce right away, because it will burn, as bbq sauce has lots of sugar and therefore carmelizes quick, which is bad, unless you like eating charred garbage, whch you might ,
but ersiouly folks always brine chicken before barbecuing, baking, or smoking, for best results. i prefer pan fry to grilling smaller parts (e.g. thighs) simply because you can get a nice crust on em, but if you must grill (as opposed to barbecuing, yes they are different, i will troll u if you disagree w/ me amigo) dont apply bbq sauce right away, because it will burn, as bbq sauce has lots of sugar and therefore carmelizes quick, which is bad, unless you like eating charred garbage, whch you might ,
I dont want to sound like an asshole, but why the fuck would you join this site and immediately go to this part of it and post a thread???
Besides that, it depends. Do you grill it in an oven, or how do you plan to do it?
I love lots of lemon with my chicken, or if you put it in the oven, put a glass of beer in it while you cook it.
I just need more information to answer correctly, and I am currently dealing with a lot of kiwi business. So please make it short.
Besides that, it depends. Do you grill it in an oven, or how do you plan to do it?
I love lots of lemon with my chicken, or if you put it in the oven, put a glass of beer in it while you cook it.
I just need more information to answer correctly, and I am currently dealing with a lot of kiwi business. So please make it short.
Gorillagorillagorilla
kiwifarms.net
I'd suggest looking up yogurt based recipies for chicken.
One I've done a couple times involves marinating your chicken on lemon juice, white wine and vinegar for about an hour and a half, then rubbing some garlic on it, and after that popping it into the oven until well cooked, then slicing open the meat and shove some cheese in there and then pop it back until it melts. Not much of a recipe I know but since it was passed down on me by my aunt I don't really know how it must be besides "muscle memory". 
I'm a chef. A great brine for grilled chicken is:
1 cup sugar
1 cup salt
8 cups warm water
Soak the chicken between 8 and 12 hours in that. Add some MSG if you really don't give a fuck.
After it's been brined, pat it dry and toss it in a bit of olive oil and whatever herbs you're into. The brine will provide a salty and slightly sweet flavor. The sugar really affects the flavor of any skin on the meat and the salt does more for the meat.
1 cup sugar
1 cup salt
8 cups warm water
Soak the chicken between 8 and 12 hours in that. Add some MSG if you really don't give a fuck.
After it's been brined, pat it dry and toss it in a bit of olive oil and whatever herbs you're into. The brine will provide a salty and slightly sweet flavor. The sugar really affects the flavor of any skin on the meat and the salt does more for the meat.
Here's a secret technique for a whole chicken. Make a herb and garlic butter or whatever flavors you like, use a spoon to press it up against the sides of a small bowl and put it in the freezer for 5-15 minutes to harden but not freeze. Take the raw chicken and use a finger or two to loosen the skin from the breast from the inside of the chicken, be careful not to pierce it and do it from the bottom up towards the neck. Take out the butter, loosen a curved sheet from the bowl and slide it up between the skin and the breast, continue doing that until you feel it's enough. Season the outside like usual and put it in the oven as usual. (200c/390f for ~55 minutes is the correct way)
Crispy skin on the outside, juice chicken breasts cooked in herbs, garlic and butter on the inside. You can stuff other things under the skin as well, put thin slices of a good chorizo there or just fresh herbs, go nuts.
Pro-tip: grill it on potatoes, carrots, beets, parsnip, tomatoes, yams - whatever combination you like - the rendered fat, spices and butter will run down on the veggies and when the chicken is done, remove it, turn up the heat, stir the veggies and put them in the oven for another ~20 minutes to finish cooking and get some color while the chicken cools down.
Crispy skin on the outside, juice chicken breasts cooked in herbs, garlic and butter on the inside. You can stuff other things under the skin as well, put thin slices of a good chorizo there or just fresh herbs, go nuts.
Pro-tip: grill it on potatoes, carrots, beets, parsnip, tomatoes, yams - whatever combination you like - the rendered fat, spices and butter will run down on the veggies and when the chicken is done, remove it, turn up the heat, stir the veggies and put them in the oven for another ~20 minutes to finish cooking and get some color while the chicken cools down.
I know this is a total retard question, but does the sugar in the brine do anything to significantly change the calorie count?
Trying to be less of a fat fuck.
avoiding corn syrup (and corn at large) will do more than sweating normal sugar
I can give you an excellent sauce/marinade/baste for grilled chicken.
Juice and zest of 1 Lime
2 tablespoons Honey
1 tablespoon Olive Oil
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Garlic Powder
Just mix that shit together. You can marinate the chicken in it, baste the chicken with it, or just throw it on as a sauce once you've grilled the chicken. It also goes well with seafood like tilapia or shrimp. I often use it as a salad dressing.
Juice and zest of 1 Lime
2 tablespoons Honey
1 tablespoon Olive Oil
1/2 teaspoon Salt
1/2 teaspoon Black Pepper
1/4 teaspoon Garlic Powder
Just mix that shit together. You can marinate the chicken in it, baste the chicken with it, or just throw it on as a sauce once you've grilled the chicken. It also goes well with seafood like tilapia or shrimp. I often use it as a salad dressing.
I'm not sure, actually. Sorry. I'm sure it's not enough to really fuck up your diet.
Because nothing says Kiwi Farms like thinking of grilled chicken than Chris Chan!
That and bent duck!
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Equip the ol' drumstick, boys, and give her the secret herbs and spices.
