The Recipe with Kenji and Deb Grilled Chicken
16 snips
May 20, 2024 Kenji and Deb share tips on grilling chicken, including using marinades, brines, and a meat thermometer. They discuss grill pans, vinaigrettes as marinades, and a new condiment base Deb loves. Recipes mentioned include Mayo-Marinated Chicken and Piri Piri Chicken.
AI Snips
Chapters
Transcript
Episode notes
Always Use A Meat Thermometer
- Use a meat thermometer to avoid overcooking grilled chicken and rely on target internal temps rather than guessing.
- Pull breasts around 150–160°F because carryover and time-at-temperature pasteurize to safe levels without drying meat.
Pasteurization Is Temperature Plus Time
- Pasteurization depends on temperature and time, not a single fixed number; 165°F pasteurizes almost instantly while lower temps need minutes.
- Kenji points to Serious Eats charts showing safe temp/time tradeoffs for chicken.
Skin Protects Meat And Gives Forgiveness
- Skin-on chicken is more forgiving on the grill because skin insulates and traps fat, slowing moisture loss.
- Deb notes you can peel burnt skin away and find perfectly cooked meat underneath.