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as halved peaches or pears, may require a little more time. Thinly sliced fruit requires less
time. Fruit can burn easily because of its sugar content, so watch it closely. Also, keep cook-
ing times short for ripe fruit to prevent it from getting mushy.
Try these ideas for including grilled fruits in your meals:
Cut fruit, such as apples, pears, mangoes, pineapples, and peaches into chunks and brush
lightly with canola oil before grilling. Put pineapple slices or bananas sliced lengthwise
directly on the grill. A touch of cinnamon or brown sugar to finish the grilled fruit is tasty!
GRILLING GREAT CHICKEN EVERY TIME
Grilled chicken is one of the most popular grilled foods. There
are some simple steps you can take to ensure your grilled
chicken turns out beautifully browned and cooked thoroughly
while also remaining moist and tender.
Consider brining the chicken pieces overnight.
Brining adds moisture and tenderizes the meat
(see pg 8).
Completely thaw chicken before grilling so that
it cooks more evenly. Whenever possible, defrost
chicken in the refrigerator. Defrost chicken in the
microwave only if it will be immediately put on the grill. Chicken in airtight bags may be
defrosted in cold tap water. Change the water every 30 minutes. Chicken defrosted in the
microwave or by the cold water method should be cooked before refreezing.
Keep raw chicken and cooked chicken apart! Use a different platter to serve the grilled
chicken from the plate that was used to carry the raw chicken to the grill. Also, either discard
raw poultry marinade, or boil it for at least 2 minutes before serving it with cooked chicken.
If you are packing for a picnic keep uncooked chicken in a cooler with ice or cold packs until
ready to grill. The temperature in the cooler should stay below 4˚C. If the day is hot, remem-
ber that chicken should not remain out longer than an hour after it is grilled.
If possible, allow the chicken to come up to room temperature prior to grilling. This should
take only about 20 minutes. Grilling cold chicken will delay the overall cooking time and can
result in an overcooked exterior with under-cooked interior.
When you grill chicken parts, remember that a different thickness will affect the grilling
time and so will the fat content. As a general rule, white meat takes less time than dark
meat, while breasts and thighs will take longer than wings.
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