Thank you Melissa - this was spectacular. There was NONE left. The chicken was so juicy and so great. Did carrots in a cast iron pan beside the chicken and my non-carrot eaters ate every single one - even ones I thought got a bit too done.
The chicken came off the grill absolutely perfect. We even went with the spinach/ricotta crostini which was fabulous. Thanks for giving us a Memorial Day kickoff that we can use all summer. PS some of us in Appalachia are so over ramps!
Stuff the bird with a lemon to boot
Which temperature gun do you recommend?
I use the cast iron pan on the grill all of the time -- steaks and pork mostly and now I'll try chicken. As noted, using the grill keeps the kitchen cool and smoke free. The hot pan sears the meat in the fat, which adds flavor and smoke while preventing flame ups and excessing charring. I have a gas grill, find I don't need wood chips to get a delicious smoky flavor.
"463 degrees -- right on target!" What spot is being measured? This is the first time I've seen a surface temperature used as a goal for "doneness." Where does this "target" temperature standard come from? Why is this better than the usual probe thermometer?
She was just measuring the pan or grill surface temp, like your temp in your oven. This is not to be mistaken with a meat thermometer.
Made this last night. Only had an hour for the salt mixture to set but still delicious, tender and super tasty!! I'd make this again in a heartbeat! And the spinach? Wow!
This is a great article and a great video and a great recipe! The idea of 'pan grilling' to retain juices is new to me but it is also intuitive. Then the move to the grill makes good sense to add smokiness. The raw prep is also important. This is a great Melissa Clark video for the NY Times.
Interesting but I don't think I'd try it. If I'm going to do chicken on the grill it comes out better beer canned, spatchcocked directly on the grates or, better yet, on a rotisserie. Gaining smoke from the burning grease in the pan is not the taste I want in my chicken which is why a pan with water is usually placed under the chicken - to avoid the burning grease. And that's why wood is called for to get a smokey taste in the product. Sorry, but I don't think this works.
Sounds good but I love rotisserie chicken. you need the ehat source to be from the back and be able to place a pan of water under the chicken and makes for little clean up of the grill other than rotisserie rod. Stuffing the chicken with whatever, lemons, some Italian seasonings, chili flakes or some powder or whatever one can think up makes it different every time.
Sixty-one percent of households (that own a grill) own a gas grill, so it is helpful to think about how to do this on gas as well as charcoal. To get some smoke on a gas grill, wrapping some wood chips in a foil pouch with some holes in it is helpful. For indirect grilling, just crank up one side to high and leave the other side at low or off.
I would also recommend looking at spatchcock chicken techniques as an option for evenly cooking a chicken on a grill. I have found that getting the chicken flat allows you to grill without it drying out. This does let the chicken fat (aka chicken juices) drip away, but seems to me the most consistent way to get a moist chicken when cooked on a grill.
I would also recommend looking at spatchcock chicken techniques as an option for evenly cooking a chicken on a grill. I have found that getting the chicken flat allows you to grill without it drying out. This does let the chicken fat (aka chicken juices) drip away, but seems to me the most consistent way to get a moist chicken when cooked on a grill.
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We were without an oven for over three years until we remodeled our kitchen. In the meantime, we used our Weber grills as ovens. After some experimenting, we baked everything from cheesecakes to rugalach. We finally have a new kitchen, but it's great having two extra ovens on the patio.
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This all sounds delicious! Thank you!
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I would still like to do it directly on the grill rather than on the pan
Melissa, Video shows you are using natural hardwood charcoal, not briquettes that give off an odd chemical taste, which is important to note. Look at the Portable Kitchen, a heavy cast aluminum rectangular grill made back in the 50's, then rediscovered and now produced again.
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Here in the hot part of the country, the patio is the kitchen for six months out of the year.
I offered to bake my niece's wedding cake on the grill, but she opted for the more traditional bakery cake.
I offered to bake my niece's wedding cake on the grill, but she opted for the more traditional bakery cake.
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I grill all year, even in cold and snowy Syracuse NY. I put the grill by the door to my deck and I open it from my kitchen and grill anytime I please!
Such a world of versatility - some of our best-ever steaks have been done in a cast-iron grill pan set on the outdoor grill. Combining indoor and outdoor tools brings a neat synergism to the process - and to the table.
That grill in the yard isn't just for meat-slabs, nor need everything it does be scorched. With just a little thought the possibilities are endless - the enjoyments too.
That grill in the yard isn't just for meat-slabs, nor need everything it does be scorched. With just a little thought the possibilities are endless - the enjoyments too.
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The bit about popping the legs out? Brilliant!
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Try a kamado grill
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Very nice article--real feeling with these well thought out words of love and flavor.
Thanks for the memories.
Thanks for the memories.
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It is my summer kitchen, an old time tradition - move the heat of cooking out of the house.
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Even better if you soak a handful of hickory, apple or other wood chips, sprinkle on the hot coals, and viola, smokey goodness is added, just don't over do it.
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