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2. 6 Easiest Ways to Cook Chicken Thighs—Including Grilled, Pan ...

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   Remove any skin after poaching and shred the chicken thighs to use in stews, soups, or chicken salad. Place chicken in a saucepan or straight-sided skillet and add enough water to cover by 1 inch.

3. For barbecue season and July 4, grill a whole spiced chicken ...

   www.aol.com/lifestyle/barbecue-season-july-4...

   Set the chicken skin up on the cooler side of the grill, legs facing the heat. Cover and cook for 25 minutes. Using tongs, rotate the chicken to bring the breast side closest to the heat.

4. The Secret to Juicy Grilled Chicken? This Seriously ... - AOL

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   Place the chicken skin-side down over the lit side of the grill. Cover and cook until grill marks appear and the chicken easily releases, 6 to 8 minutes. Flip the chicken and transfer it to the ...

5. Barbecue chicken - Wikipedia

   en.wikipedia.org/wiki/Barbecue_chicken

   The chicken is often served with a very hot vinegar or even beer-based barbecue sauce. Texas barbecue tends to be slow-smoked, rather than grilled. [30] Beer can chicken involves the indirect grilling a whole chicken on a barbecue grill [2] [31] using steam from beer (or another liquid) as a flavoring agent and cooking medium. Barbecue chicken

6. Marination - Wikipedia

   en.wikipedia.org/wiki/Marination

   Chicken in marinade. Marinating is the process of soaking foods in a seasoned, often acidic, liquid before cooking.This liquid, called the marinade, can be either acidic (made with ingredients such as vinegar, lemon juice, or wine) or enzymatic (made with ingredients such as pineapple, papaya, yogurt, or ginger), or have a neutral pH. [1]

7. Indirect grilling - Wikipedia

   en.wikipedia.org/wiki/Indirect_grilling

   Indirect grilling is designed to cook larger (e.g. pork shoulders, whole chicken) or tougher foods (e.g. brisket, ribs) that would burn if cooked using a direct flame. This method of cooking generates a more moderate temperature (about 275–350 °F or 135–177 °C) and allows for an easier introduction of wood smoke for flavoring.

8. This Grill-Fried Chicken Will Blow Your Mind - AOL

   www.aol.com/grill-fried-chicken-blow-mind...

   Preheat a grill to medium-high heat (400°F to 425°F) and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn off half the burners. Clean and oil ...

9. Blackening (cooking) - Wikipedia

   en.wikipedia.org/wiki/Blackening_(cooking)

   Blackening is a cooking technique used in the preparation of fish and other foods. Often associated with Cajun cuisine , this technique was invented and popularized by chef Paul Prudhomme . [ 1 ] The food is dipped in melted butter and then sprinkled with a mixture of herbs and spices , usually some combination of thyme , oregano , chili pepper ...