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2. 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 ...

3. Fennel-Garlic Chicken Legs Recipe - AOL

   homepage.aol.com/.../fennel-garlic-chicken-legs

   2. Make four 2-inch slashes on the skin of each chicken leg, cutting to the bone; make 2 slashes on the underside of each leg. Rub the paste into the slashes, cover and refrigerate for 4 hours or overnight. 3. Light a grill. Brush the chicken with oil and season with salt.

4. Honey-Mustard Grilled Chicken with Foil Packet Green Beans - AOL

   www.aol.com/honey-mustard-grilled-chicken-foil...

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5. Smoked Chicken Drumsticks with Coriander Recipe - AOL

   www.aol.com/food/recipes/smoked-chicken...

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6. 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. [1]

7. You'll Want to Make Ree's Old-Fashioned Chicken Stew All ...

   www.aol.com/youll-want-rees-old-fashioned...

   Yields: 6-8 servings. Prep Time: 50 mins. Total Time: 1 hour 55 mins. Ingredients. 1 (4-pound) chicken, cut into 8 pieces (backbone discarded) 1 1/2 tsp.

8. List of America's Test Kitchen episodes - Wikipedia

   en.wikipedia.org/wiki/List_of_America's_Test...

   Recipes for Gai Yang-inspired Thai-style grilled chicken with spicy sweet-and-sour dipping sauce, and grilled salmon with maple-soy glaze. Featuring an Equipment Corner covering portable gas grills and a Science Desk segment exploring the truth about cutting boards and bacteria.

9. Grilling - Wikipedia

   en.wikipedia.org/wiki/Grilling

   The salamander's facility for extremely high temperature also takes less cooking time than other grilling techniques, reducing preparation time, which is a benefit in professional kitchens during a busy meal service. Modern salamanders take their name from the 18th century salamander, the tool of choice for toasting the top of a dish.