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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 ...
Remove the chicken legs from the marinade, wiping off all but a thin layer. Grill the chicken legs over moderate heat, turning occasionally until browned and cooked through, 30 minutes.
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Beer can chicken cooked by indirect grilling. Indirect grilling is a barbecue cooking technique in which the food is placed to the side of or above the heat source instead of directly over the flame as is more common. This can be achieved by igniting only some burners on a gas barbecue or by piling coals to one side of a charcoal pit.
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Sear-grill and gear grilling is a process of searing food items over high temperatures. Sear grilling can be achieved using a gas grill, charcoal grill, hybrid grill, or infrared grill where the below flame heats the grill grates to temperatures over 480 °C (900 °F). Sear-grilling instantly sears the outside of meat to make the food more ...
Yakitori (Japanese: 焼き鳥) (literally 'grilled bird') is a Japanese type of skewered chicken. Its preparation involves attaching the meat to a skewer, typically made of steel, bamboo, or similar materials, after which it is grilled over a charcoal fire.
Preheat oven to 450 degrees F. Place the drumsticks on a sheet pan and drizzle with olive oil. Top with all but a pinch of the togarashi-sesame spice blend and season with salt and pepper; toss to ...