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Cover bowl and let marinate at least 20 minutes at room temperature or refrigerate up to overnight. Prepare a grill for medium-high heat (or heat a grill pan over medium-high heat); preheat 5 minutes.
For the Grilled Chicken: 4 lb. bone-in chicken pieces, such as drumsticks, thighs, or leg quarters. 1 c. marinade. ... Cover and cook until the internal temperature reads 165°F, 35 to 45 minutes ...
The densest areas of the chicken are the best places to measure temperature. Examining the breast, thigh or leg will give you the most accurate reading. 165 Degrees
Using a small, sharp knife, make shallow 1-inch slashes in the chicken. Add the chicken to the marinade and turn to coat. Cover and refrigerate for 4 hours. Light a grill, heat a grill pan or preheat the oven to 450°. Remove the chicken legs from the marinade, wiping off all but a thin layer.
Doneness is a gauge of how thoroughly cooked a cut of meat is based on its color, juiciness, and internal temperature. The gradations are most often used in reference to beef (especially steaks and roasts) but are also applicable to other types of meat.
Searing or pan searing is a technique used in grilling, baking, braising, roasting, sautéing, and the like, in which the surface of the food (usually meat such as beef, poultry, pork, or seafood) is cooked at high temperature until a browned crust forms.
Garlic, lemon and herb roasted chicken. Roast chicken is chicken prepared as food by roasting whether in a home kitchen, over a fire, or with a rotisserie (rotary spit). ). Generally, the chicken is roasted with its own fat and juices by circulating the meat during roasting, and therefore, are usually cooked exposed to fire or heat with some type of rotary grill so that the circulation of ...
Reserve half the picante sauce mixture to serve with the chicken. Use the remaining mixture to baste the chicken during grilling. Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the remaining picante sauce mixture.