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Fire up the grill for your best grilled chicken yet thanks to this marinade recipe. ... Bone-in, skin-on chicken, such as drumsticks, thighs, ... Cover and cook until the internal temperature ...
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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Chicken as a meat has been depicted in Babylonian carvings from around 600 BC. [7] Chicken was one of the most common meats available in the Middle Ages. [8] [9] For thousands of years, a number of different kinds of chicken have been eaten across most of the Eastern hemisphere, [10] including capons, pullets, and hens.
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.
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
Carryover cooking (sometimes referred to as resting) is when foods are halted from actively cooking and allowed to equilibrate under their own retained heat.Because foods such as meats are typically measured for cooking temperature near the center of mass, stopping cooking at a given central temperature means that the outer layers of the food will be at higher temperature than that measured.
2. Make the Chimichurri: In a bowl, combine all of the ingredients. 3. Light a grill. Cover 2 bricks with foil. Grill the chickens breast sides down, pressed with the bricks, over moderate heat ...