The College Cooking Show Throwback: Mountain Chicken

It's almost springtime which means grilling season is around the corner. Here's are some basic tips for grilling perfect chicken.

Prep time: 5 mins
Cook time: 25 mins
Difficulty: Easy


INGREDIENTS
-2 Tbsp onion Powder
-2 Tbsp ginger Szechwan seasoning
-2 Tbsp garlic powder
-2 Tbsp
-2 Tbsp Salt & pepper
-1/2 cup Olive oil

The key to making great grilled chicken is all in the timing. Better to take it off too early and have to put it back on the grill than to overcook. If you're using a meat thermometer you want the chicken to reach an internal temperature of 165 deg. If you're free balling it without a thermometer there's no shame in cutting into the chicken at around the 15 min mark to check the doneness.

A way to avoid dry chicken when grilling is to marinate your chicken for at least 2 hours before cooking. For this video, I threw whatever spices happened that happened to be lying around in the cabinet on the chicken and threw em in a bag with some olive oil.

GRILLING
-Heat your grill up to 370 deg. Brush grill with some cooking oil (I use veg oil).
-Place your chicken on the grill skin side down and close the grill.
-DO NOT OPEN GRILL FOR 10 MIN. This is a huge mistake people make when grilling. Constantly opening the grill let’s all the heat escape, remember whenever you’re grilling you’re essentially making an oven. You don’t open the oven every 5 mins to check on the food, do you?
-Rotate your chicken to get a nice char on all sides.
-Cook for another 10-20 mins. Total cook time should not be more than 30.
-Pull off the grill and serve.