Grilled and Barbecued Chicken

Reply Fri 15 Feb, 2013 05:16 am
I was told that if you cook chicken the first 3/4 of the cooking time by grilling and then 1/4 of the cooking time by barbecuing, that the chicken will be healthier than if you just grilled it. The reason supposedly is that the harmful juices (and the calories) drip out of the chicken during the barbecuing.

Is this true?
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Reply Fri 15 Feb, 2013 05:33 am
maybe its the nitrosamines that are formed as protein is seared in high heat as in a barbecue grill.

I dislike gas grills for everything except bbq chicken thighs. I usually put em on an oven pan and let em cook with the lid closed. They take up barbecue sauce nicely.

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Reply Fri 15 Feb, 2013 05:36 am
I don't know what you mean by harmful juices, but chicken is very fatty. The best way to get rid of the "harmful juices" is to remove the skin before cooking. Otherwise, face up to your fate, and head for the Colonel's . . .
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