Grilled Chicken

Today, I decided to grill up a few steaks and a couple chicken pieces that were on sell at HEB. The steaks are for tonight and the chicken pieces are for tomorrow or Sunday.

I love perfectly grilled chicken thighs. While tuning in to watch the Cotton Bowl this afternoon, my alma mater is Texas Tech who received a really nice whooping I might add, I thought about how I wanted to marinade these babies.

So, I poured a bottle of Italian dressing into a Ziploc bag along with 1/2 cup vinegar, 1 TBSP Cayenne, & 1 TBSP Cumin.

I added the chicken to the marinade, removed the air from the bag and let it sit in the refrigerator for about 3 hours.

About 1 hour before I cook any meat, I pull it out of the refrigerator and let it sit at room temp. I have found that meat cooks much easier and better this way. If meat is cold when you put it on the pit, the outside will be over-done before the inside is done.

When I build a fire in my pit, I like to stack to coals to one side. I can grill indirectly or directly over the coals. I usually grill chicken indirectly and then finish it over the higher heat if the skin needs browning.

To make sure the meat is fully cooked, purchase a digital meat thermometer. This will insure that the thickest part of anything you cook reaches the temperature you desire.

Anyway, happy grilling!!

The Smoker King
http://www.thesmokerking.com