Recipes - Summer Grilling Guide

6 tips to successful grilling:

1. Lubricate grate with oil before placing chicken on top. Spray it with oil (away from the flames), or use a folded paper towel soaked in oil.
2. Use tongs or a spatula to turn meat. Stabbing the meat with a fork drains the flavor rich juices onto the coals.
3. Basting guidelines: Oil and vinegar bastes and marinades can be brushed on the meat throughout the cooking time. If you baste with a marinade that you used for raw chicken, do not apply it during the last 10 minutes of grilling. Sugar based barbecue sauces should be applied near the end of the cooking time. The sugar in these sauces burns easily and should not be exposed to prolonged heat.
4. For whole birds, split birds and leg quarters (any large cut of chicken) use the indirect method of grilling or barbecuing. Keep the grill hood closed and resist the temptation to open. Every time you open the hood you need to add 5 to 10 minutes to your cooking time.
5. Invest in the purchase of a thermometer. Use the guidelines below for perfectly grilled chicken: Internal, Thermometer Temperatures:
   165ºF - All Boneless Products
   170ºF - All Bone In Products
   175ºF - Whole Chickens
   180ºF - Stuffed Breasts
6. After grilling, for a juicier, tastier piece of chicken allow the chicken to rest on the cutting board a few minutes before serving.

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Red Bird Farms Co.
P.O. Box 1197 ~ Englewood, CO 80150-1197
Phone: (303)934-2200 ~ Toll Free: 1-800-333-BIRD (2473)
FAX: (303)922-5906
E-mail: info@redbirdchicken.com