#grilled-chicken

#grilled-chicken

Among the many tips for making the absolute best grilled chicken, one vital step is to salt your chicken at least a day prior to grilling. Known as dry brining, this technique is important to let the flavors and tenderizing effects of the salt fully permeate your chicken to give it an optimal taste and texture when grilled. Though similar to a marinade or wet brine, the difference with dry brining is that it's considerably less messy than a liquid-based brine.

Protein carries a lot of food-cred these days, and rightfully so. Regardless of where it tucks into meal plans, protein brings a host of health benefits for muscles, bones, body tissues, metabolism, and lots more. It may not be glamorous in its own right, but it certainly appears in plenty of tasty, creative meals - from everyday comfort foods to international specialty dishes, high-end meat and seafood recipes, and even your favorite fast-food offerings.

There are some incredibly easy to follow cooking tips that can dramatically elevate your culinary game. Toasting spices before adding them to a dish is one example; scrambling eggs over low heat is another. The expert tip we're introducing today is guaranteed to take your grilled chicken to the next level: When pre-cooking your chicken before grilling it, skip boiling and poach it instead.

As always in August, my favorite farmers markets and farm stands have come to the rescue with all sorts of colorful, fresh and locally grown produce. Cooking and eating outdoors always puts people in a better mood. That's especially true when the menu is hyper-seasonal. There's something so special about enjoying foods that are only available for a few months or weeks each year - not just because they're flavorful, but also because they support local farmers. Often, they're also more affordable.

Combine spices in a bowl, then marinate the chicken in a mixture of olive oil and chipotle for a flavorful, juicy result, perfect for tacos or salads.