The bird goes in the middle of
the coals breast side down, and we cooked it to about 150 - 160F before throwing on the ingredients for salsa.
The bird goes in the middle of
the coals breast side down, and we cooked it to about 150 - 160F before throwing on the ingredients for salsa.
Not exact matches
When charcoal turns grayish white (after 15 to 20 minutes) and you can hold your hand 5 inches above rack for 3 to 4 seconds, sear chicken
breasts, starting with skin
sides down, on a lightly oiled rack over
coals, uncovered, turning once, until well browned, 5 to 6 minutes total.
Move browned chicken
breasts to
side of grill with no
coals and cook, covered with lid, turning over occasionally, until just cooked through, 12 to 15 minutes more.
If I'm doing thick
breasts (not butterflied), I typically do about 6 minutes per
side directly over the hot
coals.
When the temperature stabilizes, add 1 1/2 cups of drained wood chips to the
coals and place the pheasant on the cooking grate, skin
side up, and lay the bacon strips atop the
breasts.