Grilling chicken may seem like a simple process, but there are a lot of factors that go into making it taste great. Unlike roasting, where the chicken is heated from the inside out, grilling concentrates heat on the outer layer of the bird, which helps to create a nice crust and juicy interior.
This method also allows for some great variations like grilled chicken skewers or chicken kabobs. You can navigate to this site to know more about grilled chicken.
But what about those all-important grill marks? Well, believe it or not, those little lines aren't actually created by direct heat. They're actually caused by air pressure and the way that vaporizes as it comes in contact with the metal. In other words, they're a natural result of cooking. So whether you're opting for charcoal or gas, you can rest assured that your food is going to be cooked just the way you want it.
The debate between grilling chicken and roasting it is a common one. But what is actually happening on a grill? Here's a breakdown of the two cooking methods.
When you grill chicken, the heat from the coals or wood pellets cooks the meat from the inside out. This means that the juices run out, resulting in juicy, well-cooked chicken. On the other hand, when you roast chicken, the heat from the oven cooks the meat from both sides. This means that some of the juices are retained and the chicken ends up more dry and flavourless.
So which is better? In terms of taste and texture, grilled chicken is usually considered to be better than roasted. However, roasting can be more convenient if you're short on time.