What is Grilled Chicken?
Grilled chicken can be cooked using any part of the bird, including the breast, legs, thighs and wings. The whole bird can be grilled too, though by restaurant standards it is common to grill it in pieces and not as one, mainly for the sake of time. Grilling chicken involves cooking the chicken on a rack over piping hot coals. This creates a lean, flavorful and sometimes slightly smoky tasting piece of poultry. This methods allows the fat to drip rather than pool under the meat. The chicken is often tender and has brown grill marks, which adds an extra layer of umami flavor with a crisped texture. Grilled chicken can be served as is, or an a salad, sandwich or any other variety of dishes.
...Chicken is in the poultry category, meaning it is a bird kept for its meat. Many parts of the chicken are used in food preparation. The breast, wings, thighs and legs are common parts of this bird used in cooking. When raw, chicken is a pale pink to darker shade of pink. The meat must be cooked before consuming and any cooking method can be used to thoroughly cook the meat, including grilling, roasting and frying.
...Canola oil is a popular and readily available oil in America, due to its inexpensive price and neutral flavor. Canola oil comes from the rapeseed plant, the oil is pressed from the seeds and has a yellow color. It is a thin oil that is best for medium high heat, such as sautéing, though is commonly used for deep frying. Canola can be found in baked good, salad dressings, and a vast variety of food products.
...Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.