Can you cook grilled chicken and does it come our dry or juicy?
326023
You'll be surprised at how juicy the chicken turns out when cooked in this air fryer. It's fairly easy to prepare and best of all healthy without losing its tastiness.
241074
I would kill & pluck it first, lol , yes the temp range is more than adequate to deep fat fry anything from Snickers to hard shell crabs. The cooking basket is plenty deep to cover the cut-up chicken.
311559
I usually use about 3 to 5 chicken breasts which I first either sear or or grill first. I then arrange the veggies (onions, fennel, carrots, eggplant, olives, preserved lemons, capers and dried fruit such as dates on the bottom. I place the chicken on top, distributed about the center. Add your favorite seasoning and/ or sauce and close the lid. Place in a preheated oven (400 deg F) for 1 hour. You can use cut up whole chicken instead of the breasts, but I would still precook or brown the chicken first, to some degree.
438256
i have not tried that before. i typically fry the chicken then add paste then add stock then simmer and pull the chicken. i would recommend cooking the chicken first, but let me know how it works out if you try it raw. the stuff also works very well with shrimp for what its worth.
480590
We are having one-inch thick rib eyes, tonight. This is the second time that we have grilled them on this grill. They turn out great, and we like our steaks medium well, so we tent it loosely with foil after we turn it the first time, to make sure we get it done enough. Wonderful, juicy steaks. I use a meat thermometer religiously, and that is key to not over or under cooking meat and poultry. I grilled some boneless, skinless marinated chicken breasts that were outstanding, juicy, moist and tender. I love this grill! I rarely leave a review, but got notification of your question and thought maybe I could help out. We are having one-inch thick rib eyes, tonight. This is the second time that we have grilled them on this grill. They turn out great, and we like our steaks medium well, so we tent it loosely with foil after we turn it the first time, to make sure we get it done enough. Wonderful, juicy steaks. I use a meat thermometer religiously, and that is key to not over or under cooking meat and poultry. I grilled some boneless, skinless marinated chicken breasts that were outstanding, juicy, moist and tender. I love this grill! I rarely leave a review, but got notification of your question and... » Read More We are having one-inch thick rib eyes, tonight. This is the second time that we have grilled them on this grill. They turn out great, and we like our steaks medium well, so we tent it loosely with foil after we turn it the first time, to make sure we get it done enough. Wonderful, juicy steaks. I use a meat thermometer religiously, and that is key to not over or under cooking meat and poultry. I grilled some boneless, skinless marinated chicken breasts that were outstanding, juicy, moist and tender. I love this grill! I rarely leave a review, but got notification of your question and thought maybe I could help out. « Show Less
1347531
Yes for burgers or thin chicken breasts. Tried a London broil and it didn't cook well. Had to slice it up and then cook again. Meat dried out. But I've done marinated chicken and burgers with no problem
1982960
Yes , it's a rotisserie you can also do rib's and a beef roast everything turns out delicious nicely brown and crisp on the out side and moist and juicy on the inside, you will never want chicken any other way you can also do smaller parts like wings and thighs in the basket and all the parts of the rotisserie come easily apart to fit in the dishwasher.
593292
I'm sure it will. I haven't tried that yet, but I entend to. I bet it would be delicious baked on a low heat with some chicken broth for about 3 hours. I know roasts are wonderful!
2240429
Hi! Just saw this question. I usually place some herbs inside the cavity of the chicken, and then a few in the liquid in the pan. I also use herbs on the outside of the chicken, like a rub. Bsaste as you would a normal roasting chicken. If using a rub, we pour a bit in the cavity of the chicken, also put a bit in the round container that the chicken sits on, and then rub the outside of the chicken as well. This makes chicken SO MOIST, you will never cook it any other way! It was the best kitchen tool we have bought ourselves, in years! Hope this helps!
823707
it depends on how big the fire is and how low you have the spit. I had it on there for about an hour and fifteen min. But I couldn't get the chickn to rotate with the spit correctly so I left it up high and kept it on a while. You could probably do it in 15 min. If you put it closer to the fire and got the chicken secure. I would recommend you use an instant read thermometer. When I made my chicken it was fully cooked but he meat was so juicy that it was actually hard to tell. I neve knew that chicken could be that chicken could be that juicy.
1060654
Just grilled a number of frozen chicken breasts and it worked great. They were the thinner type of chicken breasts that you get when buying them already frozen in bulk. For the thicker ones, it took about 6 minutes, and was able grill 2 at a time.
992264
This frying pan is a no fry pan. You can however bake the chicken in it as long as you do it on the grill.
2080491
I dried some left-over cooked chicken for myself, it is like a jerky good texture. I did not try to dry raw chicken.
755018
I make chicken jerky from raw chicken. Cut drying time a little and finish in 200 degree oven for 30 minutes.
1954353
I find the skin is cooked all the way around (LOVE the skin from a rotisserie), it never sits in its own juices, but bastes instead. I have never had a dry home cooked rotisserie chicken, but I have had many that were baked. I never bake chickens anymore, we make 1-2 chickens a week in our Ronco rotisserie. I just sprinkle on Emeril's seasoning, leave for 2 hours and voila! another great, juicy chicken dinner. BTW...these are way better than store bought, IMO.
2220249
It depends on how thick the cut of meat is as well as how dry you want the jerky. Thin cuts take less time and get "crispier." We make dog treats all the time & do different chicken thickness but 1/4 thick is good. It dehydrates at 160 degrees for about 4-55 hrs. Then you cook it in the oven for 10 min to make sure the bacteria is killed.
2043851
The chicken breasts we cooked this summer came out great. Marinated overnight, lots of garlic and ginger. I suspect that it would also work as a smoker, using low heat, and using thoroughly soaked wood chips. Haven't tried that, but it would be interesting.