Grill Masters....got any tips?

The last time I grilled chicken, lots of pieces stuck to the grill, leaving me with a bit of a mess. Jake has since cleaned it up a bit and we've used it a dozen times since for all sorts of things, just no chicken.

Chicken was in small pieces, not large breasts (think fajitas).
The chicken had been marinated for a couple hours.

Would these facts contribute to the mess?

If not, any tips for me since I'd like to grill up some chicken breasts and not leave a mess?

Is it possible that I had it set on a higher temp than I should have (don't think it was on low)?

Can I spray the grates with Pam?

I've mastered the kitchen, but the grill is another story.


Additional grill info which may help you help me:
Brinkmann Pro Series 2400/ Gas Porcelain Outdoor Grill
Porcelain-coated, cast iron cooking grates

Originally Posted by Melissa

The last time I grilled chicken, lots of pieces stuck to the grill, leaving me with a bit of a mess. Jake has since cleaned it up a bit and we've used it a dozen times since for all sorts of things, just no chicken.

Chicken was in small pieces, not large breasts (think fajitas).
The chicken had been marinated for a couple hours.

Would these facts contribute to the mess?

If not, any tips for me since I'd like to grill up some chicken breasts and not leave a mess?

Is it possible that I had it set on a higher temp than I should have (don't think it was on low)?

Can I spray the grates with Pam?

I've mastered the kitchen, but the grill is another story.


Additional grill info which may help you help me:
Brinkmann Pro Series 2400/ Gas Porcelain Outdoor Grill
Porcelain-coated, cast iron cooking grates

Depending on grill/meat I found that tin foil helps keep things clean and from getting out of hand.

http://www.foodnetwork.com/food/et_s...D_9872,00.html
We watch the channel all the time. Good Eats is setup as a Season Pass on TiVo.

brush the grates with oil and flip them after searing for 2 minutes

Originally Posted by Jas4fun

Depending on grill/meat I found that tin foil helps keep things clean and from getting out of hand.

Hmm....I have found success with foil when grilling halibut sans skin.

**
Okay, just checked out the Food Network link. I looked at the recipe for Cilantro grilled chicken breast. "Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked;"

It doesn't say anything about reducing heat level, nor does it say anything about searing and turning like aty suggested.

Still

Just oil up your breasts, and try to cook them before you slice them if possible.

Originally Posted by Nbtstatic

Just oil up your breasts

Let's keep that between you and me, 'k?

Originally Posted by Nbtstatic

Just oil up your breasts,

Originally Posted by Nbtstatic

Just oil up your breasts, and try to cook them before you slice them if possible.

Now, back to the chicken. Cook them on a hot grill. Oil is good. Cook the whole breast before cutting them up. I agree here. Plus it's easier to flip than stir around a thousand pieces of chicken. Foil is good too.

Originally Posted by PropellerHead

Originally Posted by Melissa

Hmm....I have found success with foil when grilling halibut sans skin.

**
Okay, just checked out the Food Network link. I looked at the recipe for Cilantro grilled chicken breast. "Lightly coat chicken with oil and sprinkle each evenly on both sides with the salt and pepper. Grill chicken breasts for about 4 to 5 minutes on each side, or until thoroughly cooked;"

It doesn't say anything about reducing heat level, nor does it say anything about searing and turning like aty suggested.

Still

Spray grill with PAM for grilling... works like a charm...

Originally Posted by mgorgel

Spray grill with PAM for grilling... works like a charm...

Should I do that before or after heating up? It is an aerosol can and I like my hair and I would look funny without eyebrows.

Originally Posted by Melissa

Should I do that before or after heating up? It is an aerosol can and I like my hair and I would look funny without eyebrows.

Just make sure you're at least 10 feet away while spraying.

What is your grill surface, steel or cast iron? Mine is cast iron, and has to be treated in the beginning of the season with lard or everything will stick.

Other than that, avoid marinades with sugar...

--nw

Originally Posted by Melissa

Additional grill info which may help you help me:
Brinkmann Pro Series 2400/ Gas Porcelain Outdoor Grill
Porcelain-coated, cast iron cooking grates

Originally Posted by nowonder

What is your grill surface, steel or cast iron? Mine is cast iron, and has to be treated in the beginning of the season with lard or everything will stick.

Other than that, avoid marinades with sugar...

--nw

Porcelain coated, cast iron

We haven't had any problems with anything sticking except my attempt at chicken some time ago.

Okay boys...have olive oil and herbs ready to coat on the chicken. Grill is heating up on high.

In about 15 minutes, I will put the breasts down (still on high heat) for 5 minutes per side. They are pretty thick pieces. I have a meat thermometer to check the inner temp.

Originally Posted by Melissa

Should I do that before or after heating up? It is an aerosol can and I like my hair and I would look funny without eyebrows.

Sorry before firing up the grill spray a bit on the beast and then fire it up... I use it everytime still have all my hair.... by the way you don't taste the difference...

Originally Posted by Nbtstatic

Just oil up your breasts,

I wonder if Melissa would actually do that to her breasts in front of Jake and Jake will ask her "What are you doing?" and Melissa will respond "some guy on bimmerfest said I had to oil up my breasts before we cook the chicken".

Originally Posted by pintnight

I wonder if Melissa would actually do that to her breasts in front of Jake and Jake will ask her "What are you doing?" and Melissa will respond "some guy on bimmerfest said I had to oil up my breasts before we cook the chicken".

He'll be home in about an hour. I'll let y'all know how it goes.

The outside of the chicken might burn before the inside gets cooked all the way. Might be a good idea to butterfly the breast so that it's somewhat thin and even all around.

Just flipped the first side...no sticking!!! I looooove olive oil and Pam!

Originally Posted by LeucX3

The outside of the chicken might burn before the inside gets cooked all the way. Might be a good idea to butterfly the breast so that it's somewhat thin and even all around.

Did it. They are really thick breasts.

Originally Posted by Melissa

Just flipped the first side...no sticking!!! I looooove olive oil and Pam!

Sounds like kinky lesbian sex. Use your cam next time.

Originally Posted by Melissa

Did it. They are really thick breasts.

Just the way Jake likes it?

Originally Posted by LeucX3

Just the way Jake likes it?