In article om>,
Cheryl > wrote:

> On 6/19/2013 10:50 AM, Gary wrote:
>
> > I have a friend who boils his chicken to done, then chars it on the grill.
> > ugghhh... but I haven't confronted him about this process yet.
> >
> > G.
> >
> Depending on whether it's white or dark meat it would do well to cook
> dark meat over indirect heat then char. White meat I'd do over high
> heat no more than 8 mins per side on high heat. Dark meat I char then
> cook with indirect heat for 1/2 hour per side. Char the other side.
>
> The white meat then should be taken off of the heat and tented with foil
> to let it rest and it will cook any pink meat in the middle while it rests.

I really don't feel comfortable with that "meat not pink" or "juices run
clear" thing -- I'm not shooting for a certain appearance; I'm trying to
make sure the little bitty baddies are dead, dead, dead. From what I've
read, it's possible for the chicken to be "not pink" (or appear so,
depending on the lighting) when the temperature is still too low do do
the job.

The temperature required to make chicken safe (talking salmonella here)
is a function of time: 165F is the "instant kill" number, but a minimum
of two minutes at 155F is just as good, and the meat has a much nicer
texture. It takes a good 12 minutes at 140F, and I suspect the meat
could appear "not pink" well before that time has elapsed.

I always use a properly calibrated instant-read thermometer, and check
several places in the meat just to make sure (it's surprising the first
time you discover that the thickest area is not necessarily the last
part to hit the mark).

Isaac