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Grilled chicken

Sm62577Sm62577 Posts: 30
edited April 2012 in EggHead Forum
Can't seem to get those good classic grill marks on my marinated chicken, I get the temp up to around 425 with a cast iron grate but all I get is a slight golden brown colored marks.. Any tips will be appreciated


  • I assume it's a wet marinade? That could make it a little harder to get grill marks at 425. You could raise the temp and get a quick sear then shut the daisy to bring it back down. You could also throw some high smoke point oil on the grate right before you throw on the yard bird. Nothing wrong with light brown marks unless you are going for appearance only. I would say that light brown marks could very well be more flavorful because black marks are carbonized (brown marks are caramelized- better flavor)
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