雙語 | 制作烤雞時一定不要犯的8個小錯誤

不同的肉類需要不同的烹飪時間。

根據Rada的說法，烹飪時間和溫度取決於肉的切法。

她說，如果她要烤雞胸肉，她會把它繙四次，這樣可以讓前兩麪烤得很焦，以保持水分，還能增加烤架上的焦味。然後她用間接加熱烤制最後兩麪。

她告訴Insider:“正確烹飪的雞胸肉在烤完後很容易不粘在一起，儅從烤架上拿下來雞胸肉的時候，它不會粘連。”

如果你要烤的不是胸脯肉，比如雞翅或大腿肉，你可能需要詢問專業人士這塊肉需要的最佳烹飪時間。

Different cuts of meat require different cooking times.

Thecooking time and temperature will depend on the cut of meat, according to Rada.

If she's grilling a chicken breast, she said she'll flip it four times, which creates a sear for the first two sides to keep in moisture and also adds that nice charred flavor from the grill. Then she finishes with the last two flips over indirect heat.

"A chicken breast cooked correctly will un-stick easily when finished — it shouldn't fight you when it's time to take it off the grill," she told Insider.

If you're grilling something other than a breast, such as a wing or a thigh, you may want to ask your butcher about the optimal cooking time for the particular cut of meat you're grilling.