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    You are in: Home / Community Forums / Grilling / BBQ / Smoking / Grilling question: sugar
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    Grilling question: sugar

    Mon Jun 25, 2012 11:22 am
    Forum Host
    I made a dry rub yesterday and used it on chicken thighs thinly pounded. The chicken pieces were brushed with little bit of oil (oil w/high smoke point I might add) then the rub was sprinkled on the chicken.

    I stove top grilled the chicken about 5 minutes each side. The heat was on the high end of medium-high on our gas stove. However, there were chicken pieces that burnt due to the sugar content of the rub.

    Should I: reduce the heat next time, cook less time (the meat was done) or ?? How do I avoid the sugar burning like that? The chicken was edible. Some of the pieces didn't burn as much as the others because of their placement on the grill.

    Any pointers for me? I am NOT a grilling expert so you'll have to dumb down your answer.


    cg icon_wink.gif
    Red Apple Guy
    Mon Jun 25, 2012 4:11 pm
    Forum Host
    Hey Cookgirl,

    Sugar burns about 325F (if I remember correctly). When grilling, I like to use rubs and seasoning without sugar and if I want a sweet finish, I'll add a glaze after the chicken is done. One such addition is a good pepper-jelly (like pineapple-habanero pepper jelly which is not really hot once cooked). Glazing and moving to an indirect spot on the grill for about 20 to 30 minutes works well.

    Also, cooking chicken on low heat (as in a smoker), often yields chicken with a "rubber-like" skin. Since chicken can take the heat, I'd just apply the sugar at the end.

    Mon Jun 25, 2012 4:34 pm
    Forum Host
    Thank you! That is [very] helpful!

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