{"id":8173,"date":"2022-07-21T09:00:30","date_gmt":"2022-07-21T01:00:30","guid":{"rendered":"https:\/\/www.chefstemp.com\/?p=8173"},"modified":"2026-01-13T11:47:38","modified_gmt":"2026-01-13T03:47:38","slug":"perfectly-grilled-chicken-breasts","status":"publish","type":"post","link":"https:\/\/www.chefstemp.com\/it\/petti-di-pollo-grigliati-alla-perfezione\/","title":{"rendered":"Petti di pollo grigliati alla perfezione: ricetta in stile Tandori con perfezione termica"},"content":{"rendered":"<div class=\"fusion-fullwidth fullwidth-box fusion-builder-row-1 fusion-flex-container nonhundred-percent-fullwidth non-hundred-percent-height-scrolling\" style=\"--awb-border-radius-top-left:0px;--awb-border-radius-top-right:0px;--awb-border-radius-bottom-right:0px;--awb-border-radius-bottom-left:0px;--awb-flex-wrap:wrap;\" ><div class=\"fusion-builder-row fusion-row fusion-flex-align-items-flex-start fusion-flex-content-wrap\" style=\"max-width:1331.2px;margin-left: calc(-4% \/ 2 );margin-right: calc(-4% \/ 2 );\"><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-0 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-1\" style=\"--awb-text-transform:none;\"><p>Un pollo grigliato alla perfezione \u00e8 una prelibatezza che la maggior parte degli americani adora.<\/p>\n<p>Chi non lo farebbe?<\/p>\n<p>Dal momento in cui tagli la carne tenerissima al momento in cui ne assapori il gusto succoso e saporito, \u00e8 un&#039;esperienza deliziosa. Oh, e naturalmente, l&#039;esplosione di gusto sul palato!<\/p>\n<p>Ma c&#039;\u00e8 un problema.<\/p>\n<p>Raggiungere una consistenza di sapore cos\u00ec precisa \u00e8 una vera impresa per la maggior parte delle persone. Ma se rientrate in questa categoria, avrete sicuramente familiarit\u00e0 con il pollo rosato e poco cotto o con il cibo secco e troppo cotto.<\/p>\n<p>Quindi, se stai cercando di scoprire il segreto di un <strong>petto di pollo grigliato alla perfezione<\/strong>, Sei fortunato!<\/p>\n<p>Abbiamo svelato un segreto della grigliata che rivela come grigliare un pollo alla perfezione. E in pi\u00f9, riceverai una ricetta in stile Tandor di livello mondiale!<\/p>\n<p>Anticipazione: temperatura e tempo sono fondamentali per ottenere il pollo alla griglia dei vostri sogni.<\/p>\n<p>Ora, passiamo subito ai consigli per la grigliata!<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-1 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-2\" style=\"--awb-text-transform:none;\"><div id=\"ez-toc-container\" class=\"ez-toc-v2_0_80 counter-hierarchy ez-toc-counter ez-toc-grey ez-toc-container-direction\">\n<p class=\"ez-toc-title\" style=\"cursor:inherit\">Sommario<\/p>\n<label for=\"ez-toc-cssicon-toggle-item-69e096fb1b3bf\" class=\"ez-toc-cssicon-toggle-label\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Attiva\/disattiva<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #999;color:#999\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewbox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #999;color:#999\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewbox=\"0 0 24 24\" version=\"1.2\" baseprofile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/label><input type=\"checkbox\"  id=\"ez-toc-cssicon-toggle-item-69e096fb1b3bf\"  aria-label=\"Attiva\/disattiva\" \/><nav><ul class='ez-toc-list ez-toc-list-level-1' ><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/www.chefstemp.com\/it\/petti-di-pollo-grigliati-alla-perfezione\/#Part_1_What_Is_the_Indefectible_Doneness_Temperature_for_Chicken\" >Parte 1. Qual \u00e8 la temperatura di cottura perfetta per il pollo?<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/www.chefstemp.com\/it\/petti-di-pollo-grigliati-alla-perfezione\/#Part_2_Tips_to_Help_Grill_Your_Chicken_Breast_Like_a_Pro\" >Parte 2. Consigli per grigliare il petto di pollo come un professionista<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/www.chefstemp.com\/it\/petti-di-pollo-grigliati-alla-perfezione\/#Pound_Your_Chicken\" >Pestare il pollo<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/www.chefstemp.com\/it\/petti-di-pollo-grigliati-alla-perfezione\/#Faster_Cooking\" >Cottura pi\u00f9 rapida<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/www.chefstemp.com\/it\/petti-di-pollo-grigliati-alla-perfezione\/#Even_Cooking\" >Anche cucinare<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/www.chefstemp.com\/it\/petti-di-pollo-grigliati-alla-perfezione\/#Preserved_Moisture\" >Umidit\u00e0 preservata<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/www.chefstemp.com\/it\/petti-di-pollo-grigliati-alla-perfezione\/#Tenderizing\" >Intenerimento<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/www.chefstemp.com\/it\/petti-di-pollo-grigliati-alla-perfezione\/#Use_a_ThermalPen\" >Utilizzare una penna termica<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/www.chefstemp.com\/it\/petti-di-pollo-grigliati-alla-perfezione\/#Part_3_Perfect_Pull-Out_Temperature_for_Grilled_Chicken\" >Parte 3. Temperatura di cottura ideale per il pollo grigliato<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/www.chefstemp.com\/it\/petti-di-pollo-grigliati-alla-perfezione\/#Part_4_How_to_Set_Up_Your_Grill_for_Chicken_Breast\" >Parte 4. Come preparare la griglia per il petto di pollo?<\/a><ul class='ez-toc-list-level-3' ><li class='ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/www.chefstemp.com\/it\/petti-di-pollo-grigliati-alla-perfezione\/#Tandori-Style_Recipe\" >Ricetta in stile Tandoori<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/www.chefstemp.com\/it\/petti-di-pollo-grigliati-alla-perfezione\/#Ingredients\" >Ingredienti<\/a><\/li><li class='ez-toc-page-1 ez-toc-heading-level-3'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/www.chefstemp.com\/it\/petti-di-pollo-grigliati-alla-perfezione\/#Preparation\" >Preparazione<\/a><\/li><\/ul><\/li><li class='ez-toc-page-1 ez-toc-heading-level-2'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/www.chefstemp.com\/it\/petti-di-pollo-grigliati-alla-perfezione\/#Takeaway_%E2%80%93_Grill_the_Best_Chicken_Breast\" >Cibo da asporto: griglia il miglior petto di pollo!<\/a><\/li><\/ul><\/nav><\/div>\n<h2><span class=\"ez-toc-section\" id=\"Part_1_What_Is_the_Indefectible_Doneness_Temperature_for_Chicken\"><\/span><span style=\"color: #ff9900;\">Parte 1. Qual \u00e8 la temperatura di cottura perfetta per il pollo?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-2 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-3\" style=\"--awb-text-transform:none;\"><p>Probabilmente siete abituati alla classica cottura al sangue per la carne alla griglia. Il pollo, invece, \u00e8 tutt&#039;altra cosa.<\/p>\n<p>Il pollo \u00e8 sempre contaminato dal batterio Salmonella. Il modo migliore per eliminare questi batteri \u00e8 la pastorizzazione. La temperatura standard per la pastorizzazione \u00e8 di 73 \u00b0C (165 \u00b0F); questa temperatura uccide immediatamente il batterio Salmonella.<\/p>\n<p>Purtroppo, questo \u00e8 il modo pi\u00f9 rapido per cuocere troppo il pollo.<\/p>\n<p>Questa situazione \u00e8 un vero e proprio dilemma. Come si fa a eliminare i batteri e grigliare un pollo alla perfezione allo stesso tempo?<\/p>\n<p>Ricordate, abbiamo detto che il tempo \u00e8 fondamentale quando si griglia il pollo?<\/p>\n<p>Ora \u00e8 necessario introdurre il fattore tempo.<\/p>\n<p>Una pastorizzazione ben eseguita \u00e8 il risultato di un sapiente equilibrio tra temperatura e tempo. Ad esempio, sebbene 73 \u00b0C (165 \u00b0F) uccidano i batteri della Salmonella, \u00e8 possibile ottenere lo stesso risultato a 68 \u00b0C (155 \u00b0F).<\/p>\n<p>Pertanto, \u00e8 possibile cuocere il pollo alla perfezione anche a una temperatura leggermente inferiore. Una grigliata impeccabile significa mantenere la succosit\u00e0, raggiungere la cottura desiderata e preservare il sapore. Anche se potrebbe richiedere pi\u00f9 tempo, ne vale la pena.<\/p>\n<p>Tuttavia, la paura di cuocere troppo poco il pollo spesso porta a cuocerlo troppo. Di conseguenza, potresti ritrovarti con pi\u00f9 pollo troppo cotto che crudo. Ecco un paio di consigli per grigliare il pollo alla perfezione.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-3 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-4\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Part_2_Tips_to_Help_Grill_Your_Chicken_Breast_Like_a_Pro\"><\/span><span style=\"color: #ff9900;\">Parte 2. Consigli per grigliare il petto di pollo come un professionista<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-4 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"text-align:center;--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-1 hover-type-none\"><img decoding=\"async\" width=\"625\" height=\"417\" alt=\"Consigli per grigliare il petto di pollo come un professionista\" title=\"Consigli per grigliare il petto di pollo come un professionista\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Tips-to-Help-Grill-Your-Chicken-Breast-Like-A-Pro.png\" class=\"img-responsive wp-image-8174\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Tips-to-Help-Grill-Your-Chicken-Breast-Like-A-Pro-200x133.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Tips-to-Help-Grill-Your-Chicken-Breast-Like-A-Pro-400x267.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Tips-to-Help-Grill-Your-Chicken-Breast-Like-A-Pro-600x400.png 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Tips-to-Help-Grill-Your-Chicken-Breast-Like-A-Pro.png 625w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 625px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-5 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-5\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Pound_Your_Chicken\"><\/span><span style=\"color: #ff9900;\">Pestare il pollo<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-6 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-6\" style=\"--awb-text-transform:none;\"><p>Un petto di pollo umido, succoso e saporito richiede la massima attenzione e un impegno extra. Quindi, una delle cose da fare \u00e8 battere il petto di pollo prima di grigliarlo.<\/p>\n<p>Generalmente si pensa che un petto di pollo disossato e senza pelle debba essere messo direttamente sulla griglia. Ma niente potrebbe essere pi\u00f9 sbagliato. Al contrario, il petto di pollo crea un gradiente termico problematico.<\/p>\n<p>Gestire i gradienti termici in un petto di pollo non battuto \u00e8 arduo. Avrebbe una parte centrale spessa e bordi sottili. I bordi risulterebbero secchi e troppo cotti quando il centro raggiunge la temperatura di cottura desiderata.<\/p>\n<p>Le ricerche dimostrano che le oscillazioni di temperatura in un pollo non battuto sono ampie. Ad esempio, l&#039;escursione termica tra il centro e il bordo pu\u00f2 arrivare fino a 53\u00b0F (11\u00b0C). Tuttavia, \u00e8 possibile appiattire la pelle del pollo battendolo o premendolo.<\/p>\n<p>Battere il pollo per uniformarne lo spessore pu\u00f2 ridurre significativamente la differenza di temperatura. Inoltre, appiattendolo uniformemente, il calore si distribuir\u00e0 in modo omogeneo e il pollo cuocer\u00e0 alla perfezione.<\/p>\n<p>A lungo termine, lo sforzo extra sar\u00e0 la dimostrazione di una temperatura finale omogenea.<\/p>\n<p>Ne vale la pena, vero?<\/p>\n<p>Questo consiglio ha un impatto incredibile sulla qualit\u00e0 della tua grigliata.<\/p>\n<p>Battere il pollo offre ulteriori vantaggi. Vediamoli qui di seguito:<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-7 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-7\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Faster_Cooking\"><\/span><span style=\"color: #ff9900;\">Cottura pi\u00f9 rapida<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-8 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-8\" style=\"--awb-text-transform:none;\"><p>Eliminare la carne in eccesso e ingombrante riduce notevolmente i tempi di cottura. Questo perch\u00e9 il calore \u00e8 diminuito.\u00a0<span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\">meno carne da attraversare prima\u00a0<\/span><span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\"><span style=\"box-sizing: border-box; margin: 0px; padding: 0px;\">raggiunge il centro e<\/span>\u00a0la temperatura richiesta<\/span>.<\/p>\n<p>La carne appiattita cuoce 4 volte pi\u00f9 velocemente di quella non battuta. Meno tempo e qualit\u00e0 migliore: un&#039;ottima combinazione!<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-9 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-9\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Even_Cooking\"><\/span><span style=\"color: #ff9900;\">Anche cucinare<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-10 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-10\" style=\"--awb-text-transform:none;\"><p>Una cottura uniforme rimane un vantaggio fondamentale. La cottura non omogenea \u00e8 un problema comune per chi ama grigliare. Pertanto, \u00e8 possibile ottenere una cottura uniforme quando il pollo ha uno spessore uniforme. Raggiunger\u00e0 la temperatura corretta quasi simultaneamente. In questo modo, si eviter\u00e0 di avere i bordi troppo cotti.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-11 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-11\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Preserved_Moisture\"><\/span><span style=\"color: #ff9900;\">Umidit\u00e0 preservata<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-12 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-12\" style=\"--awb-text-transform:none;\"><p>Una cottura uniforme e una minore variazione di temperatura si traducono in una carne pi\u00f9 succosa. L&#039;eccesso di massa di carne e i tempi di cottura prolungati tendono a far fuoriuscire l&#039;umidit\u00e0. Di conseguenza, \u00e8 pi\u00f9 probabile ottenere un pollo umido, cotto in modo uniforme e ricco di fibre proteiche salutari. Indubbiamente, la succosit\u00e0 del pollo \u00e8 una delle sue caratteristiche pi\u00f9 apprezzate.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-13 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-13\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Tenderizing\"><\/span><span style=\"color: #ff9900;\">Intenerimento<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-14 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-14\" style=\"--awb-text-transform:none;\"><p>Battendo il pollo, la carne si intenerisce allentando i fasci di fibre proteiche. In questo modo, potrete gustare un petto di pollo ricco e tenero.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-15 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-15\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Use_a_ThermalPen\"><\/span><span style=\"color: #ff9900;\">Utilizzare una penna termica<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-16 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-16\" style=\"--awb-text-transform:none;\"><p>La regola generale per la cottura della carne \u00e8 che il grado di cottura si giudica dalla temperatura pi\u00f9 bassa. In parole semplici, la carne \u00e8 cotta solo fino al punto in cui raggiunge la temperatura pi\u00f9 bassa.<\/p>\n<p>Come si pu\u00f2 determinare la temperatura minima della carne?<\/p>\n<p>Misurare la temperatura nella parte pi\u00f9 spessa della carne non \u00e8 un buon metodo per raggiungere il punto pi\u00f9 basso, che si trova al centro. \u00c8 meglio, invece, controllare la temperatura in diversi punti per capire quando il pollo \u00e8 ben cotto.<\/p>\n<p>Se preferisci una cottura alla griglia pi\u00f9 lenta, puoi utilizzare un termometro a sonda da lasciare all&#039;interno per monitorare la temperatura. Tuttavia, <a href=\"https:\/\/www.chefstemp.com\/it\/prodotto\/termometro-per-carne-finaltouchx10\/\"><u><em><strong>Finaltouch X10<\/strong><\/em><\/u><\/a> \u00e8 essenziale garantire che il centro termico sia sicuro da estrarre.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-17 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-17\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Part_3_Perfect_Pull-Out_Temperature_for_Grilled_Chicken\"><\/span><span style=\"color: #ff9900;\">Parte 3. Temperatura di cottura ideale per il pollo grigliato<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-18 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"text-align:center;--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-2 hover-type-none\"><img decoding=\"async\" width=\"625\" height=\"417\" alt=\"Temperatura ideale per il pollo grigliato\" title=\"Temperatura ideale per il pollo grigliato\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Perfect-Pull-Out-Temperature-For-Grilled-Chicken.png\" class=\"img-responsive wp-image-8175\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Perfect-Pull-Out-Temperature-For-Grilled-Chicken-200x133.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Perfect-Pull-Out-Temperature-For-Grilled-Chicken-400x267.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Perfect-Pull-Out-Temperature-For-Grilled-Chicken-600x400.png 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Perfect-Pull-Out-Temperature-For-Grilled-Chicken.png 625w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 625px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-19 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-18\" style=\"--awb-text-transform:none;\"><p>Nessuno vuole avere a che fare con un&#039;intossicazione alimentare causata da pollo poco cotto. Pertanto, \u00e8 fondamentale cuocere il pollo a fondo per poterne apprezzare il sapore ed essere certi che sia sicuro da mangiare.<\/p>\n<p>La temperatura di estrazione \u00e8 cruciale, poich\u00e9 il tempo e la temperatura influenzano la <a href=\"https:\/\/www.chefstemp.com\/it\/pollo-al-barbecue-con-quad-xpro\/\"><em><strong>pollo grigliato perfetto<\/strong><\/em><\/a>. Si consiglia di utilizzare una temperatura di estrazione di 68 \u00b0C (155 \u00b0F). \u00c8 inoltre opportuno avvolgere il pollo nella carta stagnola per alcuni minuti per favorire la cottura residua mantenendo tale temperatura per un po&#039;.<\/p>\n<p>Il pollo \u00e8 sicuro da mangiare a 68 \u00b0C (155 \u00b0F), ma ci vogliono 55 secondi per raggiungere quella temperatura. Quindi, coprirlo con un foglio di alluminio manterr\u00e0 quella temperatura per circa 1 minuto. Ma cuocerlo per altri 50 secondi potrebbe farlo superare la temperatura desiderata.<\/p>\n<p>Inoltre, i gradienti termici si uniformeranno sul petto di pollo, favorendo una cottura continua. Pertanto, si raggiunger\u00e0 una temperatura di circa 73 \u00b0C (165 \u00b0F), che \u00e8 una temperatura sicura per il pollo.<\/p>\n<p>Il modo migliore per ottenere un aumento di temperatura di 3-4 \u00b0C (5-7 \u00b0F) per la cottura continua \u00e8 mantenere la temperatura attuale per un po&#039;. Ecco perch\u00e9 consigliamo di coprire il contenitore con un foglio di alluminio.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-20 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-19\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Part_4_How_to_Set_Up_Your_Grill_for_Chicken_Breast\"><\/span><span style=\"color: #ff9900;\">Parte 4. Come preparare la griglia per il petto di pollo?<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-21 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-20\" style=\"--awb-text-transform:none;\"><p>Le striature ben definite della griglia sul petto di pollo trasmettono professionalit\u00e0 e un aspetto invitante. Come si ottengono quindi quelle splendide striature sul petto di pollo?<\/p>\n<p>\u00c8 necessario riscaldare la superficie a fuoco vivo. Ma bisogna fare attenzione a non cuocerla troppo. Preriscaldate la griglia a fuoco alto, poi abbassate la temperatura a medio-alta prima di adagiarvi il petto di pollo.<\/p>\n<p>Assicurati di girare spesso il pollo per evitare che un lato si cuocia troppo, mentre la griglia lo porta gradualmente alla temperatura desiderata.<\/p>\n<p>Suggerimento: clicca qui per saperne di pi\u00f9 su <em><strong><a href=\"https:\/\/www.chefstemp.com\/it\/petto-di-pollo-temp\/\">temperatura interna corretta per il pollo<\/a><\/strong><\/em>, se necessario.<\/p>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-22 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-21\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Tandori-Style_Recipe\"><\/span><span style=\"color: #ff9900;\">Ricetta in stile Tandoori<\/span><span class=\"ez-toc-section-end\"><\/span><\/h3>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-23 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-image-element\" style=\"--awb-caption-title-font-family:var(--h2_typography-font-family);--awb-caption-title-font-weight:var(--h2_typography-font-weight);--awb-caption-title-font-style:var(--h2_typography-font-style);--awb-caption-title-size:var(--h2_typography-font-size);--awb-caption-title-transform:var(--h2_typography-text-transform);--awb-caption-title-line-height:var(--h2_typography-line-height);--awb-caption-title-letter-spacing:var(--h2_typography-letter-spacing);\"><span class=\"fusion-imageframe imageframe-none imageframe-3 hover-type-none\"><img decoding=\"async\" width=\"625\" height=\"417\" alt=\"Ricetta in stile Tandoori\" title=\"Ricetta in stile Tandoori\" src=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Tandori-Style-Recipe.png\" class=\"img-responsive wp-image-8176\" srcset=\"https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Tandori-Style-Recipe-200x133.png 200w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Tandori-Style-Recipe-400x267.png 400w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Tandori-Style-Recipe-600x400.png 600w, https:\/\/www.chefstemp.com\/wp-content\/uploads\/2022\/03\/Tandori-Style-Recipe.png 625w\" sizes=\"(max-width: 1024px) 100vw, (max-width: 768px) 100vw, 625px\" \/><\/span><\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-24 fusion_builder_column_1_2 1_2 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:50%;--awb-margin-top-large:0px;--awb-spacing-right-large:3.84%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:3.84%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-22\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Ingredients\"><\/span>Ingredienti<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>1 cucchiaino di cumino<\/li>\n<li>3 cucchiai di olio vegetale<\/li>\n<li>1 cucchiaino di curcuma in polvere<\/li>\n<li>1 cucchiaino di coriandolo macinato<\/li>\n<li>1 cucchiaio di paprika (non piccante)<\/li>\n<li>1 cucchiaino di pepe di Cayenna<\/li>\n<li>1 cucchiaio di garam masala<\/li>\n<li>2 cucchiai di succo di limone<\/li>\n<li>1 tazza di yogurt bianco o latticello<\/li>\n<li>4 spicchi d&#039;aglio tritati<\/li>\n<li>1 cucchiaino di sale<\/li>\n<li>2 cucchiai di zenzero tritato<\/li>\n<li>4 petti di pollo senza pelle e senza ossa<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-25 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-23\" style=\"--awb-text-transform:none;\"><h3><span class=\"ez-toc-section\" id=\"Preparation\"><\/span>Preparazione<span class=\"ez-toc-section-end\"><\/span><\/h3>\n<ul>\n<li>Avvolgete il pollo nella pellicola trasparente e battetelo fino a ottenere uno spessore uniforme, circa la met\u00e0 di quello iniziale.<\/li>\n<li>Scaldare l&#039;olio a fuoco medio-alto.<\/li>\n<li>Aggiungete le spezie essiccate all&#039;olio e cuocete per un po&#039;, finch\u00e9 non sfrigolano e sprigionano un aroma intenso. Spegnete il fuoco.<\/li>\n<li>Lasciate raffreddare l&#039;olio aromatizzato per un po&#039; prima di mescolarlo con yogurt, sale, aglio, zenzero e succo di limone.<\/li>\n<li>Ricoprite il pollo con la marinata. Potete farlo in una ciotola oppure mettere il pollo in un sacchetto per alimenti con chiusura ermetica.<\/li>\n<li>Lasciare marinare il pollo in frigorifero da 1 a 8 ore.<\/li>\n<li>Per iniziare, riscaldate la griglia a fuoco alto.<\/li>\n<li>Abbassate la fiamma a medio-alta prima di adagiarvi il pollo.<\/li>\n<li>Assicurati di oliare abbondantemente le griglie del barbecue.<\/li>\n<li>Togli il pollo dalla marinata e scolalo per eliminare l&#039;eccesso.<\/li>\n<li>Posiziona il pollo direttamente sulla fonte di calore.<\/li>\n<li>Dopo un po&#039;, girate il pollo e grigliate l&#039;altro lato.<\/li>\n<li>Monitora la temperatura con un termometro.<\/li>\n<li>Girate spesso il pollo per ottenere le classiche striature della griglia.<\/li>\n<li>Togliere il pollo quando la temperatura minima raggiunge i 68 \u00b0C (155 \u00b0F), quindi mantenerlo caldo coperto con un foglio di alluminio per 1 minuto.<\/li>\n<li>Dai sfogo alla tua creativit\u00e0 in cucina con il pollo. Servilo con un&#039;insalata o come piatto principale.<\/li>\n<\/ul>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-26 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-24\" style=\"--awb-text-transform:none;\"><h2><span class=\"ez-toc-section\" id=\"Takeaway_%E2%80%93_Grill_the_Best_Chicken_Breast\"><\/span><span style=\"color: #ff9900;\">Cibo da asporto: griglia il miglior petto di pollo!<\/span><span class=\"ez-toc-section-end\"><\/span><\/h2>\n<\/div><\/div><\/div><div class=\"fusion-layout-column fusion_builder_column fusion-builder-column-27 fusion_builder_column_1_1 1_1 fusion-flex-column\" style=\"--awb-bg-size:cover;--awb-width-large:100%;--awb-margin-top-large:0px;--awb-spacing-right-large:1.92%;--awb-margin-bottom-large:20px;--awb-spacing-left-large:1.92%;--awb-width-medium:100%;--awb-order-medium:0;--awb-spacing-right-medium:1.92%;--awb-spacing-left-medium:1.92%;--awb-width-small:100%;--awb-order-small:0;--awb-spacing-right-small:1.92%;--awb-spacing-left-small:1.92%;\"><div class=\"fusion-column-wrapper fusion-column-has-shadow fusion-flex-justify-content-flex-start fusion-content-layout-column\"><div class=\"fusion-text fusion-text-25\" style=\"--awb-text-transform:none;\"><p>Grigliare un petto di pollo pu\u00f2 sembrare un&#039;impresa ardua. Ma con la pratica e tenendo a mente questi consigli collaudati, potrete raggiungere la perfezione. Speriamo che abbiate imparato qualcosa di nuovo. Se fossimo in voi, prenderemmo del pollo e ci metteremmo all&#039;opera per creare una grigliata magica. Allora, cosa state aspettando?<\/p>\n<\/div><\/div><\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":5,"featured_media":8178,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[40,88],"tags":[314,342],"class_list":["post-8173","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-latest-blogs","category-recipes","tag-chicken-internal-temperature","tag-grill"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/8173","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/comments?post=8173"}],"version-history":[{"count":4,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/8173\/revisions"}],"predecessor-version":[{"id":59526,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/posts\/8173\/revisions\/59526"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media\/8178"}],"wp:attachment":[{"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/media?parent=8173"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/categories?post=8173"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.chefstemp.com\/it\/wp-json\/wp\/v2\/tags?post=8173"}],"curies":[{"name":"parola chiave","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}