4
pechugas de pollo, con huesos y piel (8 oz cada una)
1/2
cucharadita de sal
1/4
cucharadita de pimienta
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Instrucciones
1
Precalienta la parrilla de gas o de carbón. En un tazón chico, mezcla los ingredientes para el glaseado; deja aparte.
2
Espolvorea el pollo con sal y pimienta. Coloca el pollo en la parrilla, con el lado de la piel hacia abajo, a fuego medio. Cocina 10 minutos. Voltea el pollo; unta la mitad del glaseado en forma pareja sobre el pollo. Continúa cocinándolo y untándolo con el glaseado restante, de 10 a 12 minutos más o hasta que el jugo del pollo esté claro al hacer un corte hasta el hueso en la parte más gruesa (170°F).
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Consejos de expertos
consejo 1
En esta receta, sustituye el romero por cualquier hierba fresca, como tomillo, orégano, estragón o perejil italiano.
consejo 2
Este glaseado multiusos tiene un sabor fantástico en cualquier corte de carne. Pruébalo con chuletas o con bistecs de puerco.
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