1. How to hug 1. Go up to your friend. Give your friend a genuine smile. 2. Embrace your friend. Girls: Close your eyes and think about how much you love your friend when hugging. Press as much as you feel like without squishing your friend. Do not clap the person you're hugging on the shoulders. Some girls think you don't like them if you do it that way. Guys: Embrace strongly, and clap each other on the top of your backs. If you're having an emotional moment, hold the hug for a brief moment and do not clap each others backs. 2. How to cook chicken 1.Prepare the chicken pieces. Wash your hands with soap and warm water. Use a knife to trim off any skin and/or excess fat. Wash the chicken pieces using cold water, and pat them dry with a paper towel. If the chicken pieces, such as wings, thighs, and legs, still have the bone in them, consider leaving the skin on. If you need to defrost the chicken, do so in the fridge or in the microwave. Do not defrost chicken at room temperature. 2. Pound boneless chicken breasts flat until they are about ¾ inches (1.91 centimeters) thick. Place the chicken breasts inside a plastic, re-sealable freezer bag. Seal the bag, then whack the chicken with a rolling pin or meat pounder. The bag will keep the juices from splattering all over your kitchen. When you are done, take the chicken breasts out of the bag and rinse them. Pounding the chicken breasts flat ensures that they cook evenly. 3. Consider butterflying a whole chicken to cut down on cooking time. Butterflying the chicken involved taking out the backbone and breastbone. This will allow the chicken to lie flat on the grill, and speed up the cooking process. To butterfly a chicken, do the following:[2] Cut off the neck and remove the giblets. Place the chicken breast-side-down and cut down both sides of the backbone. Pull out the backbone and discard it. Pull open the chicken, like a book. Cut away the breastbone, then pull it out. Discard the bone. 4. Consider marinating chicken breasts in the fridge for 4 to 12 hours. Combine all of the ingredients for your marinade in a plastic, re-sealable bag. Add the chicken, seal the bag, and leave it in the fridge for 4 to 12 hours. For a classic lemon and herb marinade for four chicken breasts, you will need:[3] 6 tablespoons extra virgin olive oil 4 large garlic cloves, minced 1 teaspoon dried thyme 1½ teaspoons lemon zest, from one lemon 1 ¼ teaspoon salt ½ teaspoon dried oregano ½ teaspoon freshly ground black pepper 5. Consider using a rub on chicken legs and thighs. You can put the rub onto the chicken just before you grill it, or let it marinate for one hour. Simply mix your rub together, and pat it into the chicken. For a simple rub, you will need: 4 teaspoons kosher salt 2 teaspoons ground cumin 2 teaspoons chili powder 2 teaspoons dried cilantro 2 teaspoons dried onion flakes 6. Consider brining the chicken for 2 to 3 hours in ¼ cup (25 grams) salt and 4 cups (950 milliliters) water. Combine the salt and water in a large pot, then add the chicken breasts. Unlike with marinating, the longer you brine is not better. Leave the chicken in the brine for only 2 to 3 hours; any longer, and the chicken will turn rubbery.
