1 Defrost Chicken in the Fridge or Microwave
– When defrosting chicken, it’s best to use the fridge or microwave. After thawing, avoid leaving it at room temperature and cook it immediately to prevent bacterial growth.
– Only defrost the amount of chicken you plan to grill at one time. This ensures the meat stays fresh and flavorful, saves time and effort, and maintains food safety.
2 Marinate Like a Pro
Once you’ve added all the delicious grill flavors, place the marinated chicken in the fridge to help the meat absorb the flavors faster. When preparing the marinade, set aside half to baste the chicken while grilling.
3 Grease the Grill
– Placing chicken directly on the grill, especially pieces without skin, can make it stick and difficult to flip without breaking.
– Before grilling, marinate the chicken with a little oil, and brush the grill and chicken with oil or use a non-stick spray to ensure the chicken cooks evenly and doesn’t stick.
4 Adjust the Heat for Different Cuts
– Some sauces have a high sugar content, so be cautious when grilling. Adjust the heat according to the type of meat to prevent burning and allow for longer cooking times.
– For boneless, skinless chicken breasts, thighs, or cut-up pieces, use high heat. For bone-in or thicker cuts, grill over lower heat.
– Avoid basting the chicken with sauce right after placing it on the grill or halfway through cooking. Instead, wait until the chicken is almost done to prevent burning.
5 Check Doneness Before Serving
– Cut into the thickest part of the meat or use a meat thermometer to ensure the chicken is cooked thoroughly. The internal temperature should reach 75°C for breasts and 85°C for a whole chicken.
Use these grilling tips to create delicious and appealing chicken dishes. Share your own grilling tips in the comments below if you have any secrets to adding extra flavor!
For more information, see:
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