Tips

5 Chicken Grilling Tips You Absolutely Can’t Miss

To achieve that mouth-watering, golden-brown color on your grilled chicken pieces, with meat that's tender and juicy, follow these 5 expert grilling tips we've shared below. You're guaranteed to nail the perfect grilled chicken every time!

Administrator

9 August, 2024

1Defrost 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.

2Marinate 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.

3Grease 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.

4Adjust 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.

5Check 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!

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Frequently asked questions

There are several tips and techniques to ensure perfect grilled chicken. First, choose the right cut of meat for grilling; bone-in, skin-on chicken pieces are best as the bone adds flavor and the skin helps keep the meat moist. Next, brine the chicken to add moisture and season it with a dry rub for extra flavor. It is also important to oil the grill grates to prevent sticking and to cook the chicken over indirect heat to avoid flare-ups. Finally, use a meat thermometer to check the internal temperature of the chicken, ensuring it is cooked perfectly.

Brining is a simple process of soaking the chicken in a salt water solution. For every 4 cups of cold water, add 3 tablespoons of salt. You can also add other flavors such as sugar, garlic, herbs, or spices. Fully submerge the chicken in the brine and refrigerate for at least 30 minutes and up to 2 hours.

A dry rub is a mixture of spices that is rubbed onto the surface of the meat before cooking. A basic dry rub for grilled chicken might include paprika, brown sugar, garlic powder, onion powder, salt, and pepper. You can also experiment with additional spices like cayenne pepper, chili powder, or dried herbs such as thyme or rosemary.

Oiling the grill grates helps to prevent the chicken from sticking to the grill. Use a high smoke point oil, such as canola or peanut oil, and apply it to a paper towel. Then, using tongs, rub the oiled paper towel onto the grill grates several times until they are well-coated.

For the best results, cook the chicken over indirect heat. This means lighting one side of the grill and placing the chicken on the unlit side. This allows the chicken to cook slowly and evenly without the risk of burning or flare-ups. You can also try the two-zone cooking method, where you sear the chicken over direct heat first to get grill marks, and then move it to the indirect heat side to finish cooking.