Grilling Great Chicken Every Time

Grilling chicken is probably one of the most popular ways of cooking chicken in the grilled foods  category to date. I’ve compiled a few simple steps you can take to ensure your chicken turns out beautifully every single time. It will be brown, cooked to the right temperature, whilst remaining moist and tender.

Grill or BBQ: What’s the Difference? 

These words are often used interchangeably, but there is actually a difference. Grilling involves cooking meat directly over high heat with the lid of the grill open. Grilled foods generally consist of smaller pieces of meat and vegetables. Barbecuing is a slower way of cooking larger portions of meat with the lid of the grilled closed. Although it may take some time (2 hours up to 18 hours), the end result is tender and juicy.  Whatever you decide to do, either route takes you to a mouthwatering meal. (Also see, Grilling Tips for Summer Cookouts  and 8 Delicious ways to Grill your Summer Catch).

Tips for Grilling Chicken

Add flavor before grilling.

Consider brining the chicken pieces overnight before grilling. Brining is a process similar to marination in which meat (most often pork and chicken) is soaked in a salt solution before cooking. This process makes the meat moister keeping the cells hydrated before cooking and prevents the meat from drying out.

Thaw the meat correctly.

Be sure to completely thaw the chicken so that it cooks more evenly. Be in the habit of defrosting chicken in the refrigerator. Chicken should be defrosted in the microwave only if it will be grilled immediately. If the chicken is packaged in an air tight bag, it can be defrosted over cold running tap water. Otherwise, change the water every 30 minutes. Note: Chicken defrosted in cold water or microwave should be cooked before refreezing.

Avoid cross contamination.

Always keep cooked and raw chicken apart! Use a separate platter to serve the chicken from the plate used to carry the raw chicken to the grill. If you decide to use raw poultry marinade, it should be cooked for at least 2 minutes before serving it with cooked chicken.

Maintain a cool temperature when grilling out.

Keep uncooked chicken in a cooler with ice or cold packs if you a planning to grill at a picnic. The desired temperature of the cooler should remain below 40° F.

Bring the meat to room temperature before grilling.

Allow the chicken to come up to room temperature if possible, prior to grilling. It should only take roughly 20 minutes. Grilling the chicken cold will delay the overall cooking time and may result in an under-cooked interior and overcooked exterior.

Evaluate cook times for meat portions — they will vary.

When grilling chicken parts, keep in mind that each piece will vary in thickness and fat content — as a result, it will affect the cook time. As a general rule, white meat takes less time than dark meat, while breasts and thighs take longer than wings. Note: Whole birds, bone-in chicken breasts, and whole legs will take a longer time to grill. If you’re trying to grill quickly, consider using boneless chicken portions like chicken breast, or cut the meat into smaller pieces for skewers or kebabs.

Maintain a clean grill on medium heat.

Rub some oil onto the clean and preheated grill just before cooking so the chicken doesn’t stick to it. Set your grill to a medium heat, if you are using a gas grill and cook until a meat thermometer reaches 165° F after being inserted into the thickest part of the chicken.  In the case of charcoal grills, use indirect medium heat by only applying coals to one half of the grill to maintain a medium-high temperature. Ensure that the thermometer does not touch the bone.

Allow meat to rest after cooking.

After removing the chicken from the grill, cover with aluminum foil; then allow it to rest for a few minutes. This is because the internal temperature will continue to rise, and the juices are still flowing. Resting will keep the moisture inside.

Use sauces or glazes often.

If you would like to add a sauce or glaze, I would recommend brushing it on lightly during the final 10 minutes of grilling chicken. Turn the chicken around a few times to ensure that it is coated evenly with sauce. If sauce is applied to early, it will burn and result in an unfavorable black color.

Use Dry Rubs for intense flavoring.

When using dry rubs on the outside of your chicken, ensure that it sits up to 24 hours before grilling to enhance flavors.