Wednesday, July 11, 2012

How to - Top 3 Tips for Perfectly Grilled Chicken


Grills and chicken are the perfect Summer pair. However, I've eaten a lot of very dry grilled chicken in my life because it's often mistreated when people go to grill it. So today I thought I would share with y'all a couple quick tips that can make all the difference: 

1 - Skin and Bones. Use bone-in, skin-on, chicken. Just do it. I know it can seem intimidating but I promise, it's not any different.  You can even use tongs so you don't have to touch the chicken. And you don't have to eat the skin. Or the bones. But I hope you weren't planning on doing that last part. 


2 - Season. Marinade or brine the chicken for at least half an hour before you plan to start cooking it. You can even do something as simple as a herb rub, then drizzle a bit of oil on top and let it hang out on the chicken for a bit = you'll find it helps immensely.    


3 - Lower it Down. Steaks and burgers are best when you cook them over screaming hot heat. But chicken will end up burnt on the outside and raw in the middle, or insanely dry, if you go that route. It's a different type of meat so it needs a different treatment. Cook it longer and at a lower temp than you do beef. This really handy chart makes it really easy to know how to do so. 


Those three simple things can make a world of difference in how your grilled chicken turns out. 

What are your top grilling tips for the perfect piece of chicken? 


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