How to Grill Chicken

Want to grill chicken like a pro this summer? It's totally doable! Grilling chicken is awesome. That smoky flavor, the crispy skin, juicy meat…hard to beat, right? But let’s be real, it can be tricky. Undercook it? Yikes! Overcook it? Dry as the desert. Don't worry. This guide will give you the know-how to grill chicken perfectly. Every. Single. Time. Whether you're a total newbie or a seasoned BBQ expert, these tips and recipes will seriously up your BBQ game!

Choosing the Right Chicken

First things first: the chicken. Different cuts need different cooking. Here's the lowdown:

• Whole Chicken: Impressive? Yes. Flavorful? Definitely! But…it takes time. Spatchcocking is key. (That's removing the backbone.) It helps it cook evenly.
• Chicken Breasts: Super popular. Lean and easy. But! They can dry out fast if you're not careful.
• Chicken Thighs: Way more forgiving than breasts. Thanks to their fat, they stay juicy. Even if you cook 'em a little longer. Bonus: bone-in, skin-on thighs give you extra flavor and crispy skin.
• Chicken Drumsticks: Fun and cheap! Especially for kids. Easy to grill. Good balance of meat and skin.
• Chicken Wings: The perfect appetizer. Cook fast. Taste amazing with all kinds of sauces.

Want better flavor? Go for organic or free-range. Whatever you pick, make sure it’s fresh. And store it right!

Getting Your Chicken Ready

Prep is everything. Seriously.

1. Thawing Chicken Safely

Frozen chicken? Thaw it in the fridge. It can take a day or more. Depends on how big it is. Don't EVER thaw it at room temp. Bad bacteria! You can thaw it in cold water. Change the water every 30 minutes, though. It needs your attention.

2. Brining or Marinating

Brining or marinating? Adds flavor and keeps it moist. Brining means soaking it in saltwater. Marinating? Flavored liquid goodness! It tenderizes the chicken too.

Brining Recipe:

Mix this in a big bowl or container:

• 1 gallon cold water
• 1/2 cup kosher salt
• 1/4 cup sugar
• Optional: herbs, spices, citrus zest

Submerge the chicken. Fridge it for at least 4 hours. Overnight is even better. Rinse it well before grilling.

Marinade Ideas:

Marinades need acid (vinegar or citrus), oil, and spices. Here are some ideas:

• Lemon Herb: Lemon juice, olive oil, garlic, rosemary, thyme
• BBQ: BBQ sauce, Worcestershire sauce, brown sugar, smoked paprika
• Teriyaki: Soy sauce, mirin, sake, ginger, garlic
• Spicy: Olive oil, lime juice, chili powder, cumin, cayenne pepper

Marinate in the fridge. At least 30 minutes. A few hours is even better.

3. Patting the Chicken Dry

Dry chicken = crispy skin! Pat it dry with paper towels before grilling. If it’s wet, it’ll steam. Not char.

4. Trimming Excess Fat

Trim extra fat. It causes flare-ups on the grill.

Setting Up Your Grill

Heat control is key. Gas or charcoal? Doesn't matter. You need two heat zones. Hot for searing. Cooler for indirect cooking.

Gas Grill Setup

1. Heat it to medium-high (375-400°F).
2. Turn off a burner or two. That’s your cooler zone.
3. Clean and oil the grates.

Charcoal Grill Setup

1. Pile the coals on one side. Leave the other side empty.
2. Or, bank the coals on one side. Spread them thin on the other.
3. Wait for the coals to get gray ash.
4. Clean and oil the grates.

Grilling Different Cuts

Each cut needs a slightly different approach. Cook it through without drying it out!

Grilling Whole Chicken

Spatchcock it! (Remember, remove the backbone.) It cooks more evenly that way.

1. Heat the grill to medium (about 350°F).
2. Put the chicken skin-side up on the cooler zone.
3. Close the lid. Cook for 45-60 minutes. Temp should be 165°F in the thigh.
4. Last 10-15 minutes? Move it skin-side down over the hot zone. Crispy skin time!
5. Let it rest for 10-15 minutes before carving.

Grilling Chicken Breasts

These dry out easily. Be careful!

1. Heat the grill to medium-high (about 375-400°F).
2. Sear them over the hot zone for 2-3 minutes per side. Get a nice crust.
3. Move them to the cooler zone. Cook until the temp is 165°F. Another 5-7 minutes usually. Depends on how thick they are.
4. Rest for 5-10 minutes before slicing.

Grilling Chicken Thighs

More forgiving than breasts. Still, use good grilling technique.

1. Heat the grill to medium (about 350°F).
2. Put them skin-side down on the hot zone. Sear for 5-7 minutes. Crispy and golden!
3. Flip them. Move to the cooler zone.
4. Close the lid. Cook for another 10-15 minutes. Temp should be 175°F. Safe at 165°F. But better at 175°F. More tender. More flavorful.
5. Rest for 5-10 minutes.

Grilling Chicken Drumsticks

Easy to grill. Great for summer cooking!

1. Heat the grill to medium (about 350°F).
2. Sear them on the hot zone for 3-4 minutes per side. Nice color!
3. Move them to the cooler zone. Close the lid.
4. Cook for another 15-20 minutes. Temp should be 165°F.
5. Baste with BBQ sauce the last 5-10 minutes.
6. Rest for 5-10 minutes.

Grilling Chicken Wings

Appetizers or game-day snacks? Perfect!

1. Heat the grill to medium-high (about 375-400°F).
2. Grill them on the hot zone for 5-7 minutes per side. Crispy and golden!
3. Move them to the cooler zone. Cook until the temp is 165°F.
4. Baste with sauce the last few minutes.
5. Rest for 5 minutes.

Checking for Doneness

Meat thermometer is the best way to know. Stick it in the thickest part. Don't hit bone. Safe at 165°F. Dark meat (thighs, drumsticks)? 170-175°F is even better. More tender and flavorful. Always let it rest. The temp keeps rising a bit.

Tips for Perfect Grilling

• Keep it clean: Clean grates = no sticking. Even cooking.
• Oil the grates: Stops sticking.
• Don't crowd: Lowers the temp. Uneven cooking.
• Avoid flare-ups: Water spray bottle nearby!
• Meat thermometer: The most reliable way. Safe temp every time.
• Let it rest: Juices redistribute. Tender, flavorful meat.

Delicious BBQ Chicken Recipes

Here are a couple of simple grilling recipes to get you going:

Classic BBQ Chicken

Ingredients:

• Chicken pieces (breasts, thighs, drumsticks, or wings)
• BBQ sauce
• Salt and pepper

Instructions:

1. Heat the grill to medium.
2. Season the chicken with salt and pepper.
3. Grill over direct heat for 5-7 minutes per side. Nice color.
4. Move to indirect heat. Cook until the temp is 165°F.
5. Baste with BBQ sauce the last 5-10 minutes.
6. Rest for 5-10 minutes.

Lemon Herb Grilled Chicken

Ingredients:

• Chicken breasts or thighs
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• Salt and pepper

Instructions:

1. Whisk together the olive oil, lemon juice, garlic, rosemary, thyme, salt, and pepper.
2. Marinate the chicken for at least 30 minutes.
3. Heat the grill to medium.
4. Grill over direct heat for 5-7 minutes per side. Cooked through.
5. Rest for 5-10 minutes.

Conclusion

Summer cooking and grilling chicken? A perfect match! Follow these tips and techniques. You can consistently grill chicken that’s juicy, tender, and flavorful. Experiment with different grilling recipes and marinades. Find what you love! Fire up that grill! Get ready for perfectly grilled chicken! Remember: food safety first. Safe internal temp every time. Happy grilling!