Knowing how to grill chicken is an important technique to master – juicy chicken that isn’t burnt on the outside is surprisingly tricky to achieve. But follow these tips to make grilled chicken that’s delicious and perfectly cooked.
Chicken comes in all shapes and sizes – whole or pieces, with or without bones, skin on or off – so when learning how to grill chicken it’s important to keep a few things in mind to get the best results for the type of chicken you’re cooking.
Brines add flavor and keep chicken juicy. To make one, dissolve ½ c. of kosher salt and ¼ c. of sugar in 2 c. of boiling water. Add 12 c. of ice water to cool, then submerge the chicken pieces in the brine. Chill for at least 4 hours, then remove the chicken; discard the brine.
Because chicken needs to be thoroughly cooked, special care needs to be taken so the outside of the chicken doesn’t burn before the meat is done. Keep these ideas in mind.
Precook the chicken in a 375°F. oven until nearly cooked through. Then finish it on the grill to lightly char and finish cooking, brushing it with sauce as it grills.
Once the grill is preheated you’re minutes away from delicious grilled chicken. Here are some helpful hints to pay attention to.
Avoid brushing BBQ sauce on the chicken until it’s on the side of the grill where the burners are turned off. The sugars in the sauce tend to stick and burn if the sauce is applied over the hot side of the grill.