You can add some wood chips to your gas or charcoal grill for extra flavor but keep the lid closed - any grill will stay hotter when the cover is on. If you're cooking a larger or thicker piece of chicken breast, grill over indirect heat before or after charring, especially if you want to be sure that it's cooked all the way through. Most grills have a large grate directly over the flame and a smaller elevated one with indirect heat. Grill over indirect or direct heat but keep the lid closed BBQ sauce is best used as a basting tool right before serving so you can get all of that flavor without turning your chicken into a hockey puck. Instead, slather on your sauce when the meat is mostly cooked through. Similar to roasted marshmallows, a sauce made with sugar will burn over an open flame and can turn into a black char if too close to the fire. Getty ImagesĪ good BBQ sauce can bring finger-licking qualities to your chicken, but don't add it too soon. Don't add your sauce too earlyĪdd any sauce at the end of the cooking process. If you undercook your chicken, you can easily put the bird back on the grill for a few more minutes with the cover on to let the residual heat cook it through.
If boneless, pierce with a knife and any juices - there should always be juices - should run clear. If there are bones, they should wiggle easily in their sockets. Though this may seem intimidating, there are also tons of signs that show when a bird is cooked. There are several methods of telling if a chicken is cookedĪ fully cooked piece of chicken is 165 degrees Fahrenheit at the thickest part. Just sprinkle a thin layer all over your meat and plan to brine or cure at least one day before cooking.įor best results, marinate for a few hours or the night before cooking. The salt will pull the moisture out of the meat and then reabsorb. You can also experiment with curing with dry rubs and salt seasoning mixtures, which don't use water. The salt breaks down the proteins and pulls in the seasonings, essentially curing the meat. Don't underestimate the power of marinades, cures, and brinesīrining isn't just for turkeys and an overnight bath in a salt and seasoning mixture can do wonders for flavor and texture. Chicken breast is also popular for a reason but has an uneven thickness so slice those cutlets in half or pound flat for even cooking results.
Grilled wings are a great way to feed a crowd and their small size means they'll cook quickly. This way, the bird stays flush with the grill so it will cooks evenly over the heat and everyone can still have their favorite cuts. Determine if you want your chicken on the boneīone-in, skin-on meat tastes better because this extra layer of fat infuses the chicken with flavor and moisture while cooking.Įxperiment with grilling a whole bird spatchcock style - without the spinal cord. Those factors, separately or combined, make for a chicken that is consistently tasty. An A grade means there's a good fat-to-skin ratio and no discolorations and B and C grades are usually used for ground meat.įrom there, look for cage-free, antibiotics-free, and Kosher, which all refer to how the chickens are raised and processed.
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