Grilled chicken is a favorite summer staple, but getting the perfect flavor and texture can be a challenge. Luckily, we've gathered tips from professional chefs to help you make the perfect grilled chicken every time.
Start with the Right Cut
When it comes to grilled chicken, not all cuts are created equal. Look for bone-in, skin-on thighs or breasts, which will cook up tender and flavorful on the grill. Avoid boneless, skinless cuts, which can dry out easily.
Brine for Moisture
Brining your chicken before grilling can help lock in moisture and prevent it from drying out on the grill. Combine salt, sugar, and any other herbs or spices you like in a large bowl of water, then add your chicken and let it sit in the fridge for at least an hour before grilling.
Prep your Grill
Make sure your grill is heated up and cleaned before starting to cook. Using a grill brush, scrape off any debris or burnt bits from the last time you used it. Oil your grates using a paper towel dipped in vegetable oil or non-stick cooking spray to prevent sticking.
Season Liberally
Don't be afraid to season your chicken generously with salt, pepper, and any other herbs or spices you like. This will help deepen the flavor and create a crispy exterior on the grill. Consider using a dry rub or marinade to infuse more flavor into your chicken.
Cook Over Indirect Heat
To prevent your chicken from burning on the outside while remaining undercooked on the inside, cook it over indirect heat. This means placing your chicken on the cooler side of the grill or turning off one side of the burners. Close the lid and let it cook for 20-25 minutes before flipping and cooking for another 10-15 minutes.
Let it Rest
Once your chicken is cooked through, remove it from the grill and let it rest for 5-10 minutes before cutting into it. This will allow the juices to redistribute throughout the meat and keep it juicy and tender.
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