Your Guide to Grilling Chicken

It’s no secret that chicken might just be one of the hardest things to grill. More often than not, it turns out sad and dry after cooking away on the grill. We are all too familiar with this problem and want to help your grilled chicken avoid this fate.

Here are some foolproof tips for grilling chicken.

Flavor, Flavor, Flavor

Chicken loves flavor. It will soak up just about any flavor you hit it with. If you want to use a dry rub, we suggest injecting your chicken with Ghee (clarified us on this one). This will help keep it juicy and moist as it is grilling.

If you want to go the marinade route, soak your chicken in the marinade for at least six hours. The chicken will absorb all the flavor and moisture of the marinade and get it ready for the grill.

If you are more of a sauce person, we suggest marinating the chicken in that sauce for at least two hours. After marinating, put the chicken on the grill and put more sauce on at the end. Saucing the chicken at the end will ensure that the sauce caramelizes and forms a delicious crust instead of burning.

Indirect Heat

This is key for not drying out chicken. As tempting as it is to go for a quick grill and jack the heat up, you want to use indirect heat to cook your chicken. The less intense heat will allow it to cook more gradually. Because chicken doesn’t have a lot of fat content to keep it juicy while cooking, the lower heat will keep it moist and delicious.

Keep the Lid Closed

It is super tempting to watch your food as it grills, but you are going to want to keep the cover closed when you are grilling chicken. Keeping the lid closed allows for more even cooking and more moisture.

Use a Thermometer

It is vitally important to cook chicken to the right temperature. Chicken must be cooked to an internal temperature of 165 degrees Fahrenheit to be safe to eat. A lot of people end up overcooking their chicken for fear that it is not at a safe temperature.

A thermometer is a great way to ensure you are cooking the chicken to the right temperature and avoid overcooking it. Remote thermometers are great options for people who don’t want to mess around with checking the temperature often, but if you are more comfortable your meat temperature, a simple folding thermometer will suffice.

Let it Rest

Have we told you about our #FoodtoPlate movement? It’s where we encourage everyone to rest their grilled meats before diving in. (Food to Plate to Stomach, Get it?).

We know you are hungry but letting your chicken rest for 5 to 7 minutes right after it comes off the grill will give the juices time to settle. Leaving the chicken moist and ready to eat.