The secret to perfect grilled chicken lies in the preparation.
Cooking chicken on a grill can either result in an incredible meal that would beat anything a gourmet restaurant can dish out or it can end up as a plate of tough, dry meat. The secret to successfully grilling chicken is all in the preparation. If you take the time to follow a few simple steps, you can grill tender, juicy, flavorful meat every time. Add this to my Recipe Box.
Chicken Prep
If you will be grilling boneless chicken pieces, choose firm, large fillets that are fairly uniform in size. For either bone-in or boneless pieces, remove the skin and excess fat then rinse the chicken with cold water and pat dry with paper towels. Keep refrigerated until you're ready to grill.
Grill Prep
A clean grill is the first step in making sure your chicken turns out great. Scour the grill surface with a grill brush or steel wool to remove anything that may have been left behind from the previous use. Once the grill is clean, coat it with cooking spray to keep your chicken from sticking as it cooks. When the grill is prepped, you can light the gas or start the coals, depending on whether you're using a traditional grill using charcoal briquettes or a gas grill. Chicken should be cooked on indirect heat, so if you're using a gas grill, only light one side of the burner and leave the other side unlit. If you're using a charcoal grill, place an aluminum pan in the center of the bottom of the grill, arranging the coals around it.
Marinade
The best way to assure a flavorful, juicy piece of chicken from the grill is to marinate it before grilling. The oil in the marinade will help lock in moisture as the chicken cooks and the herbs and spices in the marinade will add flavor to your chicken that won't fade as the meat cooks. A typical marinade calls for olive or vegetable oil, wine or white vinegar, and spices such as salt, pepper, chili powder, basil, oregano, or rosemary. Your chicken should soak in the marinade for at least 15 minutes, but the longer you are able to soak the meat, the more the flavors will saturate it.
Seasoning
If you choose not to marinate your chicken prior to grilling it, you can still enhance the flavor by rubbing the pieces with spices. Pre-made rubs can be purchased at any grocery store or butcher shop, but you can put together a delicious rub from spices that you probably keep on hand. Cumin, oregano or Cajun spices along with some salt and pepper will give your chicken a mouth-watering flavor as it cooks.
Grilling
Once your grill is heated sufficiently you can place your prepared chicken pieces on it. If you're using a gas grill, place the chicken on the side of the grill that you didn't light, then close the lid of the grill. If you're using a charcoal grill, place the chicken on the grill over the aluminum pan. Cover with a lid, if your charcoal grill has one. Cook the chicken for six minutes on one side, then turn over and cook an additional six minutes. Check whether the meat is done with a meat thermometer. The temperature should read at least 175 degrees F in the thickest part of the meat to ensure that your chicken isn't undercooked.
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