Since it’s Father’s Day weekend, the grill is sure to be going–am I right?
Here’s a gift from me to your favorite griller who may need a few tips on getting that chicken done right this summer.
Grilled Chicken Challenges
It’s hot, you’re busy and company’s coming for dinner. Nothing’s easier than tossing some chicken on the grill. Am I right?
Not at all! Think about it: When was the last time you had a properly cooked piece of chicken from somebody’s backyard grill?
“Never” is my guess — even from your own. Don’t take it personally. The fact is that hardly anybody knows how to grill chicken that isn’t coal-blackened or outright charred in some places or practically raw in others.
The trouble is the chicken. While it’s a favorite choice for grilling, especially in summer, the how-tos are not obvious.
Chicken is nothing like burgers or hot dogs, pork chops or rib steaks; it’s tricky to deal with the fat under the skin that drips onto the fire and causes flare-ups.
What makes matters worse is marinade, which causes the grill to smoke heavily, turning your chicken gray instead of enticingly browned.
On top of that, it’s tough to determine when chicken is done all the way through; it always seems to take longer than it should. So you pull it off too soon and end up with (gulp) pink, undercooked chicken.
So, here are my hard-learned lessons and tips as a professional cook for getting grilled chicken right.
5 Pro Tips for Grilled Chicken
1. Use bone-in, skin-on chicken pieces.
Grilling experts highly recommend thighs, and I agree that they are the moistest, but legs, breasts and wings also benefit when the bones and skin are left intact, as they help to insulate the meat from overcooking — and they make it taste much better. (However, if you’re committed to boneless, skinless chicken breasts, the techniques you practice with the remaining tips will help you master those, too, with practice.) Pasture-raised chickens, especially those from heritage breeds, are not only tastier but also more sustainable than factory-farmed birds, so seek them out in your area at the farmers market or local grocer.
2. Season the chicken well with salt and save the marinades for after cooking.
Most people make their first mistake before they even fire up the grill: They don’t season the chicken enough. With your best-quality kosher or sea salt, sprinkle all sides of the chicken pieces as if you’re dusting them finely with confectioner’s sugar. Everyone loves marinated chicken, but submerging your chicken in any sauce — even barbecue sauce — will bring you more cooking complications, not more flavor.
3. Preheat your grill to medium-high heat and control those flames.
Unlike other foods that respond well to intense heat, chicken calls for moderate or medium-high heat (between 350 F and 400 F). Whether using a charcoal or gas grill, test the heat patterns by placing your open palm about 5 inches above the grate. If you can hold it there for 5 seconds, you’re in range. Also note where the heat is less intense. In the event of a flare-up, immediately move the chicken to these cooler parts of the grill to prevent charring.
4. Brown chicken pieces skin side down for longer than you think you should.
Always cook the chicken skin side down first and plan to leave it there for the next 20 minutes or more — or until it is nearly all the way cooked. Why? You’ll end up with crispy and beautifully browned skin (remember, it insulates the meat), plus the chicken will be cooked evenly to the bone. In general, it takes at least 30 minutes to cook bone-in chicken at this temperature, so aim for cooking it skin side down for three-quarters of the total cooking time — 20 to 25 minutes — before flipping and finishing it on the second side.
5. Use your grill like an oven.
After laying the chicken pieces on the grate, put on the lid. Now your grill will radiate the heat above as well as below, which is exactly what chicken needs to get cooked all the way through. The lid also controls air flow and keeps the flames on a charcoal grill from getting out of hand. Dripping fat will likely incite flare-ups, so monitor the cooking and move the chicken away from flames to those cooler areas of the grill whenever necessary. If you’re at all uncertain that the chicken is done, insert the tip of an instant-read thermometer close to the bone or just cut into the center for a visual check.
Once your chicken is seasoned and fully cooked to an enticing golden brown, let it rest near the heat for 15 minutes or so. Grilled chicken doesn’t need much embellishment, although cilantro pesto, peach chutney or avocado salsa — or any other fresh and tangy sauce — will liven it up.
But what about those pesky marinades? Think wings, which are first deep-fried and then tossed with sauce. The same principle applies to grilled chicken: Cook it well first, then brush or toss it with any homemade or bottled marinade or sauce. Let it warm-marinate until ready to serve or put it back on the grill for a few minutes to marry the sauce to the chicken as it reheats.
Now you’re the expert.
What’s on your grill this summer? Let me know what you’re making in the comments below or tag a photo #lynnesforage on Instagram or Facebook.
Foolproof Grilled Chicken
We've all been there. You want a simple grilled chicken dinner but the grilling part never seems to go right. Here's my guide for getting perfectly done grilled chicken every time. The main recipe is for bone-in chicken pieces (breasts, thighs and legs). See the recipe notes for grilling boneless skinless chicken breasts.
- 4-8 (2 1/2-3 pounds) chicken pieces, preferably bone in and skin on
- kosher salt
Preheat a gas or charcoal grill and scrape the grate extra clean. Season the chicken pieces with the salt all over. (For extra flavorful chicken, do this step the night before and let the chicken sit overnight uncovered in the refrigerator.)
Check the heat on your grill to be sure that it's about medium-high (between 350 and 400 degrees F) by placing your open palm about 5 inches above the grate. If you can hold it there for 5 seconds, you’re in range. Also note where the heat is less intense in case of flare ups.
Place the chicken pieces skin side down on the grate using metal tongs. Close the grill cover and do not move them for the next 20 minutes. However, you'll want to stand by to listen for flare ups. If you hear loud sizzling, open the grill cover and use your tongs to slide the chicken pieces that are fueling the flames to the cooler part of the grill. Close the cover and keep timing.
Flip the chicken pieces and grill with the cover closed for another 10 minutes. Check the doneness with an instant-read thermometer by inserting the tip into the center but away from the bone. It should register about 160-165 degrees F. (Legs will take longer than thighs and the large breasts may take longer than either legs or thighs.)
If you're using a marinade or sauce, like barbecue sauce, toss the cooked chicken pieces into the sauce in a large bowl. Return the the grill just long enough to heat through and brown a bit without burning, about 1 minute per side.
Transfer the chicken as it is done to a platter and cover with aluminum foil. This step will complete the cooking and redistribute the juices.
For boneless, skinless chicken breasts, reduce the cooking time to 8-10 minutes (depending on the size) for the first side, then flip and cook on the second side until cooked through, about 4-6 minutes more.