Additional Coverage:
- I’ve been a chef for over 15 years. Here are my 6 tips for making the best grilled chicken. (businessinsider.com)
Grilling Season: Tips From a Chef on Cooking Perfect Chicken
Summer is here, and that means firing up the grill! But if the thought of dry, overcooked chicken has you reaching for the burgers, fear not. We’ve got expert advice straight from a restaurant chef to help you grill juicy, flavorful chicken every time.
Selecting Your Chicken
Start with quality chicken from a trusted source. Look for the USDA grade shield: “A” grade indicates a good fat-to-skin ratio and no discoloration.
While terms like “organic” and “free-range” can be helpful, the grade shield offers a consistent measure of quality. “Cage-free,” “antibiotic-free,” and “Kosher” labels can further inform your choice based on your preferences.
Choosing the Right Cut
Bone-in, skin-on chicken is ideal for grilling. The skin and bone help retain moisture and impart flavor.
For even cooking and crispy skin, try spatchcocking—removing the backbone so the chicken lies flat. Wings are a quick and easy crowd-pleaser, while boneless, skinless breasts benefit from being halved or pounded to an even thickness.
Marinades, Brines, and Rubs: Flavor Powerhouses
A marinade, brine, or rub can significantly elevate your chicken’s flavor and texture. Marinades use acid (like citrus juice, vinegar, or even wine) and salt to tenderize and infuse flavor. A quick marinade can be whipped up in minutes, or you can let your chicken soak overnight for maximum impact.
Brining involves submerging the chicken in a saltwater solution with seasonings, resulting in incredibly juicy and flavorful meat. Dry rubs offer a similar effect, using salt and spices to draw out and then reabsorb moisture. Plan for at least a day for brining or curing.
Sauce it Up—at the Right Time
Barbecue sauce adds a delicious finishing touch, but applying it too early can lead to charring, especially with sugary sauces. Wait until the chicken is almost cooked through before basting with sauce for that perfect balance of flavor and texture.
Checking for Doneness
A meat thermometer is the most accurate way to ensure your chicken is cooked to a safe internal temperature of 165°F. If you don’t have a thermometer, check if the bones wiggle easily in their sockets (for bone-in chicken) or if the juices run clear when pierced with a knife (for boneless cuts). Undercooked chicken can be returned to the grill with the lid closed for a few more minutes.
Grilling Techniques
Most grills offer both direct and indirect heat. Larger or thicker cuts benefit from starting over indirect heat to cook through evenly before searing over direct heat.
Adding wood chips can enhance the smoky flavor. Remember to keep the grill lid closed as much as possible to maintain consistent heat.