/GRILL SKILLS/CHICKEN/JUICY CHICKEN
HOW TO GRILL
JUICY CHICKEN
TENDER, FLAVORFUL CHICKEN – WITHOUT DRYING IT OUT
JUICY CHICKEN IS A PROCESS
Great results come from a simple plan: start with the right cut, prepare it well, use two heat-zones, and cook to temperature. Follow these simple steps and you’ll get juicy, flavorful chicken every time – no guesswork.
SIX SIMPLE STEPS. ONE JUICY RESULT.
START WITH THE RIGHT CUT
Different cuts cook at different rates.
BREASTS
THIGHS
WINGS
DRUMSTICKS
PREPARE FOR THE GRILL
PAT DRY
Remove excess moisture
with paper towels for better
browning and crisp skin
SEASON
Season all sides with salt,
pepper, and your favorite
herbs or rub.
OIL LIGHTLY
Brush a light coat of oil
to prevent sticking and
promote even browning.
GRILL IT RIGHT
PLACE OVER DIRECT HEAT
Place chicken over direct heat, sear undisturbed to develop color and flavor.
FLIP ONCE
Flip once. Avoid constant turning so the chicken has a chance brown properly.
MOVE TO INDIRECT HEAT
Move to indirect heat (warming rack) to cook through gently and evenly.
CLOSE THE LID TO FINISH
Close the lid and cook until the chicken reaches 165° F at the thickest part.
CHICKEN AT A GLANCE
Cook to temperature, not time. Times are approximate.
THE PERFECT TEMPERATURE
165° F
SAFE MINIMUM
CHECK THE THICKEST PART WITH A MEAT THERMOMETER
INSERT FROM SIDE
Insert the thermometer into the thickest part of the chicken.
aim for thickest part
Make sure the tip of theb thermometer is in the meatiest part.
AVOID BONE
Bones can give a false reading and lead to undercooked chicken.
DON’T SKIP THE REST
5-10 MINUTES
Resting allows the juices to redistribute throughout the
chicken for maximum juiciness and flavor.
COMMON CHICKEN MISTAKES
GRILL NOT HOT ENOUGH
A hot grill is essential for proper searing and flavor.
FLIPPING TOO OFTEN
Let the chicken cook undisturbed to brown.
CUTTING TOO SOON
Rest your chicken, or the juices will run out.
GUESS THE TEMPERATURE
Always use a thermometer.
165° F is the safe minimum.
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