1. Direct or indirect heat?
Indirect heat means cooking the chicken on the side of the grill where the heat is turned off or on low. Given that the heat is gentler and less aggressive, there’s less risk of burning the skin before the chicken is fully cooked inside. Use indirect heat to cook larger pieces of meat, such as a whole butterflied chicken, or bone-in pieces which need to be cooked for a longer period of time.
2. Pieces with bone
Bones slow down the cooking process of chicken, even in small cuts of meat, like chicken wings. We recommend cooking meat that hasn’t been deboned over indirect heat. Bone-in pieces are particularly great, as the bones not only diffuse plenty of flavour but also make for juicier meat.
3. Dry brines and marinades
In each of our recipes, we use one or the other to add flavour and tenderize the chicken. Dry brine is a spice mixture with a good amount of salt. The salt latches on to the natural moisture in the meat, making it juicy. Marinade, on the other hand, is more of a flavour diffuser. It allows the meat to take on the flavours given, using a fat and various ingredients.
4. Well-oiled grates
To keep your meat from sticking to the grates, it’s important to always oil them. Wait for the grill to reach the desired temperature and then apply the oil with a brush or tongs with a paper towel before placing your chicken on it. This is the equivalent to oiling your pan.
5. The right minimum internal temperatures
- Chicken breasts: 165°F (74°C)
- Chicken thighs: 180°F (82°C), without touching the bone
- Whole chicken: 180°F (82°C), in the thigh without touching the bone
We’ve got everything you need, from cooking tools to grilling essentials, to become an uncontested grilling pro.
ONLINE STORE
All Things BBQ
Want to cook some chicken on the grill? Here are a few recipes worth trying: