Grilled Chicken Recipes
Grilling Chicken
Chicken on the grill is a flexible favorite that can be enjoyed both inside and outdoors. There is an assortment of recipes for grilled chicken that can be found online, in recipe books, or handed down generationally. Simply understanding a few techniques will ensure the successful execution of the best-grilled chicken recipes.
There are many different avenues when it comes to chicken. You can choose from a dry rub of herbs and spices for seasoning, or you may like a paste or liquid concoction to marinate your bird in. Wet rubs consist of three main elements: an acid, an oil, and a flavoring agent. An acid could be a vinegar of your choosing, a favorite wine, or citrus such as lemon juice.
For the healthiest of oils, olive, sesame, or grapeseed oil make an ideal option. Some of the most popular herbs and spices used in grilled chicken recipes include salt, black pepper, paprika, cumin, coriander, garlic powder, onion powder, cayenne pepper, dried thyme, dried basil, and rosemary. Adding some of your favorite vegetables like onions, celery, carrots, or potatoes will only amplify your chicken, creating a fuller, healthier meal.
How do you keep chicken from drying out on the grill?
The best grilled chicken recipes are never dry. There are a few different things you can do to keep your chicken tender and juicy. Thaw your chicken and allow it to rest for at least 30 minutes before cooking. Marinate your meat with a variety of herbs and spices to infuse it with flavor or use brine. Brine is a salt-water mixture that prevents overcooking. Soak your chicken in four cups of water with 1/4 cup of salt for 30 minutes. Brine also makes the best grill marks! Pounding the meat to an equal thickness overall will ensure even cooking throughout.
Should I put oil on chicken before grilling?
The surface of the chicken should be lightly oiled to keep it from sticking to the grill. Olive oil or grapeseed oil are the best choices for grilling, as they’re a high smoke point oil. Oiling your meat before seasoning it helps the seasoning adhere to the chicken but not stick to the grill.
What is the lowest safe temperature to cook chicken?
A food thermometer should be used when cooking any meat. All poultry should be cooked to an internal temperature of 165 degrees Fahrenheit (75 degrees Celsius) for safe human consumption.
Is it better to cook chicken slow or fast?
The longer chicken cooks, the more tender it will become. The lower the temperature of your grill, the longer it will take to cook. Medium to high heat is recommended for drumsticks and thighs. They take the longest to cook because they have bigger bones. Breasts cook the fastest and will dry out the quickest, so they should be grilled over low to medium heat. Overall, tenderness and higher quality chicken comes from a slow-grilling process. Slow and steady wins the race.
