Here Are A Few Ways To Tell If Your Chicken Is Cooked:
The most important factor to moist grilled chicken is to not overcook. Grill chicken according to the heat and times in this recipe, and watch carefully.
- Internal temp: The internal temp should reach 165° F to be safe. Pro tip: You can cook chicken slightly less to 160° and let it rest 5-10 minutes under foil. It will continue to cook to a safe temp and be moister.
- Visual check: Cut into the center of the chicken breast with a knife. It should be white, with just the slightest hint of pink. If its pure white and looks stringy inside, its overcooked. Note: using this method while the chicken is still cooking or before resting will cause some liquids and moisture to drain out.
- Test for firmness: Remove chicken from the grill. Once cooled slightly, press in the center with finger. It should have a little bit of give but also not be squishy feeling. Note: this method takes practice is the least accurate.
How To Take The Temperature Of Chicken
As you pass the thermometer through the chicken, you are always using the lowest temperature as the target, and making sure to insert the probe into the center of the thickest part of the meat, not touching bone. For an entire roaster chicken you will temperature in multiple locations for the most accurate read.
How To Grill Chicken Breast On A Gas Grill
- Coat both sides of chicken with olive oil and sprinkle with salt, pepper or desired seasonings. Let the chicken sit at room temperature for about 30 minutes.
- Preheat gas grill before cooking to medium-high heat, or 350-400° F.
- Lightly grease grill surface and add chicken. Close lid and cook 8 minutes, or until bottoms are browned with sear marks.
- Rotate chicken, close lid, reduce heat to medium, and cook 7-10 minutes more, or until internal temperature reaches 165° F.
- Remove chicken breast from the grill and let rest 5 minutes before serving.;
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How Long To Grill Chicken Breasts
According to the USDA, all poultry should be cooked to an internal temperature of 165 degrees F. Using an instant-read meat thermometer is really the only accurate way to gauge your chicken’s doneness. But in the case that you don’t have a thermometer, cut into the chicken and ensure that the juices run clear. Here are the estimated grilling times for chicken breasts, based on an internal temp of;165 degrees F.;
- Boneless chicken breasts: 7 to 8 minutes per side
- Bone-in chicken breasts: 15 minutes per side
The Days Of Dull Dry Chicken Are Over Learn How To Grill Chicken Breast For The Easiest Summer Dinner
If youve never experienced a dry chicken breast, Im truly jealous. Biting into a grilled chicken sandwich or protein-packed salad and instead of that wonderfulness, tasting a dull, chalky chunk of chicken is just sad. Unfortunately, turning out tasteless poultry is a common problem, especially among new cooks. Chicken is a delicate protein that dries out fast. One minute too long on the heat can take the bird from tender and juicy to boring and blah.
But with a few simple tips from our Test Kitchen, you dont need to worry about making dry chicken again. Well show you how to grill chicken and keep it perfectly juicy and ready for salads, sandwiches and more.;Learning how to make grilled chicken has never been so easy!
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Which Parts Of Chicken Wings Do People Always Cook
If you purchase fresh chicken wings from a butcher, chicken wing parts can be pre-sliced into two pieces, leaving wing tips to be used for creating chicken broth later.
The two parts of chicken wings people cook most are drums and flats. However, wing tips are favored by some for their crispy texture after cooking. Your local butcher may also debone the drums and flats if preferred.
If you purchase chicken wings from a grocer, depending on the grocer, you need to remove the wings from the whole chicken and use the remainder of the chicken for grilling, soups or roasting in the oven.
Today most grocers sell chicken wings packaged with and without wing tips. If packaged with wing tips included, there is an easy way to remove the tips. Look for the joint attached to the joined flat and drum.
This is also the best way to separate flats and drums. Use a sharp knife to cut through at the joints. Now, the chicken wings are ready for the next step: the grilling recipe.
How To Make A Marinade For Grilled Chicken Breasts
A marinade is the perfect way to add flavor to grilled chicken . I try to allow for 30 minutes or more if possible! There are a few essential ingredients in a marinade.
- Oil:; Most often the base of marinades.
- Acid: This helps tenderize the meat by breaking down tougher proteins
- Sugar: Helps with flavor and the caramelization process. .
- Seasonings: This is the flavor profile, you can use anything from Italian seasoning to curry powder to season your marinade.; This may or may not include salt.
- Time: Give yourself time to allow your meat to marinade.; The purpose of the marinade is not only to add flavor but to help tenderize your meat.
How Long to Marinate Chicken
Allow chicken to marinate 30 min to 4hrs. This allows enough time for the marinade to work its magic and add flavor while tenderizing the meat.
Longer than 4 hours can change the texture of the chicken making it mushy.
I love making grilled chicken breasts in large batches to put on top of salads, in weekly meal prep, into quick pasta dishes, or even into chicken noodle soup! It goes so well with just about anything.
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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. 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 dont season the chicken enough. With your best-quality kosher or sea salt, sprinkle all sides of the chicken pieces as if youre dusting them finely with confectioners 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 . 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, youre 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.
Mix Up A Marinade Dry Rub Or Brine
Unless glazing with a barbecue sauce, always season your chicken, whether it’s boneless breasts or the whole bird. Wet marinades, dry rubs and brines all add flavor and moisture to chicken breasts and can also act as a tenderizer. Here’s what to know about each type:
A wet marinade is any type of highly seasoned liquid, such as herb or spice pastes, wines, spiced oils, vinaigrettes, yogurt/buttermilk, Cuban mojo, etc. If a marinade includes something very acidic, like vinegar, wine or citrus, keep the marinating time relatively quick 30 minutes to three hours, depending upon the thickness of the chicken breast and cut it with a little olive oil. Yogurt and buttermilk, which are both rich in lactic acid, are much less acidic and can stand a longer marinating time two to six hours, depending upon the chicken’s thickness. Non-acidic marinades, like herbs and spices mixed with oils, can sit for two to 10 hours.
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Can You Grill Frozen Chicken
It is possible to grill frozen chicken without thawing it beforehand. However, before we get into the safest ways to go about it, we should familiarize ourselves with the risks.
If you have any other option, its best not to cook chicken while its still frozen. For one thing, the meat will take at least 50 percent longer to cook, which largely negates any time savings you might have acquired in the first place. Because of the excess moisture caused by the rapid thawing, the texture of the chicken might be slightly rubbery.
Worse still, eating undercooked poultry can lead to salmonella poisoning and other food-borne illnesses. The CDC estimates that around 135 million cases of salmonella poisoning occur each year in the US alone; about 450 of those people will die from the infection.
Chicken needs to be cooked to an internal temperature of 165 degrees Fahrenheit before its safe to eat. In case youre wondering why thats not the case with beef, its because red meat is denser than white meat. The bacteria wont penetrate it as easily, which is why rare beef is perfectly safe to consume.
In short, raw and undercooked poultry is nothing to mess around with, which is why its safer to thaw the meat before cooking it.
Best Grilled Chicken Breast
Grilled chicken breasts can be the epitome of boring. Too often they’re dried out or rubbery. But when soaked in a super-quick with balsamic,;brown sugar, and;dried thyme you’re guaranteed deliciousness.;Not to mention, grilling the breasts will lock in all those amazing flavors while providing some serious char.
How long can I;keep the chicken in the marinade?
We’d recommend no longer than 24 hours! Technically ;you can keep raw chicken refrigerated for up to 2 days, but we don’t recommend marinating that long.
How do I;keep the chicken from sticking on the grill?
As long as you give each side enough time, it shouldn’t! When your chicken gets those nice charred lines, it naturally releases from your grill grates. If you try to flip and the chicken feels stuck, try giving it another minute or two! It’ll release naturally, when it’s ready.
What should the internal temperature of my chicken be?
According to the FDA, all chicken should be cooked to an internal temperature of;165°. We prefer our chicken breasts closer to 150° because we’re rule breakers.;Jokes aside, the real reason we don’t go all the way to 165° is because boneless skinless chicken breasts have basically no fat, so in order to maintain some juiciness we pull them a little early.
Can I;adapt the marinade?
How hot should my grill be for chicken breasts?
What should I serve with this?
Made this recipe? Tell us how ya feel! Rate & comment below.;
Freshly ground black pepper
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Can You Grill Frozen Chicken From The Icebox To The Flames
- Darren Wayland
Weve all been there: Its the end of a long day, you havent planned on anything for dinner, and all the meat you have on hand is frozen solid.
Sure, you can make a meal out of whatever vegetables are languishing in the crisper, but its preferable to add some protein to the mix. Because chicken is lean, versatile, and fast-cooking, its always a popular choice. Can you grill frozen chicken? Youre about to find out.
Grill Temperature For Chicken
Theres nothing that says “backyard cookout” like grilled chicken. Knowing the right grill temperature for chicken can make the difference between a juicy, flavorful meal and an overcooked, dry mess. Chicken needs to cook slowly over indirect heat and reach an internal temperature of 165°F before serving.
A good grilling thermometer, such as the;Char-Broil® Instant Read Digital Thermometer, is your first line of defense for a perfectly grilled chicken. Insert the thermometer into the chicken breast . When the indicator reaches 165 F, the chicken is ready to be enjoyed.
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How To Grill Chicken Legs
Ah the Mighty Drumstick. If youre a fan of meat on the bone, then youve gotta be a fan of the chicken leg. They have a ton of flavor, are tender and juicy and just look really cool! They are also perfect for slow cooking on the grill over the open flame. Because of the bone itself, chicken legs need to be cooked a bit differently than boneless chicken breasts or thighs. ;Rather than very intense heat for a short period of time, with chicken legs, you want to use indirect heat, over a longer timeframe. That technique allows you to get the chicken legs cooked all they way through , without burning the outside of the chicken.
Here I show you how to grill some BBQ chicken legs on a gas grill, but the same fundamental techniques apply for a charcoal grill too. ;In fact, youd use just about all the same methods even if you were to cook them inside in the oven.
How Long Should You Grill Chicken For
“Depending on the part of the chicken, cook to temperatures shown below, anywhere from 5-15 minutes, starting on indirect heat for the bone-in, skin-on pieces. Then transfer to direct heat for the last 5-7 minutes to get the skin crispy,” says Sidoti.
The chef provides us with a breakout of what the internal temperature of each part of the chicken should be after grilling.
- Boneless chicken breast: 165°F
- Bone-in chicken breast halves: 170°F
- Boneless thighs: 170°F
- Bone-in thighs: 170-175°F
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Does The Weight And Thickness Make A Difference In Cooking Time
When it comes to cooking a whole bird, size definitely matters. The heavier the bird, the longer it takes.
A good estimate is 18 to 25 minutes per pound.
The heat must penetrate the skin, the meat and finally the bone before its properly cooked through. The thicker the meat, the longer it takes for the heat energy to transfer.
Looking To Grill Other Cuts Of Chicken
Ive got your back! Heres how to grill chicken drumsticks and thighs:
For chicken drumsticks:
- To grill:;preheat your grill to medium high and lightly oil the grate. Place the chicken on the grill and cook for 8 minutes, then flip, brush with the reserved marinade, and grill for an additional 8 minutes. Turn the chicken over one last time, brush again with the remaining marinade, and cook for 5 more minutes, or until no pink remains in the center of the chicken.
- To bake:;preheat the oven to 400 degrees F. Place a oven-safe rack on a large baking sheet and grease with nonstick cooking spray so that the chicken doesnt stick to the pan. Place the drumsticks on the pan with the thicker part of the drumstick to the outside. Bake for 40-50 minutes or until cooked through.
For boneless skinless chicken thighs:
- To grill:;preheat your grill to medium high and lightly oil the grates. Cook your chicken thighs for 6-8 minutes per side, flipping once. When the internal temp reaches 165 degrees F your chicken is done.
- To bake:;preheat your oven to 350 degrees F and bake your chicken thighs for about 25-30 minutes or until the internal temp reaches 165.
For skin-on chicken thighs:
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How Long Does It Take To Grill Chicken Thighs And Drumsticks
Grill time for drumsticks and thighs takes at least 40 minutes. There are two schools of thought here.
One method uses direct heat the entire time. Using medium-high or 450°F means youll need to turn them every 5 minutes to prevent burning.
The other method is to use indirect heat for 30 minutes and direct heat for the last 10 minutes or so to brown them off.
Regardless of the method you choose, if you want to add sauce, do it during the last 10 minutes, so the sugar doesnt burn.
Its the same as cooking whole leg quarters. Look for an internal temperature of at least 180°F for best flavor and tenderness. At 190°F the meat should start to fall off the bone.
Buying Chicken Which Cuts Are Best For Grilling
Chicken can be purchased in many ways. The least expensive is typically a whole roaster chicken, which can then be butchered at home for the pieces. Or you can buy the chicken in parts. The less the butcher has had to cut and prepare for the case, generally speaking the cheaper the per pound price.
The best parts for grilling chicken are:
Pro Tip: If you buy a whole roaster and butcher it yourself, save the bones for stock! You can find the details on our favorite smoked chicken stock in our cookbook, Fire and Wine.
You can also source some amazing chicken online. Places like DArtagnan Foods source their chicken from small farms around the world. With a focus on quality, you can taste it in the chicken.
Skin on or off?;
Skin on adds a great texture to the grilled chicken. We buy skin on. But boneless skinless chicken breast follows the exact same method if that is your preference.
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