How to Make Grilled Chicken Safely and Deliciously

Cooking grilled chicken to plump juicy perfection isn’t an art, it’s a science and anyone can do it once the basics are mastered. Grilled chicken cooks from a one-sided heat source and the poultry pieces rest on a wire rack that permits the chicken direct access to the fire or heat from below.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• Grill
• Tongs
• Vegetable oil
• Chicken
• Silicone brush
• Grill brush
• Marinade (optional)

1. Grilling chicken involves three steps, preheating the grill before adding the chicken, searing both sides of the chicken over the hottest heat to seal in the moisture and flavor and cooking the chicken under a slightly reduced heat until the middle of the poultry reaches 170-degrees Fahrenheit.

2. A gas, electric or charcoal grill is required and for a true grilling experience, avoid the ribbed plates marketed as “indoor grills." Before you begin, gather long meat tongs, separate plates to transport the raw chicken and the grilled chicken, a silicone basting brush and cooking oil, a grilling thermometer, the chicken and a wire brush to clean the grill.

3. Preheat your gas or electric grill to 500-degrees for a minimum of ten minutes or light a charcoal grill and allow the flame to burn down and encompass at least three/quarters of the briquettes with a fine white ash. After the grill is hot, use the grill brush to vigorously clean the wire portion where the chicken will cook.

4. Prepare the chicken pieces by trimming off excess fat and marinating (if desired). Marinating is a process by which the chicken is soaked in a solution that contains either vinegar or lemon juice for an hour or longer in order to break down the constricting muscle in the poultry, resulting in a tender cooked product. Other marinade ingredients include, salt, pepper, poultry seasonings, Cajun seasonings, Italian salad dressing, Worcestershire sauce and other seasonings. (See Resources)

5. Before you place the prepared chicken pieces on the hot grill, dip the silicon brush in a little vegetable oil and carefully brush the top of the hot grill. This prevents the chicken from sticking to the grill. Do not use an oil spray product on a hot grill. Position the chicken pieces on the hot grill, leaving at least one inch of space between them. Sear the chicken pieces for five minutes before turning over.

6. After you’ve seared the chicken on one side and turned it over, reduce the heat to 400 degrees if you have an adjustable grill. Most chicken pieces require between 12 and 15-minutes to reach an internal temperature of 170-degrees. Close the lid if your grill has one; a lid will keep the temperature inside the grill constant, allowing the chicken to cook quickly and evenly. Use a grilling thermometer.

7. You may add basting sauces to your grilled chicken as it cooks but don’t use the marinade in which it soaked. Wait until the chicken has been turned once before brushing on a basting sauce.

Tips & Warnings

• If you don't have a thermometer, cook grilled chicken until the inside is white with no traces of pink and the juices are clear.

Resources

• Get recipes for marinade.

[FrazzledNanny]

on 3/20/2009 My husband grills every time he's home and the weather permits. He's even cooked in the rain before. 5*