These Are The 4 Best Tips to Grilling Chicken Perfectly

A perfectly grilled chicken tastes like heaven.

IMAGE Patrick Martires

Grilling is perhaps one of the best highlights of the summer. Whether you're grilling in your backyard or by the beach, taking out that grill always results in an unforgettable, smoky meal. However, it's not always so easy when you're trying to grill chicken.

How do you grill chicken?

Grilling chicken, especially cuts with the bone in and the skin on, can be a challenge. There is a tendency for the surface of the meat, especially the skin, to become overcooked and charred while the inside remains raw. Thankfully, there are ways to prevent this.

Photo by Dairy Darilag

1 Cook over low heat.

If you're using an electric grill and have control over the heat, then don't have it on too high. If you're charcoal grilling, don't place the chicken directly over the red hot charcoals. Instead, place it over indirect heat so it can cook more gently.

2 Cook with a cover.

It's best to use a grill with a cover and cook chicken with the cover down. This will prevent the heat from escaping and instead, cook the meat more evenly, just like in an oven. Don't have a fancy grill with a lid? Use a big enough foil baking pan to do the job. Just remember to remove the lid with tongs or a pot holder to avoid burns.

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Photo by Bianca Laxamana

3 Baste the smart way.

When using marinades and barbecue sauces with high sugar contents, start basting with these sauces only when the meat is almost cooked since sugar burns easily.

4 Finish cooking in an oven.

Another technique to prevent overly charred chicken skin is to remove the chicken from the grill halfway through and transfer it to a 350 degree F (180 degree C) oven, where it will continue to cook until thoroughly done.

Are you keeping these tips in mind? We hope you do because perfectly grilled chicken, here we come!

Need more tips on grilling everything else? Read up on more of our tips below.

Article was published in the August 2012 issue of Yummy magazine. Edits were made by editors.


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