These simple steps will help you grill chicken like a pro
Jennifer Chandler
You don’t have to be a pitmaster to make finger-lickin’ good chicken. These tips and tricks will have you mastering the grill like a pro.
First, start with the sauce. Whereas bottled sauces are a tasty convenience, homemade sauces can be much tastier. Surprisingly easy to whip up using pantry staples, homemade sauces have a fresher and brighter flavor than their packaged counterparts.
When preparing your chicken for the grill, be sure to let the meat stand at room temperature for about 30 minutes before putting it on the grates. Taking away the chill will help your chicken cook more evenly and quickly.
For a boost of flavor, an easy trick is to season the chicken with a spicy dry rub instead of just salt and pepper. Brushing the chicken with a little oil before adding the rub will not only help the rub better adhere to the meat but will also help prevent sticking on the grill.
Two-zone grilling is especially helpful for cooking foods like bone-in chicken. Sear the chicken first over direct heat and then move it to an area with no heat to finish cooking by indirect heat. To create an indirect heating zone on your gas grill, simply turn off the burners on one side. For a charcoal grill, place the hot coals only on one side of the grill. Also, closing the lid is essential when using indirect grilling. A closed lid helps the grill mimic an oven and evenly cook the chicken.
Finally, the key to perfect barbecue chicken is to apply the sauce when the chicken is almost done. This prevents the sauce from burning.
Jennifer Chandler is the Food & Dining reporter at The Commercial Appeal. She can be reached at jennifer.chandler@commercialappeal.com, and you can follow her on Twitter and Instagram at @cookwjennifer.