Grilling chicken can be an art, and if done right, it can turn a simple barbecue into a delicious feast. Whether you’re chilling in your South Aussie backyard or hosting a big get-together, knowing how to grill chicken perfectly is crucial. Let’s dive into the essentials that will lead you to grill chicken that’s juicy on the inside yet perfectly charred on the outside.
Preparing Your Grill
Before you even think about chicken, you’ve got to get that grill in tip-top shape.
Preheating the Grill
Start off by preheating your grill to medium-high heat, around 375°F to 400°F, to ensure optimal cooking conditions. This not only cleans off any residue from past grilling but also prevents your chicken from sticking to the grates.
Cleaning and Oiling the Grates
Give those grates a good scrape with a grill brush to get rid of old bits and pieces. Lightly oil the grates afterwards to further prevent your chicken from sticking, especially important with lean cuts like boneless, skinless chicken breasts.
Preparing the Chicken
Pounding the Chicken
With boneless, skinless chicken breasts, it’s wise to pound them to an even thickness. This ensures they cook uniformly, keeping the thinner bits from drying out while the thicker bits cook through. Use whatever’s handy, like a meat mallet or even a saucepan, to pound your chicken to about ½-inch thick.
Marinating the Chicken
A good marinade can do wonders for chicken, enhancing both its flavour and moisture. Toss together your marinade ingredients, coat the chicken in a zip-lock bag, and refrigerate for at least four hours or overnight. A little insider tip: go easy on the acidic ingredients like lemon juice. Instead, try lemon zest to bring that fresh flavour without making the exterior leathery.
Grilling Techniques
Grilling Boneless, Skinless Chicken Breasts
- Preheat your grill to high and oil those grates well.
- Pop the pounded chicken breasts on the grill and let them cook, covered, for about 2 to 3 minutes on each side. This short cook keeps them juicy.
- Alternatively, grill them over medium-high heat (around 400°F) for 6 to 8 minutes each side, aiming for an internal temperature of 165°F.
Grilling Other Cuts of Chicken
- Chicken Tenders: Direct heat, medium-high temperature for about 2 to 3 minutes each side.
- Chicken Wings: Medium heat for roughly 15 to 20 minutes, turning until they’re cooked through.
- Drumsticks: Medium-high heat, around 400°F, for about 30 minutes. Rotate them to cook evenly.
- Thighs (Bone-In): Sear skin-side down, then move to indirect heat until cooked through.
- Boneless Skinless Thighs: Medium-high heat for 7 to 8 minutes per side.
Whole Chicken
For a showstopper, try grilling a whole chicken. Spatchcock it by removing the backbone and flattening it out. Grill over indirect heat, medium-high temperature, for about 20 minutes each side. A foil-covered brick or a cast-iron skillet can help keep it flat and ensure even cooking.
Key Tips for Successful Grilling
Temperature Control
A digital meat thermometer is your best mate here. You want your chicken to hit an internal temperature of 165°F, measured at the thickest part. Avoid bones as they can heat faster than the meat.
Understanding Direct and Indirect Heat
Direct Heat: Best for searing smaller pieces like breasts and wings.
Indirect Heat: Suited for larger cuts, ensuring they cook evenly without burning.
Basting and Saucing
Add your sauces or marinades towards the end to steer clear of burning. For those sugary sauces, wait until the chicken’s nearly done before basting, then finish over indirect heat.
Flipping the Chicken
Less is more here—flip your chicken just once. This keeps it juicy and results in enviable grill marks.
Resting the Chicken
Once done, let the chicken rest for about 3 to 5 minutes. This little pause redistributes the juices, resulting in tender and flavourful chicken.
Additional Tips
Brushing with Oil
Right before your chicken hits the grill, give it a quick brush with cooking oil for a crisp, brown finish and to avoid sticking.
Choosing the Right Cuts
While boneless, skinless breasts are popular for being lean, they do need more TLC to prevent drying. Bone-in cuts with skin tend to be more forgiving and flavourful.
Spatchcocking
For the whole chook fans, spatchcocking isn’t just fancy jargon—it means quicker cooking and less waste. Plus, who doesn’t want a more evenly cooked bird?
Armed with these tips, you’re set to become a hero at your next barbecue. Grilling chicken to perfection can indeed be straightforward, and with a little practice, you’ll be serving up juicy, tender chicken that’ll have everyone coming back for seconds.
