| Chicken is probably one of the most versatile meat | | | | onto the grill and catching fire. On the other hand, |
| when it comes to cooking options, thus making it a | | | | skinless grilled chicken has a tendency to dry out. To |
| popular choice of meat. The same can be said of the | | | | avoid this, put marinade or oil on the chicken before |
| grilling process. Cooking grilled chicken can be made | | | | grilling to keep the juices locked in the meat. It is also |
| easy by following some easy steps. | | | | suggested to keep the chicken meat thin and flat so |
| A few considerations to make before grilling chicken | | | | that the whole piece cooks at the same time. |
| are the following: the cut and size of the meat for | | | | When grilling chicken, make sure to preheat the grill, |
| grilling; what part of the chicken will be used for grilling; | | | | whether this is a charcoal or gas grill to prevent the |
| lastly, whether the chicken will be grilled with the skin | | | | meat from sticking on the grill. It also helps to brush the |
| on or off. | | | | clean grill with oil before placing the meat. |
| Regarding cut and size, a general rule is that skinless | | | | During grilling, it is ideal to check that the internal |
| and boneless breast is ideal for grilling chicken as it will | | | | temperature of the chicken reaches 165 degrees |
| require less cooking time and allow for even cooking | | | | Fahrenheit. This indicates that the grilled chicken is |
| of the meat. However, there are considerations when | | | | already cooked. Medium heat, whether direct or |
| grilling chicken when it comes to cut and size relative | | | | indirect grilling, is ideal when grilling chicken to make sure |
| to the grilling time. About 170 grams or 6 ounces of | | | | the insides of the chicken cooks relative at the same |
| boneless and skinless chicken breast will take between | | | | time as the outside part. Use only high heat when |
| 8-10 minutes on the grill on direct medium heat. When | | | | searing the meat. Undercooked chicken may have |
| using chicken pieces likes breasts and wings with the | | | | remnants of bacteria like salmonella that is prone to |
| bones in, they take about 30-40 minutes to cook, | | | | make one sick when ingested. While overcooking |
| ideally on indirect and medium heat. For chicken halves, | | | | makes the grilled chicken dry and tough. |
| 680 grams or about 1.5 lbs of meat cooks from an | | | | Particular care should also be taken with marinades. |
| hour to 1 hour and 15 minutes on the grill. Whole grilled | | | | Marinades with tomato sauces and sugar burn more |
| chickens on the other hand, will take about an hour to 1 | | | | easily during the grilling process. Moreover, apply a |
| hour and 30 minutes to cook on indirect medium heat if | | | | brush on a fresh marinade a few minutes before the |
| they weigh around 1.6 kg to 2.27 kg. | | | | estimated time of cooking. |
| When deciding whether to have skin on or off the | | | | Following the steps and considerations mentioned |
| chicken, it must be considered that the most common | | | | above will assure juicy and tasty grilled chicken each |
| challenge to grilling chicken is flare-ups. When grilling | | | | time. As a last reminder, let the grilled chicken rest for |
| chicken with the skin on, flare-ups are common | | | | a few minutes for chicken pieces or smaller chicken |
| because of the burning of the chicken fats that drip on | | | | cuts and about 10-20 minutes for larger or whole |
| the grill. To remedy this, use thongs to avoid piecing the | | | | chicken to ensure that the chicken remains moist and |
| chicken meat and thus preventing the fat from dripping | | | | tender when served. |