Sure, burgers and other beef cuts get a lot of attention come grilling season, but crowd-pleasing chicken can’t be overlooked as a perfect protein to also add on that grill.
What is the best way to grill chicken?
Different cuts, myriad marinades and lots of cooking styles mean you’re never at a loss for ideas about what to make. With all these options, though, can come many questions. Dark meat or light? Can you treat them the same? (Short answer, no.) What do I need to beware of before I get started? And how long does it need to cook for?
A few simple tips and tricks will serve you well when it comes to grilling chicken, ensuring a delicious meal every time.
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How long do you cook chicken on the grill?
Just as some people prefer barbecued chicken thighs over drumsticks or breasts, the grill doesn’t treat all these cuts equally either. The size and thickness of the pieces and whether they’re boneless or not affect both the cooking time and the minimum safe internal temperature that indicates when the chicken is fully cooked and ready to eat.
Using an instant-read meat thermometer is the only way to know for sure if it’s time to take your chicken off the heat. But there are some rules of thumb when it comes to gauging just how long that should take.
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Bone-in cuts need to cook longer than boneless breasts or thighs. If you’re looking to save some time, feel free to opt for cuts without the bone. Those with them, though, will stay juicier throughout grilling.
Boneless chicken breasts – a blank canvas for all sorts of dishes and flavours – are ready to eat the fastest. They need only about five or six minutes per side and you’ll want to pull them off just before they’re cooked all the way through. The residual heat from the grill will continue to cook them as they rest. Their internal temperature should be between 160°F and 165°F.
The dark meat of chicken thighs doesn’t dry out as quickly, making it your juiciest (and, arguably, most flavourful) option for grilling. Boneless thighs are as fast to cook as breasts – give them about five minutes on each side. You’re looking for an internal temperature of 165°F.
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A snacking and game day favourite, chicken wings need to be turned a few times while they’re on the grill and you’ll want to plan a little further ahead because they take between 25 and 30 minutes to fully cook. They’re ready to go – maybe after a little toss in some buffalo sauce or spices – when an instant-read thermometer indicates 165°F.
For drumsticks and bone-in thighs or breasts, patience is needed. Turn them occasionally over their 40 to 50-minute cooking time and watch for an internal temperature of 160°F to 165°F.
Of course, you’re not limited to pieces alone. A whole chicken should take about an hour on the grill – depending on its size, of course. For a twist on the classic, try spatchcocking (also referred to as butterflying) your chicken for a juicy, even cook.
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How do you marinate chicken?
Infinitely adaptable chicken does well on the grill after it has been marinated in any number of saucy options. These can be as simple as oil and some summery herbs or more complicated versions using dairy products like yogurt or buttermilk and spices.
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No matter what the recipe, keep the chicken in the fridge, for as little as 30 minutes or, even better, up to overnight, while it soaks up the flavours. Don’t forget the salt!
How do you grill chicken?
Once you’re ready to go, pull the chicken from the fridge so it has time to come up to room temperature before it hits the grill. This ensures the meat cooks evenly. Use that time to preheat your grill to medium – the ideal temperature for cooking the chicken through without drying it out. (Nothing spoils a meal like chewy chicken!) Also, prepare your grill by cleaning and oiling the grates to keep the meat from sticking or tearing during the cooking process.
Do you close the grill when cooking chicken?
Just as steaks are better when they’ve been grilled with the lid open, chicken benefits from a closed lid. This creates an oven effect inside the grill, which helps cook the chicken all the way through. If you still want nice grill marks – and who doesn’t? – start by searing the cuts on both sides before closing the lid to finish cooking.
Your patience will be tested, but avoid opening that lid to see what’s happening. Every time you do, heat escapes, which could make the cooking uneven or take longer.
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Tangy barbecue sauce is truly the taste of summer. Apply it too early, though, and you’ll end up with a sticky, burnt mess. Since most barbecue sauces, especially those from the grocery store, are high in sugar, they tend to burn quickly.
Save the sauce for close to the end – about 10 minutes before the chicken is ready to come off the grill – to get it nice and caramelized. And, of course, you can always get even saucier once the chicken is ready to eat.
How long do you let chicken rest?
Don’t sit down to the table just yet! Letting your cooked meat rest for 10 to 15 minutes means juicier chicken from the first bite to last. While you wait, all those juices redistribute and that’s what’s going to keep it moist and tasty.
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