Choose bone-in chicken for even cooking, but boneless is healthier. Gas grills are easy, charcoal gives smoky flavor. Marinate for at least an hour, avoid overly salty marinades. Cook slowly and check for doneness. Clean surfaces and utensils to avoid bacteria.
When you grill chicken, you want to choose which cut you want to cook. Although you can grill chicken breast on the bone, the bone tends to cook more evenly, as the bone absorbs the heat. However, whether you choose boneless or boneless chicken, it’s always a healthier choice. Contrary to popular thought, removing the skin after cooking will give you the same health benefits as starting with skinless chicken.
Next, you’ll have to choose to grill the chicken on a gas or charcoal grill. The gas grill gives you the ease of being able to grill indoors or out, the ability to heat up the grill quickly, and minimal cleanup. Charcoal grilling, on the other hand, gives you the smoky flavor of an open fire, which is nearly impossible to replicate with gas. If you choose to grill with charcoal, you’ll need charcoal and lighter fluid.
About two hours before you start grilling the chicken, you’ll need to prepare the meat. Marinating the chicken in the marinade of your choice for over an hour will produce the best results. The marinating time is to pack your meat with flavorful juices that will stick to it once the meat is off the grill. Avoid overly salty marinades when grilling chicken, as they tend to draw moisture out of the meat, thereby drying it out.
Whipped balsamic vinegar, a touch of olive oil, and brown mustard with a hint of thyme make for a tasty, tangy, and healthy marinade you can make at home in under five minutes. A store bought Italian seasoning will also result in tasty and juicy chicken. If you choose to use teriyaki sauce, be aware that teriyaki’s high sugar content is prone to burns. Also, if you select barbecue sauce, don’t apply until just before you remove the chicken from the grill.
Once the meat is on the grill, it’s important to cook it slowly to allow the insides to cook through before fully cooking the outside. To do this, keep the chicken on the perimeter of the grill, away from extreme heat. Once the center is fully cooked through, you can move the chicken back to high heat for one last surface-level sear. Don’t be afraid to burn a little!
If you’re not sure if your meat is fully cooked, take a fork and knife and cut a slit into the thickest part of the chicken breast. If the exposed flesh is white, you’re good to go. If the exposed meat has a pink color, the meat should continue cooking.
Grilled chicken is the perfect summer dinner since it’s light and versatile. However, when grilling chicken, you need to keep cleanliness in mind. Clean all surfaces that raw meat has come into contact with, as well as utensils. Also make sure the meat is thoroughly cooked. If you are sure to take both of these precautions, you will most likely avoid dangerous bacteria such as Salmonella.
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