Whether you’re grilling chicken for your next backyard barbecue or just because it happens to be a Tuesday and you want grilled chicken, no one can deny that grilled chicken is delicious. The key to getting a crispy skin and juicy meat? Let me tell you!
Table of Contents
Step 1: Set up the grill
- Make sure your grill is clean.
- Check the temperature of the grill.
- Make sure that your grill’s lid is closed and locked in place, unless you’re using an offset smoker (which has two air intakes).
- Check that there’s enough propane in your tank to get through cooking all of your chicken, plus a little extra for safety’s sake.
- Look at your propane tank for leaks; if you see any, replace it immediately! You don’t want to risk a fire or explosion while grilling!
- Use fresh chicken—not frozen—to avoid getting freezer burn on meat that doesn’t thaw completely before cooking time starts ticking away (and make sure it isn’t spoiled by other bacteria).
Step 2: Choose your chicken pieces.
Now that you’ve got your grill and rub, it’s time to choose what kind of meat you’re going to put on the grill. Chicken is a great choice because it’s super versatile, but you can also use pork or beef if that’s what you prefer.
- Chicken breasts are usually best when they’re grilled with only salt and pepper (and maybe some olive oil), but don’t be afraid to experiment with sauces or rubs! You can also try boneless chicken thighs—they have lots of fat, which means they’ll stay juicy and flavorful no matter how long they sit on the grill! If your goal for dinner is an extra-juicy meal, bone-in skinless chicken breasts will help keep things moist too.
- Boneless chicken breast tenders or cutlets work well with almost any marinade or sauce because there aren’t any bones in them! This makes them perfect for tacos or sandwiches where all that matters is getting some delicious flavor into each bite without worrying about chewing through tough pieces of meat while trying not choke yourself out at the same time.
Step 3: Clean and prep the chicken.
To clean and prep the chicken, you’ll need a paper towel. Use it to pat dry the chicken if it’s wet from being washed or from sweating in the fridge. You can also remove any bones that might be left in the chicken by cutting them out with kitchen shears (be careful not to cut yourself!). If you want to get a little extra mileage out of your rub, add some lemon juice or olive oil right before putting it on the grill—this will help tenderize your bird while adding some extra flavor.
Now comes time for the fun part: rubbing! To make sure that all areas of your meat are covered with seasoning, use your hands or tongs and massage them into every inch of skin possible. Sprinkle on as much rub as you like depending on how spicy or flavorful you want things to be; just make sure not too much so they don’t overpower other flavors like barbecue sauce later on down line!
Step 4: Add seasoning.
Add seasoning. It’s time to season your chicken with salt, pepper and other spices such as paprika, cayenne pepper or curry powder. You can use a rub or a sauce for this step. If you’re using a rub, combine it with olive oil and brush it on the skin side of your chicken pieces. Don’t forget to season the inside too!
If you want an extra-tasty option, try marinating your meat in an acidity-based liquid for at least one hour before grilling it so that all those lovely flavors soak into every last bit of flesh. This is especially helpful when cooking acidic foods like pineapple or orange segments on top of grilled chicken breasts—it will keep them from burning while also imparting some extra flavor (and sweetness) into both meats simultaneously!
Marinate as long as possible – overnight preferred but even half an hour before grilling works great too! Just make sure there’s enough time between marinating finished product & putting onto grill so that flavors have time cook through properly without becoming mushy/overcooked.”
Step 5: Grill chicken pieces.
Grill the chicken pieces over direct heat, with the lid closed, until they are cooked through and reach an internal temperature of 165°F (74°C), about 8–12 minutes per side. (You can also use an instant-read thermometer to measure the internal temperature.) Turn them often, about every two minutes for best results. If you’ve used a rub on your chicken, baste it with sauce during grilling so that it absorbs some of that flavor as well.
When you’re done grilling, remove from heat and let rest for at least 3 minutes before serving; this will allow juices to redistribute evenly throughout your meat. Once rested and sliced into strips or chunks if desired (they’re perfect for salads!), serve immediately with any remaining sauce on top or alongside for dipping!
Step 6: Flip using tongs.
A lot of people use tongs to flip chicken, but tongs can make it harder to get the grill marks. You know what does work? The end of a spatula!
Flip the chicken only once during grilling and don’t move the meat around too much. You want to let those beautiful grill marks get nice and crispy on both sides, so be careful when flipping your chicken. If you’re cooking under direct heat or using charcoal briquettes, there’s also a high risk that you’ll burn yourself if you’re not careful enough.
Step 7: Place chicken on warming rack for about 10 minutes.
After you’ve cooked your chicken, it’s time to rest. Place the chicken on a warming rack for about 10 minutes. This will allow any juices that have come out during cooking to settle back into the meat, as well as allowing it time to cool down before serving. If you don’t have a warming rack, you can use an oven-safe baking sheet instead!
Step 8: Check for doneness by slicing into the meat.
Once you’ve cooked your chicken for about 30 minutes, it’s time to check for doneness. Doneness is when the internal temperature of your chicken reaches 165 degrees Fahrenheit. You can check this by inserting a food thermometer into both thick and thin parts of the meat; you’ll want to make sure that both reach 165 degrees. If they do, then congratulations—you successfully grilled some delicious BBQ chicken!
If they don’t, then keep grilling until they do. Remember: set a timer for about 10 minutes (to take the chicken off the grill) and use this time wisely by checking on progress often while it continues cooking over indirect heat outside of direct flame contact with charcoal or gas burners inside an oven or smoker.
Step 9: Rest, slice and serve.
After grilling, let the meat rest for 10 minutes before slicing. Once done, you can serve it with your favorite BBQ sauce and enjoy!
The cooking time depends on how big or small the pieces are. If they’re smaller than a leg or quarter, it will only take 15 minutes per piece. But if they’re larger than that (like chicken breasts), then cooking time will be longer at 25-30 minutes per breast.
Tenderness is determined by fat content: leaner cuts of meat tend to be more tender but lack flavor; fattier cuts have more flavor but aren’t as tender when cooked over high heat
When you follow these steps, your barbecued chicken is sure to turn out great!
- Don’t overdo it on the spices. When you’re grilling chicken, it’s tempting to want to add some spice to the mix. But keep in mind that there are already a lot of flavors going on with your meat and vegetables—you don’t need anything else competing with them!
- Get creative with different flavors. If you’re looking for ways to season your grilled chicken, consider using ingredients other than just salt and pepper. Try marinating the chicken first (it’s easy!) or adding something as simple as lemon juice and rosemary toward the end of cooking time. For example, try making this Greek-inspired dish:
5 cloves garlic, minced
1 tablespoon olive oil
2 teaspoons dried oregano leaves
Conclusion
Now you’re ready to make the most delicious chicken! Follow these steps and check out our recipes for more great ideas on how to BBQ your chicken.