Tips for Juicy Grilled Chicken

Having a wonderful outdoor barbecue chill with friends and family is one of the best things about summer.

Even though it’s a grilling staple, chicken may be challenging to cook perfectly. How can you tell when it’s finished? When is the right time to apply sauce? What degree of heat should you use to cook it? To be a king or queen of grilled chicken, continue reading.

Good Chicken

At the absolute least, the chicken ought to be free of hormones and antibiotics. It is likely to taste well if it was reared properly.

Although grilled chicken breasts are fairly popular, dark meat has more fat than white meat, which gives it more taste and also makes it simpler to grill. These cuts are less prone to drying out and can sustain higher temperatures. That means you won’t encounter the dreaded dry-chicken dilemma.

Continuously Check On Your Chicken 

As you cook, you’ll find that certain parts of your grill brown food more quickly than others. The chicken must be turned and moved about until all of the pieces are cooked equally. Note that the duration it takes for a side to cook depends on the thickness of the chicken.

By placing your palm over the grill, you can identify the cool areas. It’s also best to set up a two-zone fire to have a clear, cool place to move the chicken if the skin cooks too quickly before the meat is done.

Use a Thermometer

Using a thermometer is the most accurate method of determining grilled chicken temperature and when chicken is done. For dark meat, the ideal internal temperature is 165 degrees, whereas, for white meat, it is 160 degrees. You may always make a little incision into the center to see whether it’s just about opaque in the center if you don’t have an instant-read thermometer. If you poke a little knife into a bone-in chunk and the juices flow clear, you are set to go. Allow it to continue a little bit longer if they are still pink.

Dry Skinless, Boneless Chicken 

Dark meat on the bone has a richer taste and keeps its moisture better when grilled. Cook skinless, boneless chicken breasts on a gas grill over medium-high heat; do the opposite on a charcoal grill. Just keep a close eye on it and remove it just before it becomes cooked.

Warm Up Your Grill In Advance

Heat your grill after selecting your chicken and figuring out the optimal cooking temperature. The chicken will be undercooked on a cold grill. Before cooking your chicken, pre heat the grill for around 10 minutes to prevent this. Before grilling your chicken, heat the grill to between 350 and 400 degrees.


A soft and delicate protein, chicken dries up quickly. A minute too long on the grill may turn a succulent, delicate chicken tasteless and lifeless.

Using a thermometer to determine grilled chicken temperature when the chicken has finished cooking is the safest and only reliable method to ensure you have a juicy and tasty grilled chicken.

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