Grilling chicken is an iconic backyard activity, offering a delightful combination of smoky flavours and juicy texture. However, many home cooks struggle with the common issues of overcooked, dry, or under-seasoned chicken. With proper techniques and the right equipment, these problems can be easily avoided.
The key to grilling chicken lies in understanding both the fundamentals of heat control and the science of flavour enhancement. Whether you’re grilling boneless chicken breasts, crispy skin-on thighs, or tender wings, the process remains fundamentally the same. A good grill, careful attention to cooking times, and the right preparation can make all the difference.
Choosing the Right Chicken for Grilling
The first step to grilling the perfect chicken is selecting the right cut. Whether you’re cooking chicken breasts, thighs, wings, or drumsticks, each cut has its own characteristics and requires a slightly different approach to grilling.
Bone-In vs. Boneless Cuts
- Bone-In Cuts: Bone-in chicken cuts such as thighs, drumsticks, and wings tend to be juicier and more flavourful. The bones help retain moisture during grilling, and the skin adds a delicious crispy texture when properly grilled. Bone-in cuts are perfect for grilling over indirect heat, where they can cook slowly and evenly without drying out.
- Boneless Cuts: Boneless, skinless chicken breasts are the most popular choice for quick grilling but are prone to drying out if not cooked properly. Because they lack the moisture-retaining benefits of skin and bones, it’s important to follow precise grilling times and use marinades or brines to enhance their juiciness.
Skin-On vs. Skinless
- Skin-On: Always opt for skin-on chicken if you want extra flavour and moisture. The skin protects the meat from drying out and adds a satisfying crispy texture. It’s particularly beneficial for grilling over direct heat, where it can crisp up quickly.
- Skinless: Skinless chicken breasts, while leaner, can be grilled successfully with the right techniques. They benefit from marinating or brining to prevent them from drying out.
For an optimal grilling experience, we recommend using a high-quality charcoal grill from Aosom, such as the Outsunny Portable Charcoal BBQ Grill, which features a height-adjustable charcoal pan and built-in thermometer for precise temperature control. This grill’s versatility ensures that you can grill all cuts of chicken to perfection, whether it’s skinless breasts or bone-in drumsticks.
Preparing the Chicken: Marinades and Brines
One of the most effective ways to ensure your chicken stays juicy and full of flavour is by marinating or brining it. Let’s explore the differences between these two techniques and how to apply them.
Why Marinating and Brining Are Essential for Juicy Chicken
- Marinating: Marinating chicken involves soaking the meat in a mixture of fat, acid, and seasonings. The fat (such as olive oil or yogurt) helps to tenderize the meat, while the acid (such as vinegar or lemon juice) adds flavour and helps break down proteins. Seasonings such as herbs, garlic, and spices infuse the chicken with additional taste.
- Brining: Brining involves soaking chicken in a saltwater solution. This process helps the chicken retain moisture while cooking, ensuring a juicy outcome even on lean cuts like chicken breasts.
Key Ingredients in Marinades: Fat, Acid, and Seasonings
- Fat: Olive oil, yogurt, or buttermilk are commonly used to keep the chicken moist and tender.
- Acid: Lemon juice, vinegar, or wine help to break down proteins and enhance flavour.
- Seasonings: Herbs and spices such as thyme, rosemary, paprika, and garlic can elevate the taste of your chicken.
Example Marinades
Here are a few marinade options that can be used for different cuts of chicken:
| Marinade | Ingredients | Best for |
| BBQ Marinade | BBQ sauce, brown sugar, vinegar, garlic, paprika | Chicken breasts, wings, thighs |
| Lemon Herb Marinade | Lemon juice, olive oil, garlic, rosemary, thyme | Chicken breasts, thighs |
| Balsamic Marinade | Balsamic vinegar, honey, garlic, Dijon mustard | Chicken thighs, drumsticks |
Grilling Tools and Equipment
To achieve the best results when grilling chicken, you’ll need the right tools. Here’s an overview of the must-have grilling equipment.
Grill Type: Charcoal vs. Gas
- Charcoal Grills: Charcoal grills, like the Outsunny Portable Charcoal BBQ Grill with Lid, offer that distinct smoky flavour that many grillers love. The key to grilling chicken with charcoal is to manage heat zones, using direct heat for searing and indirect heat for slow cooking.
- Gas Grills: Gas grills are easy to control and offer consistent heat. The Outsunny 4+1 Burner Gas BBQ Grill is a perfect choice for those who prefer gas grilling. It features independent burners with a built-in thermometer, allowing you to cook chicken at the perfect temperature.
Essential Tools
| Tool | Purpose |
| Tongs | For flipping and moving chicken on the grill without burning your hands |
| Meat Thermometer | To check the internal temperature of your chicken, ensuring it reaches 165°F (75°C) |
| Grill Brush | To keep the grates clean and prevent sticking |
Grilling Techniques: Indirect vs. Direct Heat
Understanding when to use indirect or direct heat is critical to grilling chicken perfectly.
Direct Heat
Use direct heat for smaller cuts like chicken breasts and wings. Direct heat means placing the chicken directly over the heat source, where it can sear and cook quickly. It’s perfect for creating crispy skin and grill marks.
Indirect Heat
Larger cuts like bone-in chicken thighs and drumsticks benefit from indirect heat. Indirect grilling involves placing the chicken away from the direct flame, allowing it to cook slowly and evenly. This method is ideal for maintaining moisture and tenderness in larger cuts.
By using a high-quality charcoal grill like the Outsunny Charcoal Grill BBQ Trolley, which offers adjustable charcoal height, you can easily manage heat zones for both direct and indirect grilling. This allows you to switch between cooking methods seamlessly and get that perfect chicken every time.
Grill Chicken Breast: Step-by-Step
Boneless, skinless chicken breasts are a popular grilling choice, but they require attention to ensure they don’t dry out.
Step 1: Pound the Chicken
For even cooking, pound the chicken breasts to an even thickness. This ensures that the thinner parts don’t dry out before the thicker parts are fully cooked.
Step 2: Marinade the Chicken
Marinate your chicken for at least 30 minutes, but ideally 2-3 hours, to ensure maximum flavour and juiciness. For skinless breasts, a marinade with fat (like olive oil) and acid (such as lemon) is essential.
Step 3: Grill the Chicken
Preheat your grill to medium-high heat and oil the grates. Place the chicken on the grill and cook for 5-7 minutes per side. Use a meat thermometer to check the internal temperature, which should reach 165°F (75°C).
Grill Chicken Thighs and Drumsticks
Bone-in chicken thighs and drumsticks are perfect for grilling over indirect heat.
Step 1: Preheat the Grill
Set up your grill with two heat zones: one for direct heat and one for indirect heat. Sear the chicken over direct heat for a few minutes on each side, then move it to the cooler side to cook through slowly.
Step 2: Cook Until Tender
Grill the chicken thighs and drumsticks for 25-30 minutes, turning occasionally. Use a meat thermometer to check for an internal temperature of 165°F (75°C).
Flavor and Marinade Variations
Experimenting with different marinades can take your grilled chicken to the next level. Here are a few flavour combinations:
- Teriyaki Marinade: Soy sauce, ginger, garlic, and brown sugar.
- Mediterranean Marinade: Olive oil, lemon, oregano, and garlic.
- BBQ Marinade: Classic barbecue sauce, honey, mustard, and vinegar.
Food Safety and Handling
Food safety is crucial when grilling chicken. Always ensure that your chicken reaches an internal temperature of 165°F (75°C) to prevent foodborne illnesses. Use separate tongs for raw and cooked chicken, and never reuse marinade that has touched raw meat unless it’s been boiled.
Serving Suggestions and Pairing Grilled Chicken
Grilled chicken is incredibly versatile and pairs well with a wide range of sides. Consider serving it with:
- Grilled Vegetables: Bell peppers, zucchini, and corn on the cob.
- Salads: Caesar salad or a fresh mixed greens salad.
- Sides: Quinoa, roasted potatoes, or grilled sweet potatoes.
For a creative twist, slice the grilled chicken and serve it in wraps, sandwiches, or tacos.
Grilling for Special Occasions
Whether you’re hosting a family gathering or a BBQ party, grilling chicken for a crowd requires a bit of planning. The Outsunny Deluxe Duo Gas BBQ is perfect for larger gatherings, with its 5565 cm² grilling surface and multiple burners, making it easy to grill chicken for up to 20 people.
Conclusion: Mastering the Art of Grilling Chicken
Grilling chicken is both an art and a science, but with the right techniques and tools, anyone can master it. Whether you’re using a charcoal BBQ or a gas grill, the key is to understand how to control heat, use marinades, and monitor cooking times carefully.
At Aosom, we offer a range of high-quality grilling equipment to ensure that your grilling experience is as enjoyable as the food itself. Our products help you achieve the best-grilled chicken every time. Explore our full range of products and start grilling like a pro today!
FAQs
1. How do I grill chicken thighs with crispy skin?
To achieve crispy skin on chicken thighs, start by grilling the chicken skin-side down over direct heat for a few minutes. Once the skin is golden and crispy, move the chicken to indirect heat to cook through without burning the skin. The skin acts as a barrier, locking in moisture for tender, juicy meat.
2. Can I grill frozen chicken?
It’s not ideal to grill frozen chicken because it will cook unevenly and may result in dry meat. If you need to grill frozen chicken, thaw it completely in the fridge overnight or use the defrost setting on your microwave. This ensures a more consistent cook and helps retain moisture.
3. Can I grill chicken with barbecue sauce?
Yes, you can. However, add barbecue sauce towards the end of grilling, as it can burn if applied too early. Baste the chicken with sauce in the final few minutes of cooking to get that sweet, sticky coating without the risk of burning.
4. What should I do if my chicken is burning on the outside but raw inside?
If your chicken is burning on the outside but remains raw inside, the grill’s heat is too high. Move the chicken to a cooler section of the grill (indirect heat) to allow it to cook more slowly. You can also lower the heat and close the lid to create an oven-like environment that helps cook the chicken evenly.
5. Can I grill chicken without a thermometer?
While a thermometer is the most reliable method to check doneness, you can also cut into the chicken. If the juices run clear and the meat is no longer pink, it’s cooked. Keep in mind that this method is less precise, so a thermometer is always recommended for the best results.