How to Grill Chicken Like a Backyard Boss: Tips, Tricks, & Laughs

How to Grill Chicken Like a Backyard Boss: Tips, Tricks, & Laughs

So, you want to learn how to grill chicken? Welcome to the club where the apron is the new cape! At PopularBBQ.com, we’ve put together the ultimate guide to make you the hero of your next cookout.

Why Grill Chicken?

Grilled chicken isn’t just a feast for your taste buds; it’s also a champion for your waistline. It’s all the flavor with less of the guilt trip. Plus, there’s something magical about that smoky taste that oven chicken just can’t match. Imagine impressing your pals with chicken so good, they’ll think you’ve got secret powers!

Picking Your Chicken Champion

Type: Whether you’re into breasts, thighs, wings, or the whole bird, each has its grilling glory. Breasts are like the lean, mean grilling machines but can turn into dry villains if not watched. Thighs? They’re the juicy rebels that stay moist.

Quality: If you can, snag organic or free-range chicken. It’s like choosing the hero chicken over the sidekick; the flavor and texture are just better.

Prep Like a Pro

Marinate: Marinating is your secret weapon. A mix of olive oil, lemon, garlic, and herbs can make your chicken taste like it’s been on vacation. Marinate for at least 30 minutes, or overnight if you want it to come back with souvenirs. (The Ultimate Chicken Marinade Collection)

Seasoning: Don’t skimp on the spice life. A good dry rub of salt, pepper, paprika, and cumin will give your chicken the superhero cape it deserves.  (Take a look at the “Special Shit” we wrote about here.)

Room Temp: Let your chicken chill out at room temp for 30 minutes before grilling. It cooks more evenly, avoiding the drama of unevenly cooked meat.

Grilling Mastery

Heat Control: Start with a high heat to sear like you mean it, then lower the flame for a gentle cook. It’s like giving your chicken a tan without the burn.

Grill Marks: For those Insta-worthy stripes, let your chicken sit and get those marks. It’s not just about looks; it’s about locking in that flavor!

Check the Temp: Use a meat thermometer; your chicken should hit 165°F (74°C) internally. Overcook, and you’ll have jerky instead of juicy. (The FDA  even says 165°F (74°C) internally)

Tools of the Trade

The Grill: Charcoal for that authentic vibe, gas for control. Choose your weapon wisely.

Tongs & Spatula: No poking! We’re not making barbecue colander chicken here.

Thermometer: Your chicken’s personal lifeguard.

Grilling Goofs to Avoid

Crowding: Don’t turn your grill into a chicken mosh pit. Space them out or you’ll steam, not grill. (If you wanted steamed chicken, this may be something to consider.)

Flip Flop: Flip your chicken like you’re turning a page, not like you’re on a dance floor.

Resting: Let it rest. It’s not being lazy; it’s redistributing those delicious juices.

Serve Up Some Smiles

Grilled chicken can be the star or the supporting actor:

Salads: Slice it over greens for a ‘salad of champions’.

Sandwiches: The MVP of any sandwich lineup.

Sides: Pair with grilled veggies or a sassy coleslaw.

Conclusion

How to grill chicken is less of a science and more of a fun, flavorful adventure. With these tips from PopularBBQ.com, you’re on your way to becoming the neighborhood’s grill master. Remember, not every grill session will be perfect, but every one will be a learning experience. So, fire up your grill, laugh at the flames, and enjoy the journey!