Give me tips on making great chicken on the grill..

[billyg121]

i just never get really really good results grilling chicken. it usually turns out to dry and rubbery. i use a charcoal grill. what are your secrets...marinade?

[esoteric pete]

marinade some boneless chicken in a bag w/ some in teriyaki sauce for a day or two, then grill.

YUM>

[FlyingDutchman]

http://simplyrecipes.com/recipes/beer_can_chicken/

[LHanson]

Beer can chicken!


http://www.foodnetwork.com/recipes/the-surreal-gourmet/beer-can-chicken-recipe/index.html

Personally, I add some more aromatics to the beer like rosemary and thyme. Also, be prepared to have the can stick inside the cavity unless you lube the can with non-stick.

EDIT: Dutchman got the jump on me....

[Darth Tater]

Best chicken marinade ever:

http://imagethumbnails.milo.com/006/563/106/290/6563286_6002106_290.jpg


I soak the chicken in a bag with a bunch of Viva Italian and soy sauce for about an hour before grilling, then keep squirting some on while grilling. Something about this stuff just tastes wonderful grilled.

[Sandy Cheeks]

Worth a pichur:

http://www.ibabuzz.com/bottomsup/files/2008/05/beer-can-chicken1.jpg

Don't forget: one for you and one for the bird.

[Blanket Jackson]

:eek::rotflmao:eek::rotflmao:eek::rotflmao:crazy

Worth a pichur:

http://www.ibabuzz.com/bottomsup/files/2008/05/beer-can-chicken1.jpg

Don't forget: one for you and one for the bird.

Note to self - the one for you can be enjoyed through mouth too

[rob2001]

Get a nice fat breast, butterfly it, stuff it with cheese/broccoli/cauliflower, season to taste and wrap in foil. You can do variations with other stuffing like BACON! :drool:drool:drool

[Irreverent]

i just never get really really good results grilling chicken. it usually turns out to dry and rubbery. i use a charcoal grill. what are your secrets...marinade?

You're over-cooking it.

Try cooking only 3/4 as long as you usually do, and see what happens.

Peace.

[goneracin]

I like this stuff. I marinade for an hour or 2, then put it on/in my grill at about 500 degrees. I had nasty, dry chicken trying to cook at lower temps. I now cook it 500-550 and it gets a great outer sear to it that retains the moisture inside. keep the lid closed for the most part, looking aint cooking...... :cool:

http://www.buythecase.net/uploads/products/200/4133500171.jpg

[GuitarToma]

Whole chicken:
We make an aluminum foil tray with raised edges, coat it in olive oil and set the bird on the tray, breast down. we fill the cavity with orange and lemon wedges, and stick sage leaves under the skin over the breasts. The juices then fill up the tray and the bird steams in it's own juices. Comes out nice and juicy every time.

[edgewound]

Coat it in extra vigin olive oil, sprinkle with Lawry's and cook on lower temp for longer until juices run clear. Pink chicken is bad for your gut.

Two words for cooking chicken and pork on the grill..."Low" and "Slow"...with olive oil to maintain moisture.

[Tripower455]

Coat it in extra vigin olive oil, sprinkle with Lawry's and cook on lower temp for longer until juices run clear. Pink chicken is bad for your gut.

Two words for cooking chicken and pork on the grill..."Low" and "Slow"...with olive oil to maintain moisture.


Yup

I use the Dizzy Pig rubs on top of olive oil, spatchcocked, direct/dome closed at about 325. Cook till the breast is about 160 and you're done (about 40 minutes). The best roasted chicken I've ever had.

[itkindaworks]

Whole chicken:
We make an aluminum foil tray with raised edges, coat it in olive oil and set the bird on the tray, breast down. we fill the cavity with orange and lemon wedges, and stick sage leaves under the skin over the breasts. The juices then fill up the tray and the bird steams in it's own juices. Comes out nice and juicy every time.
That sounds good. I may try it. How long would it typically take?

[brianh]

I brine chicken and turkey any chance I can. At its most basic, it's highly salted water. But you can add broth, spices, herbs, sugar, etc. Makes for a MUCH juicier bird.

[musicman10_1]

ALL of my grilled food improved when I stopped messing with it while it cooked. Keep the lid down - turn it over once and use a meat thermometer to check for correct temp. Also, let whatever you cook rest for a few minutes before digging in.

just leave it alone and you will be impressed with the results.

[itkindaworks]

ALL of my grilled food improved when I stopped messing with it while it cooked. Keep the lid down - turn it over once and use a meat thermometer to check for correct temp. Also, let whatever you cook rest for a few minutes before digging in.

just leave it alone and you will be impressed with the results.

Truth, let the grill do the work.

[JamesT]

i say skip the salad dressings - skip the salt and brine soak in/ marinate in olive oil and sage and basil maybe some tomatoes and garlic and maybe some vinager mild rice vinagar or some red wine vinagar. keep it in 2 days.

if you live near trader joe's they have organic free range chicken boneless brests it is better than regular grocery store boneless chicken brests

[brianh]

Nothing penetrates as deeply into chicken, turkey, and pork like a brine. I always brine non-salt-injected thanksgiving turkeys in vegetable broth, salt, sugar and spices and there is nothing more juicy and flavorful. At the very least, skipping the salt is crazy talk. Everything needs kosher or sea salt.

[JamesT]

that sounds good. a bit of salt but not much...

[darkstar11]

Yep... I do boneless chicken breasts on the grill all the time.... Pound the breasts to about 1/2 inch thick... Then place in bag for several hours with a marinade such as Italian dressing or Teriyaki sauce. Grill needs to be pretty hot... Cook 2-3 minutes and turn 2-3 mins.

[mountain blues]

Coat it in extra vigin olive oil, sprinkle with Lawry's and cook on lower temp for longer until juices run clear. Pink chicken is bad for your gut.

Two words for cooking chicken and pork on the grill..."Low" and "Slow"...with olive oil to maintain moisture.


This is my favorite approach. We make our own seasoning shake - otherwise the same.

[JamesT]

Also it could be your fire is too hot- cooks too fast and you over cook it.
I use a smoker that is slower but I took chicken to friend's and brother of friend after 25 minutes he said toss the chicken on and I said no too hot. I made them wait an hour after lighting to let fire cool off and the chicken took maybe 25 minutes to cooking instead of 10 minutes and they loved it. Cooking on a grill is more of art than science unless you count the charcoal pieces and measure the lighter fluid. I have done it enough over 20 years I jusdge by the fire so I am good but still at art level not science...

Also depending on temp of weather can speed or slow down cooking. Like in November at 40 degrees or June at 85 will change temp cooking time.

[SteveO]

I almost always use indirect heat when cooking on the grill, unless it's a steak. Coals on one side, meat on the other over a drip pan filled with water or other liquid. Also, I rarely cook at temperatures over 250-275 degrees so it does take longer, but turns out much better.

[DV52]

I have several ways,but this one is easy.One pack of bone in skin on chicken breasts ( 3 or 4) wash chicken,wash hands,put paprika,kosher salt,fresh ground pepper on chicken,you can wrap bacon around it if you like.(be sure to soak the toothpics in water before you stick them in to hold the bacon in place) skip bacon if it's too much trouble.Now for the grill soak some APPLE wood chips in water .Ok now for the grill.......on one side of the grill stack your charcoal in a stack that covers just under half of the grill.about 40 briquetes.light the fire,when they turn grey put the meat on the other side of the grill,put some wood chips on the fire close the lid,after 15 mins open turn chicken(when you turn the meat turn the end that was closest to the fire away fom it for even cooking) put a few more chips of wood and close the lid for 15 more mins.cooking temp should be 350 to 375 ..enjoy.P.S. the apple wood is so you can still have the smoke without overbearing the light meat of the breast..............enjoy!!!!!!

[jhc]

Thighs are much tastier and juicier than breasts - I you're doing parts and not a whole bird, making that switch will help a lot.

[billyg121]

Wow guys! Thanks for all the great info. Keep it coming.

[matchless]

easy foolproof chicken-
take cut up chicken-place butter/herbs under skin-put in baking dish -cover tightly w/foil,bake 300 degrees for 50 minutes.-remove,uncover,cool slightly.

put dry rub on chicken parts-grill /smoke 'til skin is crisply-done

[Fred Farkus]

I do beer can chicken on the smoker but it's a whole process. Involves the beer can, dry-rub, injecting, etc, blabbity blah. Takes about 3-4 hours, after preparation the night before and the morning of.

On the grill, the key is to not leave it on too long. I did a couple chickens on the gas grill last weekend. Kept the fire on medium, doesn't need to be blistering hot for chicken. Took about 40-45 minutes max. I keep it covered, but flip them every 10 minutes (keeps them juicy). I brush on some sauce for the last 15 minutes and it turned out fine- crunchy on the outside, moist and juicy on the inside. EDIT: For a whole chicken, I would also suggest cutting it into individual pieces first. This way you are not overcooking it trying to get the meat around the joints done.

For boneless/skinless breasts- marinate for an hour or so ahead of time. Otherwise they are kind of boring. We use different things, sometimes just italian dressing, sometimes a package of "grill-mates" which you can get at the store (follow the directions, mix with vinegar, etc). Those literally only take about 10-15 minutes on a medium hot grill.

Contrary to what some BBQ people will tell you, there's no reason that a simple grilled chicken can't turn out great. Take your time, don't cook it too hot, don't fuss with it - like anything else it might take a little practice at first.

[Nickstrtcstr]

I have been known to make great chicken on the grill according to m family and friends. The toughest type to make is boneless chicken breast. I use the tongs to press on the chicken to test for "doneness". When the chicken gets firm to the point that it doesn't give, it is cooked but still juicy inside.

[taez555]

I was never big on marinades, but I absolutely love the Lawry's one on chicken. Just marinade for an hour or so on some chix breasts. Grill medium heat for 6-7 minutes a side. Perfect. They make like a dozen flavors. The hawaiian is my hands down favorite.

https://samedaygrocerydelivery.com/products/g941.jpg

[Redlined]

Best chicken marinade ever:

http://imagethumbnails.milo.com/006/563/106/290/6563286_6002106_290.jpg


I soak the chicken in a bag with a bunch of Viva Italian and soy sauce for about an hour before grilling, then keep squirting some on while grilling. Something about this stuff just tastes wonderful grilled.


I'll have to try that this Summer. I use Kraft Zesty Italian on the chicken breast I bake in the oven. It tastes great and keeps the chicken moist, makes for a super easy dinner in 35 min too.

[rob2001]

Also it could be your fire is too hot- cooks too fast and you over cook it.
.


I think this is the key.....time and temperature. If i'm doing old fashioned chicken with BBQ sauce applied while cooking I like a very low heat and some more time.

[Stike]

I brine chicken and turkey any chance I can. At its most basic, it's highly salted water. But you can add broth, spices, herbs, sugar, etc. Makes for a MUCH juicier bird.

1 cup salt, 1 cup sugar, 1 gallon of water. Disolve salt and sugar in 1 quart hot water then add to 3 quarts ice cold water. Add chicken to brine and soak an hour.

I almost always use indirect heat when cooking on the grill, unless it's a steak. Coals on one side, meat on the other over a drip pan filled with water or other liquid. Also, I rarely cook at temperatures over 250-275 degrees so it does take longer, but turns out much better.

Yes yes and yes. Chicken renders out fat as it cooks so if it's over direct coals it'll be flare up city.

[bluejazzoid]

For super-delicious BBQ chicken:

Marinate in pickle juice for a couple hours before grilling (I always add red pepper flakes, fresh black pepper, garlic power and a little marjoram to the pickle juice too).

Grill properly (great advice in previous posts) and brush with your favorite BBQ sauce —it's hard to beat Kraft Original Thick and Spicy for this— the last 2 turns before removing.

[enocaster]

I use this thermometer (http://www.amazon.com/RT600C-Super-fast-Water-resistant-Digital-Thermometer/dp/B002GE2XF8/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1308313799&sr=1-5). A good one will make a big difference. Rubbery=overcooked.

I make my own marinade with some combination of fresh lemon juice, lemon zest, white wine, orange juice, vinegar, honey, brown sugar, soy sauce, olive oil, parsley, thyme, garlic, kosher salt, pepper, etc. It's never exactly the same and I never use all of these at once! Marinating time is directly proportional to piece size.

[Tony]

Slow and low... I like a dry rub, then some olive oil... indirect heat is good...

[oneidabow1]

This is for Ya-Ya's chicken. If you don't know, it's a food chain here in Michigan and and some other state.

1/2 gal water
1/3 cup sugar
1/4 cup kosher salt
3 tablspn lemon pepper
2 " rubbed sage
2 ' ground thyme
1/2 tablspn garlic powder
1/2 tablspn onion powder

add all ingredients in bowl add add chicken and let sit overnight if possible but at least 6 hrs. Grill to perfection.

You can use skinless, but Ya-Ya's uses skin on pieces. They have choices of sides including salad with house dressing, mashed potatoes with chicken gravy, baked beans and I think cole slaw. They also give you a piece of their type of pita bread with honey butter.

[FeloniousBishop]

I'm pretty good with chicken on the grill but it took me a while to figure it out:

Chicken takes longer to cook so use indirect heat. Don't have coals directly under the meat, put the coals in a ring with chicken over the hole of the coals.

And don't start out with meat that's cold.

[DISTORT6]

For chicken parts on the bone, I always boil them first. Then either marinade or baste with some good bbq sauce. Never had dry chicken since.
The dog loves the leftover chicken stock mixed in with her food.
Everybody wins!

[Lublin]

Beer can chicken!


http://www.foodnetwork.com/recipes/the-surreal-gourmet/beer-can-chicken-recipe/index.html

Personally, I add some more aromatics to the beer like rosemary and thyme. Also, be prepared to have the can stick inside the cavity unless you lube the can with non-stick.

EDIT: Dutchman got the jump on me....
I was just about to post this. Good man.

[Dillow4092]

Simple. Make a marinade of:

Olive Oil, Lemon Juice, Crushed Garlic, Fresh Oregano/Thyme, Good Curry Powder.

Use good quailty chicken, marinate over night.

Get the grill nice and hot, don't use lighter fluid.

Sprinkle on salt/pepper as needed, push into flesh of chicken.

Don't over cook.

Enjoy with a good salad, pita bread, and beverage of your choice.

[RupertB]

+1 to all who suggested "low & slow"

Try 1/3 less charcoal.

[neastguy]

I try not to use chicken breast anymore.. I just been using tenderloins.. I also score them.. wash em... salt and pepper.... I raised my grill shelf a bit too... I toss em on at medium heat and close the lid for about 3 minutes and then just flip.... for another 3 and they are done.. the scoring seems to help... they are juicy and done... my wife has been amazed lately.. this technique has been working great... also chicken breasts.. I'd score them to and try to pound them out to being the same size or cut them up some how to the same thickness

[A440]

I'm still working on the perfect chicken breast. I always seem to err on the side of underdone or overdone. can never get it just right.

I always use marinade and just picked up a meat thermometer. I'm hoping the thermometer and going with more indirect heat will help me on my quest.

hmmm...maybe I'll try the pre-boiling thing even though it's more work :)

[Tonekat]

Get a digital thermometer and grill until you're 5 degrees short of the recommended temp, let it sit off the grill for about seven minutes before serving.

[imguitardan]

Tip #1:
I few have mentioned it but a meat thermometer is a must unless you're a Grilling Jedi (know the "feel" of when it's done).

Cooks Illustrated recommends the CDN brand (and I've had good luck with them). If do have/use a thermometer, don't forget to calibrate it every now and again (that's like tuning it).

I pull all meat off the grill 5 to 10 degress LESS than the suggested temps because carryover cooking/heat will finish it during tip #2...

Tip #2:
LET IT REST!
After pulling it off the grill, let small cuts rest (tented lightly with foil to keep it warm) for at least 5 min. Let larger cuts/whole birds rest for at least 10. When you cut that sucker right off the grill and all that steam escapes, that's your juiciness escaping.

Tip #3:
Bone in tastes better. It just does.

BUT...if cooking bone-in, make sure to let it sit to room temp before cooking so it'll cook more evenly. The bones are like little insulators that will not allow the meat to cook evenly near them unless they come to room temp. This is especially helpful with whole birds/bone in steaks/turkeys...

Tip #4:
You can taste quality. Come on, we're TGP'ers here. You gotta have boutique meat. Keep in mind that you are what you eat, they are what they eat. Don't buy factory meat. Buy small farm, HAPPY meat. Happy meat is tasty meat.

You can't expect that hormone popping, stressed out, mass murdered chicken to taste like one that's had space to live a stress free life and killed in a quick and humane fashion. Don't believe me?

Which would you rather eat?

t7M3WbIemi4

or

rpbtBgLfl90

[strumminsix]

Here's how I do it:
1. Quality boneless beasts
2. Marinate for at least 6 hours with:
--- olive oil
--- oregano
--- a small amt of salt and pepper
--- garlic
3. Swirl around each and put on grill quickly. In case of flame close lid and have a water bottle handy in to diminish flame
4. IF, and only if, the breasts are extra thick - give a half turn before flipping
5. When one side is done, flip
6. When other side is done remove into heavy duty aluminum foil and close it up tightly (this will both cook it a few minutes more and juice it up
10. After 8-10 mins serve

We usually do over a mix or rice and veggies and and dump some of the remaining juice on top in lieu of any add'l seasoning

[westex]

You're over-cooking it.

Try cooking only 3/4 as long as you usually do, and see what happens.

Peace.

+1. Cook only till the inside turns white plus a minute. One of my favorite ways to grill chicken is to buy skinned and boned thighs, season to choice, then put them on a hot grill with the fat left on them. The fat will melt off and sometimes flame up making them taste almost battered and fried. As James Brown used to say "Good God!"

[pickslide]

Try putting the chicken in brine first.