This simple recipe for grilled chicken breast always turns out well. Stop overcooking chicken and learn the tips and techniques that professionals use for juicy chicken breasts by following these easy steps.
Grilling chicken can be a little intimidating for people. Chicken is frequently overcooked, dry, and boring because people are often afraid of undercooking it.
You can make delicious, flavorful chicken every time by using the right seasoning, techniques, and knowledge of how to grill chicken. In addition, we provide a great resource that explains how to cook chicken to the ideal internal temperature for both safety and flavor. [feast_advanced_jump_to].
Grill the same chicken cut to ensure uniform cooking for the best results. We appreciate how simple and healthy boneless, skinless chicken breasts are. For crispy skin we recommend bone-in chicken.
Buying a whole chicken and butchering it at home for the pieces is the most affordable way to buy chicken. Or you can buy the chicken in parts. In general, the price per pound is lower the less the butcher has had to cut and prepare for the case.
You can find the specifics on our preferred smoked chicken stock in our cookbook, Fire and Wine. Pro Tip: If you purchase a whole roaster and butcher it yourself, save the bones for stock.
Skin-on adds a great texture to the grilled chicken. We buy skin on. However, if you prefer boneless, skinless chicken breast, the procedure is exactly the same.
The best way to cook boneless chicken breast is to even it out by pounding the raw chicken with a meat mallet. Due to its even thickness, this will shorten the cooking time. Pat dry with a paper towel and then season. Chicken should not be rinsed because doing so increases the risk of cross-contamination.
We use a poultry seasoning for grilled chicken breast that is sugar-free. When cooked over a high heat source, sugar, especially brown sugar, can burn. After liberally seasoning the chicken breast with olive oil, do so. Do this first thing as your grill warms up. There is no justification for letting the meat warm up to room temperature.
If you’re smoking chicken at a lower heat (i. e. We use an all-purpose seasoning with sugar that slowly caramelizes over a longer cooking time (low and slow cooking).
Because the thickness of the chicken breasts will affect the grilling time, it is best to cook to temperature rather than time with a good instant-read thermometer.
On one side of the grill, for searing, there is charcoal or a heat source, and on the other, there is neither charcoal nor heat source. This enables the next crucial technique, which involves searing the chicken over direct heat to develop a crust on each side before finishing with indirect heat to achieve the desired internal temperature. Regardless of the cut of chicken you use, this is the secret to flawlessly grilling it.
The direct indirect method is important because high heat will cause the chicken’s fat to render out more quickly and drip into the coals. This may result in flare-ups that send out large flames and possibly burn the chicken, giving it a crusty dark burnt skin but an interior that is still undercooked. Moving the chicken to indirect heat after searing it to the desired crust prevents flare-ups caused by the fat and allows the chicken to roast like an oven.
Unlike a charcoal grill, a gas grill allows you to lower the flame. However, even with a lower flame, it is still simple to use this technique with a gas grill to prevent burning the chicken.
Using USDA pasteurization tables, Thermoworks has a very thorough article on the specifics of internal chicken temperature and how long it must be held for safe cooking.
Another thing to keep in mind is that cooking chicken wings and drumsticks to an internal temperature of 175 degrees F actually improves their texture. Because more intramuscular connective tissue breaks down, the texture is improved.
You need an instant read thermometer to get the most accurate reading. One of the essential grilling tools for outdoor (or indoor, for that matter) cooking is this. Thermoworks Thermapen MK4 is the instant read thermometer we always use for chicken. The probe is simple to use, practically instant, and most importantly, we can slowly move the probe through the chicken to view the temperature range and pull at precisely the right time.
Since each cut and each piece of chicken will finish cooking at a different time, the advantage of cooking chicken in separate pieces is that you can check the temperature of each cut and remove each piece of chicken when it reaches the ideal temperature.
The Key To Perfectly Grilled Chicken:
To ensure that it is fully cooked and prepared for the grill, precook it in the oven ahead of time. You can cook it slowly by preparing it in advance, which results in nice, juicy, and tender meat. And since most of the work is done in advance, it gives you time to relax during grilling season.
Add the glaze in two steps in order to maintain the skin’s crispness and bite. When the chicken reaches 150 degrees F (because we are pulling it at 155), glaze it once, and then immediately after you remove it from the grill and allow it to rest, glaze it once more. The sauce will thicken while maintaining the crispy texture of the skin.
In order to get the most accurate temperature you need an instant read thermometer. This is one of the key grill tools needed for anyone cooking outdoors (or indoors for that matter). Our go to instant read thermometer for chicken is the Thermoworks Thermapen MK4. The probe is easy to use, it is virtually instant and most important, we can slowly move the probe through the chicken so we see the range of temperature and pull at just the right time.
Unlike a charcoal grill, a gas grill allows you to lower the flame. However, even with a lower flame, it is still simple to use this technique with a gas grill to prevent burning the chicken.
Marinating chicken is personal choice and can add additional flavor. Simple options include homemade chicken marinade or Italian dressing. Either way, the same cooking technique applies. We advise marinating chicken for 3-6 hours and using smaller cuts (like cubed chicken pieces or our pounded chicken breasts) when doing so.
The direct indirect method is important because high heat will cause the chicken’s fat to render out more quickly and drip into the coals. This may result in flare-ups that send out large flames and possibly burn the chicken, giving it a crusty dark burnt skin but an interior that is still undercooked. Moving the chicken to indirect heat after searing it to the desired crust prevents flare-ups caused by the fat and allows the chicken to roast like an oven.
Best technique: sear chicken skin side down over direct heat for three minutes or until golden brown. Thighs (Bone-In) Time: 30 to 40 minutesTemperature: medium-high (400 F) for direct heat, medium-low (300 F) for indirect heat Transfer to indirect heat, turn the food occasionally, and continue grilling until the internal temperature reaches 165 F. Flip and sear for an additional three minutes.
Use Direct and Indirect HeatWhen grilling chicken, temperature control is crucial. You’ll need both direct and indirect heat zones on your grill for cuts that need to cook for longer periods of time, like a whole chicken or dark meats like drumsticks and thighs. By using the heat from the grill without being in direct contact with the fire or flames, which can burn chicken cuts that need more time to cook, indirect heat allows food to cook more slowly and evenly. For smaller chicken portions, such as chicken breasts, tenders, and wings that are less than a few inches thick, grilling only on direct heat zones is usually preferable.
Tips for Basting and SaucingFrom pesto to barbecue sauce, most sauces’ sugar content makes them susceptible to scorching, so save them for the very end of grilling. A good rule of thumb is to add a sauce with a high sugar content after the thermometer reaches 160 °F. It’s best to grill on an indirect heat zone after sautéing or basting to prevent burning.
Boneless, skinless thighs should be cooked for 7 to 8 minutes per side at medium-high heat (375°F). The best method is to cook the thighs over direct heat until they reach 165°F. Whole chicken should be cooked for 50 minutes at medium-high heat (375°F). The best method is to butterfly the chicken by removing the backbone. During cooking, place the chicken skin-side up over indirect heat and turn it once. To achieve the best results, place a cast iron skillet or brick covered in foil on top to flatten the chicken and promote even cooking.
Avoid GuessworkThe best way to make sure chicken on the grill has reached the recommended minimum temperature of 165 degrees Fahrenheit is to use a digital meat thermometer. To obtain the most accurate temperature, insert thermometer into the thickest part of the cut while avoiding any bones. Remove the chicken from the grill when it reaches a safe temperature, cover it, and let it rest for five minutes before slicing or serving to allow the juices to soak back into the meat.
FAQ
How long does it take to cook chicken breasts at 300 degrees?
Preheat oven to 300 degrees. Put the chicken in a shallow pan on a broiling rack. Apply 1 teaspoon of olive oil to each breast, then generously rub in the herb mixture. Bake 40 minutes, covered with foil, basting occasionally.
How long will chicken take at 300 degrees?
Pour a little water over chicken to prevent drying. Bake for three hours at 300 degrees Fahrenheit (150 degrees Celsius), baste as necessary.
How long do you grill chicken at 325?
Then, continue to grill the chicken covered, without turning, for an additional 30 to 45 minutes, or until the thigh juices run clear when pierced. (Cooking takes between one hour and one hour, fifteen minutes. ) Add coals if needed after 30minutes of grilling. Grill temperature should maintain about 325 degrees.
Can I grill at 300 degrees?
True barbecue and indirect grilling at medium-low heat (275 to 300 degrees) Good for ribs and pork shoulder.
