Despite being a barbecue staple, chicken can be difficult to grill properly. We asked the helpful folks at the BA Test Kitchen for solutions to the most frequent mistakes people make, such as how to know when something is finished, when to slather on sauce, and what temperature to cook it at. To become the king or queen of chicken on the barbecue, continue reading. –Danielle Walsh.
Starting with a Bad Bird It ought to be at the very least free of hormones and antibiotics. It’s likely to taste good if the yardstrutter was properly raised.
Forgetting the Seasoning Before grilling, be sure to season it with salt and pepper.
Cooking it at an Unsafe Temperature If you grill chicken at an unsafe temperature, the skin will burn before the meat is done. On a charcoal grill, medium-low is ideal, while medium on a gas grill. This way, youll crisp the skin and avoid flareups.
Drying Out Skinless, Boneless Chicken The darker meat on the bone will grill more flavorfully and remain more juicy. However, if you’re using a charcoal grill, cook skinless, boneless chicken breasts on medium, and if using a gas grill, medium high. Just keep an eye on it and remove it just before it’s fully cooked; the heat will continue to cook it while it rests.
Not Watching It You’ll notice that some areas of your grill will brown the food more quickly than others as you cook. To ensure that the chicken is cooked evenly, you must turn and move it around. Placing your hand over the grill will allow you to identify the cool areas. It’s also ideal to set up for a two-zone fire so that there is a clear cool area to move the chicken to if the skin is cooking too quickly before the flesh is done (on a charcoal grill, push coals over to one side, or on a gas grill, keep one burner off).
Not Using a Meat Thermometer The most accurate way to determine when chicken is done is by using a meat thermometer. For dark meat, the ideal internal temperature is 165 degrees, while for white meat, it is 160 degrees If you don’t have an instant-read thermometer, you can always make a small cut to check that the center is almost opaque. If the juices run clear when you insert a small knife into a bone-in piece, you are good to go. Let it go a little bit longer if they are still pink. Applying the Sauce Too Soon Always baste last and use any sugary glazes at the very end of cooking Put it on too soon and it will burn.
Not Watching It You’ll notice that some areas of your grill will brown the food more quickly than others as you cook. To ensure that the chicken is cooked evenly, you must turn and move it around. Placing your hand over the grill will allow you to identify the cool areas. It’s also ideal to set up for a two-zone fire so that there is a clear cool area to move the chicken to if the skin is cooking too quickly before the flesh is done (on a charcoal grill, push coals over to one side, or on a gas grill, keep one burner off).
Not Using a Meat Thermometer The most accurate way to determine when chicken is done is by using a meat thermometer. For dark meat, the ideal internal temperature is 165 degrees, while for white meat, it is 160 degrees If you don’t have an instant-read thermometer, you can always make a small cut to check that the center is almost opaque. If the juices run clear when you insert a small knife into a bone-in piece, you are good to go. Let it go a little bit longer if they are still pink. Applying the Sauce Too Soon Always baste last and use any sugary glazes at the very end of cooking Put it on too soon and it will burn.
Drying Out Skinless, Boneless Chicken The darker meat on the bone will grill more flavorfully and remain more juicy. However, if you’re using a charcoal grill, cook skinless, boneless chicken breasts on medium, and if using a gas grill, medium high. Just keep an eye on it and remove it just before it’s fully cooked; the heat will continue to cook it while it rests.
Forgetting the Seasoning Before grilling, be sure to season it with salt and pepper.
Starting with a Bad Bird It ought to be at the very least free of hormones and antibiotics. It’s likely to taste good if the yardstrutter was properly raised.
FAQ
How do you know when grilled chicken is done?
For dark meat, the ideal internal temperature is 165 degrees, while for white meat, it is 160 degrees You can always make a small cut into the middle of a thermometer to see if it is just about opaque in the center if you don’t have an instant-read thermometer.
Can you eat chicken at 155?
If that sounds frightening to you, consider this: Chicken becomes safe to eat at 155°F (68°C) after approximately 55 seconds, so tenting it to maintain temperature for a minute will get you to safety; however, there will also be carryover cooking in the breasts because the thermal gradients will equalize over the thickness of the meat, causing carryover cooking.
Is chicken breast cooked at 150?
The quick answer for juicy, properly cooked chicken is 150 F for at least 3 minutes for white meat and 175 F for dark meat if you’re unsure of what temperature your chicken should reach to be safe to eat without being dry and overdone.
Can you eat chicken at 160 degrees?
You generally want to cook white meat to an internal temperature of 160°F for the best-tasting white meat, which includes breasts and wings. After removing the chicken from the heat, this temperature will continue to rise, ideally to a temperature of about 165°.
