22 Grilled Chicken Recipes to Make Again and Again (2024)

FAQs

What not to do when grilling chicken? ›

Just cook them as normal then let the chicken (if whole) rest properly under some foil, till it is cold. For breasts, once cooked let cool slightly and then wrap tightly in cling film till cold. It keeps all the juice in.

All it takes is 30 minutes in a simple brine solution of 1/4 cup kosher salt dissolved in 4 cups water. This is all the time you need for the chicken breasts to absorb enough moisture so they can better hold up to the heat of the grill without drying out.

You can do this by marinating the cooked chicken in a sauce or broth for a while. This can help rehydrate the meat and add some flavor. Just be careful not to over-marinate, as the chicken could become mushy. Steam: Reheating the chicken with steam can help add moisture back into t.

Brine Before Grilling to Prevent Dry, Rubbery Chicken

Brining also keeps the interior of the chicken breasts juicy while grilling.

Brines and marinades help tenderize the meat by bringing more moisture in the protein. With that extra moisture, you lose less when you cook. The simplest way to do this is with a dry brine — unwrap the chicken breasts, salt them on both sides and let them sit in the fridge for at least an hour.

The ideal grill temperature range for chicken is between 350 and 450 degrees Fahrenheit. This range is narrowed down by whether you're grilling chicken breasts, thighs, or drumsticks.

Start with a very light coating of olive oil on the chicken to keep it from sticking to the grill. Once it has started cooking, apply your basting mixture with a silicone brush or baster. Flip the chicken and allow it to cook a bit longer before basting the other side.

Marinate them with something delicious.

I like a simple combination of soy sauce, brown sugar, ginger, and garlic that echoes the flavor of teriyaki chicken, but sometimes favor a yogurt-based marinade that makes the chicken really tender and moist instead.

Are grilled chicken healthy? ›

When creating a healthy diet plan, grilled chicken is almost always a staple. This is because grilled chicken is lean and contains far less fat and calories than other types of meat. Eating it regularly can help you lose weight, especially when you swap it out for fattier meats like beef or pork.

Chicken also provides a range of minerals and B vitamins. Chicken tends to be easy to digest. It also contains no fiber, making it a good choice for people with digestive issues, such as IBS. Baked or grilled, skinless chicken is a healthful option, as it contains the least fat.

To grill: preheat your grill to medium high and lightly oil the grates. Place chicken skin-side down and grill for 5-6 minutes until grill marks appear. Flip your chicken and cook for another 6-8 minutes more until the internal temp reaches 165 degrees F.

Even removing the lid too often from the grill results in heat escaping and the temperature dropping. This may lead to uneven cooking of the chicken. Keeping the lid closed on the grill to cook the chicken more evenly.