A Guide To Grilling Chicken

GREASE YOUR GRILL: Chances are you won’t have a sticking problem if your chicken has skin, or if it’s marinated or rubbed with some oil. But play it safe. Before you light the grill, spray the rack with nonstick cooking spray or brush it with oil.

KEEP IT HOT: Sear the chicken on a hot grill—this makes it easier to turn the chicken over.

WATCH SEASONINGS CAREFULLY: Marinades and basting sauces, many of which have a high sugar content, will burn if the grill temperature is too hot or if exposed to heat for too long. A hot grill is normally not a problem with quick-cooking chicken cuts (such as skinless, boneless breasts), but longer-cooking cuts (such as bone-in chicken parts) should be cooked over a lower heat. And don’t start basting until the chicken is almost fully cooked.

CLOSE THE TOP: If your grill has a cover, cook bone-in chicken with the cover down. It will make your grill more ovenlike, and your food will cook more evenly. Also, because the cover cuts off some of the oxygen, you’ll have fewer flare-ups.

BE PATIENT: Resist the urge to continuously move the poultry around while it cooks. The chicken will cook more evenly (and more quickly!) if you follow the recipe cooking instructions or turn it over only once midway through grilling.

USE THE RIGHT UTENSIL: Use long-handled tongs or a wide metal spatula to move the chicken. Poking it with a fork will allow precious juices to escape.

TEST FOR DONENESS: Don’t risk serving undercooked chicken. When in doubt, make a small cut into the thickest part so you can be positive that it’s no longer pink inside. You can also use an instant-read meat thermometer to see if your meat has reached a safe internal temperature, 170°F for whole chicken and 160°F for breasts.

BE SURE TO CLEAN UP: Scrape your grill rack after each use; otherwise, the chicken will pick up charred bits from your last barbecue. Chicken has a tendency to stick to a dirty grill.