The article provides essential tips for grilling chicken, emphasizing the importance of selecting high-quality chicken from trusted sources with USDA-grade labeling. It suggests using bone-in, skin-on cuts for better flavor and moisture and offers techniques like spatchcocking for even cooking. The chef stresses waiting until the end to apply sauces to avoid charring and notes that grilled chicken is a reliable dish for gatherings like potlucks. Overall, these strategies help achieve perfectly cooked, juicy chicken.
If you're not sure what chicken to grill, I suggest bone-in, skin-on meat. It tastes better because this extra layer of fat infuses the chicken with flavor and moisture while cooking.
Buy a good chicken from a trusted source. Look for the USDA-grade label first and foremost; an A grade means there's a good fat-to-skin ratio and no discolorations.
Whether you're having people over or bringing a meal to a potluck, grilled chicken is always a crowd-pleaser.
Sauce can char on your chicken if you add it too soon, so wait until the end to brush it on.
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