Grilled Chicken Mastery: 5 Secrets to Perfectly Charred Perfection

You love the taste of grilled chicken hot off the coals,with a crisp char and juicy center. But getting that perfect char grilled chicken at home can be tricky. Chicken on the grill is easy to overcook or undercook, often resulting in dry, chewy meat or raw chicken fright. Not to worry, grill master, we’ve got the secrets to grilled chicken mastery. Follow these 5 pro tips and you’ll be flipping perfectly charred chicken breasts, thighs, and drumsticks in no time. Light the coals, fire up the grill, and get ready to channel your inner Bobby Flay. Grilled chicken perfection, here you come!

Choose High Quality Chicken: Start With the Right Ingredients

When it comes to grilling chicken, the quality of the meat matters. Start with organic, free range chicken for the best results. Factory farmed chicken just won’t cut it here.

. Look for chicken labeled “organic” and “free range.” This means the chickens were fed an organic, vegetarian diet and allowed access to the outdoors. The meat will be more flavorful and juicy. 

. Consider bone in, skin on chicken thighs or chicken breasts. The bone and skin add lots of flavor as the chicken cooks. Boneless, skinless chicken breasts work too, they may just need a little more attention to avoid drying out.

. For extra flavor, brine the chicken before grilling. A simple saltwater brine of 1/2 cup salt and 1 gallon of water will do. Soak the chicken for 30-60 minutes. The brine will make the chicken very juicy. Pat the chicken dry before grilling. 

. Let the chicken sit at room temperature for 15-30 minutes before grilling. This will be allow it to the  cook more an evenly. Don’t leave it out for more than 30 minutes, though.

Perfectly grilled chicken starts with high quality ingredients and a little patience. Resist the urge to rush the process. When you start with organic chicken, brine or marinate as needed, and bring the chicken to room temperature before grilling, you’ll be rewarded with the best chicken of your life juicy, smoky, and charred to perfection. Your patience will pay off, we promise! Follow these secrets and you’ll be on your way to mastery of the charcoal grill.

Create Maximum Flavor: Marinate and Season Generously

To get perfectly grilled chicken that’s bursting with flavor, you’ve got to start with a killer marinade and seasoning. Here are a few secrets to maximize the taste of your bird

Go beyond salt and pepper. A simple marinade of olive oil, lemon juice, and herbs like rosemary, thyme, oregano or parsley will add loads of flavor. You can also make a tasty wet rub using chili powder, paprika, garlic, and cumin. Rub it all over the chicken at least 2 hours before grilling.

Pierce the meat. Use a fork to poke holes in the chicken, especially any thick pieces like breasts or thighs. This allows the marinade and rub to fully penetrate the meat. Flip the chicken a couple times as it marinates to coat all sides. Get under the skin. Gently loosen the skin from the meat with your fingers and spread some of the marinade or rub between the skin and flesh.  Marinate overnight. For maximum flavor, marinate the chicken in an airtight bag or container in the fridge overnight or up to 24 hours. 

Watch the grill carefully. Have your tongs, spatula and oven mitts ready because the chicken will need to be flipped once while grilling. Check on the chicken frequently and flip just once to get perfect crosshatch grill marks and an evenly charred exterior with a juicy interior.

Follow these simple tips and you'll be serving up grilled chicken that tastes like it came from a gourmet restaurant.

Maintain Consistent Heat: Don’t Skimp on the Coals

Don’t skimp on the coals

For perfectly grilled chicken, you need to maintain an even, medium high temperature. And that starts with using enough charcoal. Trying to get by with too little fuel results in uneven heat that's too low, leading to chicken that's burnt on the outside and raw on the inside. Aim for a single layer of coals covering about 2/3 of your grill grate. Briquettes work well for longer cooks since they burn steadily. Leave a small section of the grate coal free so you have a cooler spot to move the chicken if it's browning too quickly.

Once your coals are covered with gray ash, hold your hand about 6 inches above the grate you should only be able to keep it there for 3 to 4 seconds. That's around 400 F, ideal for chicken. Don't forget that the coals will continue burning down over the course of cooking. So make sure to start with enough fuel, and consider adding fresh coals if the temp starts dropping. It's much easier to lower the heat if needed by closing vents or creating a cooler zone, rather than trying to raise it by adding more coals mid cook.

Conclusion

You now have all the secrets to grill chicken like a pro. With the right tools, techniques, and timing, you'll be churning out perfectly charred chicken in no time. Fire up that grill, get your chicken ready, and enjoy the delicious results of your newfound grilling mastery. Your friends and family won't believe you made something so tasty in your own backyard. Grilling is an art form, and chicken is a blank canvas. Experiment with different marinades and spices to find your signature flavor. Most of all, have fun with it! Grilling season only comes around once a year, so take advantage of the nice weather and make the most of it. Get out there and grill some chicken - you've got this!