Not many people can prepare the best grilled chicken meat, especially if they are just beginners in the kitchen. To help you out, here is how to cook chicken meat deliciously.
Grilling Chicken Breasts
Here is how to grill boneless skinless chicken breasts.
There are a couple of challenges here. One is chicken breast is very lean, it’s not like a steak or something else that has fat marbled all the way through it that gives you a lot of juiciness. We’ve got mostly just protein.
The other thing is the chicken breast sometimes come to you fairly uneven. One end is much thinner than the other end and the more uneven, the more difficult it is to get a consistent, even doneness.
Before actually do any grilling though, I want to give chicken breasts some flavor because, let’s face it, a chicken breast by itself does not taste good.
But if you add a good flavorful marinade, such as one which has got olive oil and lemon juice and oregano and garlic and paprika, that’s going to give you not only all that flavor but particularly the oil is going to give you a certain amount of richness.
So what I’m going to do is just brush them fairly generously on both sides and then cover them with plastic wrap. I’m going to pop them back in the refrigerator for an hour or two and then they’ll be ready to grill.
A lot of good cooking, a lot of good grilling in particular comes down to the right temperature and the right timing. In this case, it’s direct medium heat for somewhere between 8 to 12 minutes.
The grill has been preheated and it’s been cleaned. It’s very important that the grate be perfectly clean otherwise you’re going to run into some sticking problems.
When I put the breast down I’m going to lay the side of the breast that had the skin on it originally down first. That is the smooth side and it’s less likely to stick and it’s also going to pick up the grill marks much better and I’ll face that side up on the plate so my guests can appreciate those good-looking grill marks.
Anytime you put a piece of protein down on the grill it’s going to stick initially and if I try and lift it, it wants to hold on. The key here is to let it sit and let it develop a little bit of browning on one side and the browning is what helps it release easily.
Keep the lid down as much as possible and don’t fiddle with the chicken. Let it go the full four to five minutes on that first side without any fiddling.
The fact that meat releases so easily, tells me it’s ready to turn. So you’ve got a pretty short window of time between perfectly juicy chicken breasts and overdone. So be vigilant, don’t walk away from the grill and check them for doneness using a touch test.
Just press the the thickest part of the breast with your finger and it should be firm but not hard. If you put your ring finger and thumb together and press the base of your thumb, that’s the firmness you’re looking for in a nicely done chicken breast.
Now I want you to note one little thing that’s pretty important actually. The thinner part of the breast is toward the back of the grill and the back of the grill actually has no burner lit so it’s not quite as intense. That means that that side of the breast is not likely to overcook.
So it’s the little things that sometimes make a big difference.
In the end, you should have perfectly juicy, nice and flavorful chicken breasts. They should not charred heavily but they should have some of that good smoky grill flavor.
Grilling Chicken Legs
I’m going to show you how to make grilled chicken legs with peach molasses. It is a fantastic recipe!
The ingredients are:
- 5 to 6 chicken legs
- the quarter cup of yellow mustard
- a half tablespoon of brown sugar
- 1 teaspoon kosher salt
- 1 teaspoon of garlic powder
- 1 teaspoon of freshly ground pepper
- a half a cup of peach preserves
- a half a tablespoon of molasses
- a half a tablespoon of soy sauce
- a half a tablespoon of Dijon mustard
We start with the spice blend. Take the spice blend and mix it all together and then take the mustard in the chicken and massage the mustard into the chicken. Put the spice blend over and we’re going to set this on the grill.
While we’re doing the grilling, we’re going to paint some of this peach molasses over the top of it. Peach preserves and soy sauce, the molasses and Dijon mustard that’s all here. Mix that up and blend it very nicely.
It’s got a lot of sugar in it, so we want to give a good cook on it first.
Put the chicken directly on direct heat.
This surprisingly cooks pretty fast. When you have a bone-in product, it cooks twice as fast than if it didn’t have a bone.
So these drumsticks are going to cook pretty quickly. When the proteins have relaxed enough to not stick to the grill bars that’s when we know it’s ready to get turned. If it sticks to it, it’s not ready so leave them undisturbed.
Once they are grilled on the other side, now is a good time to put molasses on our chicken legs.
We have to get those grill marks underneath the other side of the drumstick so you might get some flare ups. Do not worry too much about the flare-ups. It’s the chicken fat dripping down.
What happens is that it discolors the meat, so if you have a lot of flare-ups, you want to remove it and put it in a different place.
What we’re going to do is we’re going to turn the legs over and that’s where the molasses is going to brown up really nice.
Put some peach molasses over the top again and move the meat to indirect heat. Put the lid down and leave these in about seven to eight minutes and they’re going to be really perfect at that time.
Every grill is different so you really have to keep an eye on your products. That’s the secret of the grill. Direct heat first, indirect second.
There you have it. Grilled chicken legs with peach molasses. Enjoy.
Grilling Chicken Wings
Here is how to grill up crispy fried grilled chicken wings. We’ll be grilling wings so crispy you’ll swear they came right out of the fryer.
Chicken is easy to learn to cook because unlike beef which has literally hundreds of different cuts, chicken only has four cuts of meat: the breast, the thigh, the wing and the leg.
Chicken wings are so popular Americans consume 1.35 billion wings on Superbowl day alone and the good news is you can make these tasty meat morsels right in your own kitchen.
You don’t need an industrial fryer and you don’t need to make a big mess in your kitchen because frying is messy.
Today we’ll be cooking these wings on the grill and the result will have the crunch and texture of a fried chicken wing.
There are three parts to any chicken wing.
The first is the wing tip, the second is the wingette (the middle part) and then there is the drumette (the meatiest part). You can buy them whole or cut up into individual pieces. I like to buy them whole because it just makes them a little easier to grill.
In order to prepare these, the first thing I do is cut off the wing tip. It’s inedible, so there’s really no need to keep it on as we cook.
Once the chicken is cut, we’re going to go ahead and hit it with some Jojo rub. It’s a delicious little rub and it’s a combination of fine powders. While you can really season these with whatever you want, whatever you like, do not use any wet rubs or wet marinades.
You really want to use fine powders which will help draw out the moisture from the skin as it cooks, which will promote that tasty fried crispy exterior.
So go ahead and just really coat these very, very liberally. Get lots of it because that will help dry that skin out giving it that nice crunch. It’s gonna make it taste just like it was fried.
Now that these wings are seasoned let’s put them on the grill.
I use a traditional kettle grill to make these wings. I begin by building a fire right in the center and I let that get nice and hot. After it’s going, I put the lid back on and open the grades about 3/4 of the way. This will allow the fire to cool just a little bit. We don’t want to burn the wings and it also allows the grate itself to get nice and hot now.
We want to cook these chicken wings using indirect heat. Let me show you how.
We want to arrange these wings in a circle around but not directly over the heat!
There’s a lot of fat in chicken skin and if they are directly over the heat, you risk them burning. If they burn, you’ll not like the texture. We want to get these wings nice and crispy.
Once you got the wings on, there’s not a lot to do from here. Just put the lid on and there’s not a thermometer on here so I like to try to check the temperature by holding my hand about an inch, inch and a half above the grade.
I should be able to hold it there for about five seconds. If you can’t hold it there for that long, it might be too hot and you need to turn it down.
There’s not a lot to do from here, except flip them every 10 or 15 minutes.
After chicken wings have been on for 60 minutes, it’s now time to pull them off. While 60 minutes might seem like a long time, it’s just perfect to get these wings nice and crispy.
The great thing about chicken wings is they can be a bridesmaid as a party appetizer or they can be the bride at your next family deal.
No matter the crowd, the kids will love them and your guests will ask you where you bought them!
Grilling Chicken Thighs
I’m going to show you how to grill some chicken thighs. It’s really simple to do. They only take seven or eight minutes. You can throw all kinds of seasoning on them. I’m throwing a little bit of fajita, Mexican type spice on them, but just plain salt and pepper is great.
I’ll show you how to get those cool grill marks on the chicken thighs, one of my favorite cuts because they got a ton of flavor, they’re easy to keep or easier than breast to keep tender and juicy.
Get boneless skinless thighs. They’re all going to have a smooth side and a rough side. The rough side is where the bone was. The smooth side is the essentially the presentation layer. So we’re going to cook that first.
You got a seasoned, salt and pepper, that’s the bare minimum, I use it every single time I’m cooking, with any kind of meat and you want to use a little bit more than you think.
The other thing I’m going to add to these chicken thighs is store-bought taco fajita seasoning and again a little bit more. Flip them over and season both sides with salt and pepper and the spice rub.
Let the seasoning on for about ten minutes as your grill heats up. Right before we’re going to put them on the grill, I’m going to just put a thin coat of olive oil on all the thighs.
Olive oil helps the heat transfer into the meat, helps us get those great grill marks, the great sear on the outside of the chicken and of course helps prevent sticking a little bit.
Throwing it all into a bag, like a ziploc bag, and throwing some olive oil in there and pushing it all up is another great way to do it. All you’re really going to do is just make sure it’s kind of fully covered.
Go to your super hot grill. Grill marks are not all that important but if you want them you got to use a super hot grill.
Remember we have that smooth side and not so smooth side. You go smooth side down because that’s your presentation side and that is what’s going to get the grill marks or that’s what you want the grill marks to be on if you’re serving it whole anyway.
We’re just going to lay them down. Olive oil may cause a little bit of flame up, we don’t touch them, we just close the lid. Closing the lid will help prevent a little bit of flame up but really we just want them to sear for about two-and-a-half minutes.
I haven’t touched them at all. If you flip it, touch it, then you’re not really going to develop that sear and certainly the grill marks on the outside and that sear is where the flavor comes from, that’s what we’re looking for.
So we’re going to flip them over. Try do them in the order that you put them down. You can also look around the edges. It is kind of the tell-tale sign that they’re getting done, around the edges they start turning from that pink color to white and that is a good clue that it’s time to flip them over.
I’m not worrying about the grill marks on the other side because that’s not going to be the presentation side. We’re gonna close the lid again, let them go for another two minutes or so and then we’ll be ready to pull them off.
I actually like to cook thighs a little bit longer than cooking breasts. If you need to, you can go ahead to the cool part of the grill or maybe up on the top rack until they’re finished.
Using a meat thermometer, about 165 to 170 degrees, is the right internal temperature for these thighs.
Once we pull them off, we just want to make sure that we let them rest before we cut into them, let those juices set a little bit.
That’s how you get nice, juicy, beautiful cut of tender thighs meat perfectly cooked all the way throughout.