Lose the grocery store marinade and don't overcook - it's a completely different chicken experience!

Chicken is a magical kind of meat. It’s relatively inexpensive and you can do just about anything you want with it. But that is part of the problem. Sometimes we do things with meat that is not in its best interest. So, let me give you a hint: the best way to be able to enjoy all that chicken has to offer— natural flavors and juicy tenderness— is to grill it. Here are a couple of guidelines:

1. Don’t overcook your chicken. The whole point of grilling it is to make it juicy, not dry.
2. Never overestimate the power of a marinade. As discussed in a previous post, “Grilling Tips: 6 Ways to Up Your Game,” store-bought marinades taste sterile and deprive you of creativity. Take our advice and just drop your traditional marinade. You’ll see.

To get started, choose between bone-in and skin or boneless and skinless. Some people say that when grilling, bone-in and skin-on meat is crucial to locking in the flavors. Just follow these tips and it won’t matter what kind of chicken you use, because you will have a perfectly cooked chicken every time.

The keys here are to preheat your grill, try something new with your marinade or rub, allow your chicken to reach room temperature before placing it on the grill, and to ensure that no flare-ups occur that will burn and overcook your chicken.

Whether your creativity leads you to a dry marinade or a wet marinade is unimportant. If you use a dry rub, then simply use your favorite spices and ingredients. This will allow you to individualize the taste of your chicken and keep your creativity. If you use a wet marinade, allow the chicken to soak in it for at least an hour before cooking. Be sure to take off any excess oil from the chicken. If any liquid drips off the chicken in the grill, it will cause a small fire, or flare-up, that will burn your chicken. If you have a burnt chicken, you have no flavor and definitely no natural juices. Thus, excess oil is bad.

Cooking times will vary depending on size, whether or not there is bone and skin, and grill type. Grill your chicken on medium-low heat. Since cooking time vary, it is very helpful (and necessary) to use a meat thermometer. Grill chicken to an internal temperature of 170 degrees. “Slow and low” is a nifty phrase I like to keep in mind. It helps to reduce burning, especially if you are easily distracted like me. Either way, just keep a close eye on your chicken.

When flipping the chicken, always use tongs. If punctured, all flavors will escape from the chicken. Do not puncture the chicken. Again, excess oil and puncturing are both bad.

In summary, chicken is flavorful—grill it so that you can enjoy this juicy, tender taste. Use whatever size or type of chicken you like; just be sure to keep an eye on it while it is on the grill and use a meat thermometer to check when it is cooked thoroughly. Never put a wet chicken on the grill and never puncture it, either. Follow these easy tips and you are on your way to enjoying a great piece of meat.

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