Grilling chicken can be a challenge. If you cook it too long it gets dry, but not long enough and you’re stuck with chicken that’s raw in the middle. The top 4 tips for grilling chicken perfectly every time are as follows:
Organic, or free-range chicken offers an obvious difference in flavour. It tends to be firmer, but not tough – it’s worth the extra dollars.
- Evening Out
Chicken breast can be tricky to cook because they often aren’t even all the way through. It’s often helpful to pound the chicken breast with a mallet or heavy pan to allow consistency when cooking.
Chicken without the bones cook well over direct heat, however, if the bones are still in the chicken it will take longer to cook so it’s best to use both indirect & direct heat.
- How to tell when it’s done?
Best way to tell without cutting it open is to wait until the internal temperature reaches 165 degrees Fahrenheit. Another way to tell is to cut into the center, and if the juices run clear, and the meat is no longer pink – it’s good to go!
To read more please visit the Weber article.