Mastering The Art Of Bbq Chicken: Moist & Tender

Grilling chicken is a tricky affair—it's a lean meat that easily dries out and becomes rubbery. But there are several ways to ensure your chicken stays juicy and moist. Firstly, start with good-quality chicken from a trusted source. Before grilling, let the chicken come to room temperature and ensure it's an even thickness by pounding it out. This will help the chicken cook evenly. You can also brine the chicken in a salty solution to retain moisture, or coat it generously with salt. When grilling, sear the chicken on high heat to develop a flavorful crust, then move it to a cooler side of the grill to finish cooking. Always use a meat thermometer to check the internal temperature of the chicken—you want to aim for 165˚F, but remember the chicken will continue to cook after you remove it from the grill, so take it off the heat at around 155˚F.

Use a meat thermometer to check the internal temperature

Using a meat thermometer is a great way to check the internal temperature of your chicken to ensure it is cooked through without drying it out. The FDA and USDA recommend cooking chicken to an internal temperature of 165°F (74°C) to kill bacteria. However, some sources suggest that cooking chicken to a lower internal temperature of 150-155°F and letting it rest for 5-10 minutes is sufficient to kill bacteria and results in juicier meat. This is because the chicken will continue to cook and increase in temperature by about 5-10 degrees after being removed from the grill due to carryover cooking. Therefore, removing the chicken from the grill at 155°F will result in a final internal temperature of about 165°F.

It is important to note that different cuts of chicken may require different final internal temperatures. For example, chicken thighs and drumsticks should be cooked past 165°F to be optimal, whereas cooking chicken breasts to 175°F will result in dry meat.

Additionally, it is recommended to preheat your grill to a medium-high heat of around 375-400°F (190-204°C) to achieve a good sear on the outside while keeping the inside juicy. Using a meat thermometer in conjunction with proper grill temperatures will help ensure your chicken is cooked perfectly without drying it out.

Pound the chicken to an even thickness

One of the most commonly grilled cuts of chicken is the chicken breast. However, the average chicken breast has an irregular height, which is not well-suited to even grilling. The tapered edges will cook long before the thicker middle, giving you burnt, dried-out, blackened edges. To prevent this, you can pound the meat to an even height.

To do this, place the chicken breast on a clean, sturdy surface or cutting board. You can then put the chicken breast in a resealable plastic bag and remove as much air as possible. Alternatively, you can cover the chicken with a sheet of plastic wrap or parchment paper. Either method will prevent the meat from sticking to the mallet and help maintain hygiene.

Now, you can start pounding the chicken. Use the flat side of a meat mallet, a rolling pin, or a small skillet to pound the chicken to an even thickness. Start from the thickest part of the breast and work your way outwards towards the edges. Be careful not to pound too hard, as this can toughen the meat. Use even and controlled force to avoid tearing or breaking the meat. Continue pounding until the chicken breast reaches an even thickness of about 1/4 to 1/2 inch.

Flattening your chicken breast will ensure that it cooks evenly, maximizing its tenderness. It will also help you achieve the ideal internal temperature for chicken, which is 165 degrees Fahrenheit. By removing the chicken from the grill when it reaches an internal temperature of 160 degrees Fahrenheit, you can avoid drying it out as it will continue to cook slightly after being removed from the heat.

Use a brine solution to retain moisture

Brining is a process that involves submerging chicken or other meats in a salty liquid called brine and letting it marinate. This helps the chicken retain moisture, stay juicy, and cook faster. It also adds flavour and seasoning to the meat. The basic ingredients for brine are water and salt, but you can add other ingredients like sugar, spices, herbs, and aromatics for additional flavour.

To make brine, start by bringing water, salt, and any desired flavourings to a boil. Stir the mixture until the salt and other ingredients are completely dissolved. Then, remove it from the heat and let it cool to room temperature for about 2 hours. After that, refrigerate the brine until it is fully chilled. The brine should be completely cooled before using it to marinate the chicken.

You can brine a whole chicken for up to 8 hours, while bone-in pieces can be brined for up to 4 hours. However, even brining for 12 hours will produce terrific results. It is important to note that the chicken should be fully submerged in the brine. After brining, remember to rinse the chicken thoroughly before cooking it.

Additionally, if you are using a dry brine, which is just sprinkling salt on the chicken, it is recommended to let the chicken sit uncovered in the fridge overnight to dry out the skin. This will help ensure that the chicken cooks evenly and retains moisture during the grilling process.

By using a brine solution and following the recommended brining times, you can effectively retain moisture in your chicken and prevent it from drying out during barbecuing.

Don't add BBQ sauce too soon

When grilling chicken, it is important to prevent it from drying out. One way to do this is by ensuring you don't add BBQ sauce too soon. While it may be tempting to slather your chicken in sauce before it goes anywhere near the grill, this can lead to a dried-out exterior and an undercooked interior.

Barbecue sauce typically contains sugar, which browns much faster than the meat itself. This can give a false indication that the chicken is cooked through when it is not. The chicken will look done on the outside, but the inside may still be raw. By the time the inside is cooked, the exterior will be charred and dried out.

So, when is the best time to add BBQ sauce? Well, you should certainly season your chicken before cooking, but it is recommended to add barbecue sauce towards the end of the cooking process. The sauce only needs a few minutes to bind to the skin and form a glaze. If you are using a thick sauce or one with a lot of sugar, it can scorch over high heat, so be mindful of this when applying the sauce.

Some people prefer to apply BBQ sauce to raw chicken before cooking, but this is a risky move that requires caution to avoid foodborne illnesses. The chicken must reach an internal temperature of 165°F (75°C) to be safe. However, by this point, the exterior may be overcooked.

To summarise, don't add BBQ sauce too soon. Add it when your chicken is almost done, and you'll achieve a juicy interior with a tasty, slightly caramelized exterior.

Grill vegetables alongside the chicken

Grilling vegetables with chicken is a great way to elevate your BBQ and impress your guests. Here are some tips to ensure your chicken stays juicy and delicious, and your vegetables are cooked to perfection.

Firstly, choose the right vegetables. Zucchini, bell peppers, eggplant, corn, potatoes, onions, mushrooms, and summer squash are all great options that can withstand the grill. You can also add a variety of other vegetables, such as carrots, asparagus, or tomatoes, depending on your preference. Cut the vegetables into uniform sizes to ensure even cooking.

Before grilling, prepare your chicken and vegetables. Start with good quality chicken, preferably from a trusted source. If using chicken breasts, pound the meat to an even height to ensure uniform thickness, which will help the chicken cook evenly. You can also cut the chicken into uniform portions if grilling cut pieces, such as skewers. Let the chicken come to room temperature before grilling, but avoid leaving it out for too long. While the chicken is resting, you can begin grilling your harder vegetables, such as corn, potatoes, and onions.

Create a marinade for your chicken and vegetables. A simple marinade can be made by combining lemon juice, olive oil, garlic, smoked paprika, dried oregano, chilli flakes, salt, and black pepper. You can also add herbs like rosemary, parsley, basil, thyme, or sage, or spices like garlic powder, onion powder, cayenne pepper, coriander, or cumin. Dip the chicken and vegetables in the marinade, turning to coat evenly. Refrigerate for at least 10 minutes or up to 8 hours for more intense flavour.

Preheat your grill to medium-high heat. Lightly spray both sides of the vegetables with cooking spray to prevent sticking. Grill the chicken for 4 to 5 minutes on each side, or until no longer pink in the centre. If your chicken breasts are thicker, they may need a few extra minutes. Remember to use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (73°C) to be safe, but avoid overcooking, as this will dry out the meat.

After grilling the chicken, move it to the side and add the softer vegetables, such as zucchini, mushrooms, and peppers. Grill these for 2 to 3 minutes on each side, or until tender. You can also add these vegetables towards the end of cooking the chicken, as they cook quickly.

Once the chicken and vegetables are cooked to your preference, remove them from the grill. Cover the chicken with foil and let it rest for at least 5 minutes before slicing. This allows the juices to redistribute and prevents the meat from drying out. Serve the chicken and vegetables with lemon wedges for squeezing, and enjoy!

Frequently asked questions