Grilling Chicken
Grilling Chicken
It’s the grillers’ staple, and for all the right reasons: chicken takes to pretty much any flavor. Sweet, savory, zesty and spicy, there are many ways to make it interesting and experiment with new techniques. Here’s how to take grilled chicken to the next level with Grill Mates.
Mesquite Marinade, Brown Sugar Bourbon Single Use Marinade or Montreal Chicken Seasoning are optimal for poultry. See more epic flavors
GRILLER TIP: MARINATE CHICKEN OR COAT IN A DRY RUB FOR 30 MINUTES TO 2 HOURS. MARINATE IN THE FRIDGE, NEVER AT ROOM TEMP. DISCARD ANY LEFTOVER MARINADE OR RUB.
The Cuts
Start grilling with flavorful cuts that keep it bold and interesting, whether it’s tender and juicy bone-in chicken or a weeknight grillout with quick n’ easy boneless tenders. Check out our top picks for Grill Mates.
1. Drumsticks: classic BBQ food. Throw them in a resealable plastic bag with Brown Sugar Bourbon Single Use Marinade before grilling. 2. Whole Chicken: the Beer Can Chicken necessity. Grill to 165°F internal temperature. 3. Boneless Skinless Chicken Breast: pound uneven cuts so they cook evenly. Get bone-in chicken breast for extra flavor. 4. Wings: crispy exterior and tender inside. Try Mesquite Marinade for delicious smoky flavor.
GRILLER TIP: USING A BRICK TO WEIGH DOWN THE CHICKEN HELPS FORM A CRUST, LOCKING IN THE FLAVOR.
If It's Skin-On, Do This
Use the reverse sear method to grill skin-on chicken: start meat on the indirect heat zone (lower heat with no flames visible) then move it to the direct heat zone (higher heat with flames visible) to sear and make the skin crispy. This trick will cook and char chicken to perfection.
Beer Can Chicken
Just like the rotisserie, this whole chicken is browned to perfection over an open can of ale to keep meat juicy.
See Recipe
