Grilling Chicken
By: McCormick Kitchens
May 28, 2025
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.
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.
Instructions
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, and 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.
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.
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