Versatile chicken is mild in flavor and so easy to grill. These tips will help you serve up flavorful grilled chicken and turkey all summer long.
Keep raw poultry and juices from touching other foods, utensils and surfaces during preparation.
Wash hands, utensils, cutting surfaces and counters with hot soapy water after contact with raw poultry.
Don't put cooked foods on the same plate or board that held raw food. Use a clean plate to transport cooked food from the grill to the table.
For more even cooking and reduced grill time, flatten chicken breast pieces to an even thickness before grilling. Place the chicken in a resealable plastic bag and pound with a mallet, rolling pin or heavy can.
The best way to determine doneness is to use an instant read thermometer. Insert the thermometer into the thickest part of the thigh or the center of the breast. It should read 165°F.
Add flavor and moistness to grilled chicken by first marinating in a marinade for 15 to 30 minutes in the refrigerator. Or coat chicken in a seasoning rub just before grilling.
If using a barbecue sauce, brush on during the last 5 minutes of grilling. If the sauce is applied too early, it will scorch.
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