How to Grill Chicken
Don't Skin It.Chicken with the skin on and bone in is ideal for the grill. If you do happen to have skinless, try brining to tenderize.
Set Up the Zone.Set up your grill for two-zone cooking. You want indirect heat to cook your chicken.
Bring It to the Room.Make sure your chicken is room temperature before getting started. Fifteen minutes out of the fridge is best. Keep in mind that that leaving it out for more than an hour risks contamination.
Keep it Low.Start the chicken skin side up on the indirect side, or low heat side, of the grill with the grill at a medium temperature. Close the lid and cook for about 20 to 25 minutes.
Not Until Ten.Sauce burns easily, so wait until closer to the end of your cook to add. Glaze or add sauce with about 10 minutes of grilling time left. Meat should be about 165°F.
Turn it.Once the fat renders on the skin, turn the chicken skin side down on the grill. If the chicken sticks to the grill when you go to flip, it’s not quite ready. The skin should come up easily when fully cooked.
Enjoy.Your grilled chicken should be moist and juicy on the inside and beautifully browned and crisp on the outside. Serve it with your favorite sauce or side.
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