From the right cut, to proper marinades and grilling techniques, read on for the five things you want to know before getting your grill on:
1. Pick the right cut of chicken
Skin-on, bone-in chicken pieces deliver the most delicious and moist results.
2. Close the barbecue
Grill over medium-low with the lid closed. (It will allow the chicken to cook through evenly.)
3. Don’t turn it too often
To prevent chicken from sticking to the grill, don’t touch it for the first fifteen minutes. Then slide a metal spatula between the chicken and the grill before turning.
4. Get the marinade on early
If using a marinade, brush it over chicken during grilling — but stop at least ten minutes before the cooking is done to allow the marinade to fully cook.
5. Marinate ahead of time
For skinless, boneless chicken, marinate (check out our toppings page), then brush with oil. Grill over medium, about seven minutes per side.
Classic BBQ glaze: Mix 1/4 cup ketchup with 2 tbsp maple syrup, 1 tsp minced garlic and pinch of cayenne. Brush over nearly cooked chicken and grill another 3 min.
Asian marinade: Combine 1/4 cup fish sauce and 2 tbsp each sesame oil, chili-garlic sauce and rice vinegar. Marinate chicken for 20 min.
Island rub: Mix 1 1/2 tsp each allspice, cinnamon, cumin, curry, dried thyme and salt. Rub on chicken just before grilling.
Watch the video below to learn how to make Curtis Stone’s piri piri grilled chicken.
Originally published July 2014. Updated May 2017.