How to Grill Chicken

Grilling chicken is a straightforward and painless process that results in a delicious and healthy meal. By following a few simple steps, you can avoid fires and excessive smoke, and enjoy the fantastic taste of grilled chicken. The process involves five basic steps: prepare the chicken, prepare the grill, start the grill, cook the chicken and confirm that the chicken is done. Then you are ready to enjoy a tasty and healthful meal of grilled chicken.

1. First: Prepare the chicken

   Remove the chicken from its packaging and rinse it under cold water. Pat it dry with a paper towel, and pierce each piece once or twice with a fork, to allow penetration of the marinade. Submerge the pieces in marinade for at least an hour. Longer marinade time means more penetration of the marinade and more flavorful chicken, so try to marinade as long as possible, up to 24 hours. You may also want to set aside a portion of the marinade that has not come into contact with the chicken to brush on the chicken during grilling.

2. Second: Prepare the grill

   Clean the grill thoroughly, including the grate and the inside of the grill. Remove greasy residue from previous grilling experiences, as it can ignite and cause flash fires while the chicken is cooking. Coat the grate with oil, either by spraying a non-stick cooking spray or by applying olive oil or vegetable oil with a grill cloth.

3. Third: Fire up the grill

   If you are grilling different-sized pieces, like chicken breasts and legs, adjust the side where the small pieces cook to medium heat, and use higher heat for the side with the larger pieces.

4. Fourth: Cook the chicken

   Place smaller pieces on the grill, with the skin side down. Cook them for approximately 35 minutes, turning them every 10 minutes or so. Chicken breasts and larger pieces should cook for approximately 20 minutes on each side. Brush on any saved marinade after turning the pieces. If the dripping marinade or chicken fat causes flash fires, it may mean that the grill is too hot; otherwise, have a spray bottle of water handy to suppress the flare-ups.

5. Fifth: Confirm that the chicken is cooked thoroughly

   When the chicken is ready, when poked with a fork or other sharp utensil its juices should run clear. To confirm that it is fully cooked, insert a meat thermometer into the thickest piece. If the chicken is between 165 and 175 degrees Fahrenheit, it is ready.