Grilled Chicken. One of the most popular proteins to grill, right up there with Hot Dogs, Hamburgers and Steaks. So why do so many people served it burnt and dried out? You can be the King of Grilled Chicken if you follow my simple procedure.
The Thighs are thin enough for a quick cook, but Boneless breasts are too thick to insure a perfect sear and be cooked to a perfect 165° internal. This is the temperature needed to prevent any foodborne illness, but you do not have to overcook chicken to prevent it.
Using a chef's knife, halve the thickness of the chicken breasts. This will insure that the breast meat will be cooked through, and the outside will not be burnt.
Apply your choice of seasonings to all surfaces of the meat and use the cooking spray to set the seasonings and also help prevent them from sticking to the grill grates.
Using a Medium/Hot grill, place the chicken on the grates. When the chicken releases easily from the grates, flip and continue cooking until clear juices flow from the meat.
Using an instant read thermometer is also a good idea and are fairly inexpensive.
I use a Thermoworks pocket digital Thermometer for fast read and accurate temperatures. You can see their line of quality products here.
Juicy and Tender Grilled Chicken
You will need:
Boneless Chicken Breasts and/or Boneless Chicken Thighs
Your Choice of Cajun, SouthWestern, Floribbean, Coconut Curry, Honey Garlic Bourbon or Orange Ginger Pepper Seasoning Rubs, Chef of the Future Brand Cooking Spray
Trim the breasts or thighs to remove excess fat. This is very important for the boneless thighs. Fat doesn't render during a fast cook and excess fat can cause flareups that can quickly turn your grilled chicken into char.
Chef Robert Simon
compare to McCormick, Grill Mates, Old Bay, Zatarain's, Zatarain, Weber Seasonings, Slap Ya Mama, Tony Chachere, any BBQ Dry Rub
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