We’ve all been there biting into grilled chicken that’s dry as a desert and about as exciting as plain toast. It’s a bummer, but it doesn’t have to be your story. After years of backyard grilling mishaps, I’ve learned some foolproof tricks to make juicy, flavorful chicken that’ll have your friends begging for seconds. This book is full of useful tips, a little bit of science, and an awful lot of grilling love to enable you to get it just right every time.
Grilling’s been in existence since time immemorial, and there’s a certain magic to that smoky flavor from the fire. The secret is to get the chicken cooked to perfection juicy, not burnt to a cinder or raw in the center. It’s a matter of prep and some clever tactics on the grill. Let’s go through the five most important steps to make your chicken a backyard legend.
1. Choose Great Chicken
Huli Huli Chicken, from Hawaii
Huli Huli Chicken is a Hawaiian-inspired dish featuring boneless, skinless chicken thighs generously marinated in a rich blend of brown sugar, soy sauce, ginger, and garlic. Grilled to perfection, it develops a highly desirable sweet and savory caramelized glaze. This recipe delivers a tender, juicy chicken with a balanced flavor profile, perfect for a satisfying main course.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Grilling Tongs
- 1 Measuring Cups and Spoons
- 1 Grill or Baking Sheet with Rack
Ingredients
Main
- 1 cup packed brown sugar
- 3/4 cup ketchup
- 3/4 cup reduced-sodium soy sauce
- 1/3 cup sherry or chicken broth
- 2-1/2 teaspoons minced fresh gingerroot
- 1-1/2 teaspoons minced garlic
- A little hot sauce use your favorite
- 6-8 boneless skinless chicken thighs
Instructions
- In a large mixing bowl, combine brown sugar, ketchup, soy sauce, sherry (or chicken broth), minced fresh gingerroot, minced garlic, and a dash of hot sauce; whisk until well blended.
- Add chicken thighs to the marinade, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for a minimum of 4 hours, or preferably overnight.
- Preheat your grill to medium heat (or preheat oven to 375°F/190°C if baking). Lightly oil the grill grates or prepare a baking sheet with a rack.
- Remove chicken from the marinade, allowing excess to drip off. Reserve the remaining marinade for basting.
- Place chicken on the preheated grill or baking sheet. Grill for 6-8 minutes per side, or bake until cooked through and internal temperature reaches 165°F (74°C).
- During the last 10-15 minutes of cooking, frequently baste the chicken generously with the reserved marinade.
- Continue basting and turning until a rich, sticky, caramelized glaze forms on the chicken, being careful not to burn the sugary glaze. Discard any remaining basting marinade.
- Once fully cooked, remove the Huli Huli chicken from the heat.
- Let the chicken rest for 5-10 minutes before slicing or serving whole.
- Serve hot, ideally with rice and a complementary side dish.
Notes
For optimal flavor, marinate the chicken for a minimum of 4 hours, or ideally overnight; this allows the sweet and savory notes to deeply penetrate the meat. When cooking, whether grilling or baking, ensure the initial heat is sufficient to achieve a beautiful sear and Maillard reaction, then reduce to prevent burning due to the high sugar content in the marinade. Frequent basting in the final 10-15 minutes is crucial for developing that signature sticky, caramelized glaze. If opting for chicken broth instead of sherry, a touch of rice vinegar can compensate for the missing acidic complexity. Always rest the cooked chicken for 5-10 minutes before serving to retain its juices and ensure tender results.
The key to great grilled chicken begins in the store. I discovered this the hard way when I grabbed a bargain bag of chicken that tasted like water with salt. Avoid the brine injected variety it’s usually full of added preservatives that mask the true taste. opt for fresh, never frozen chicken. Freezing can disrupt the texture, giving you a drier morsel. If possible, spring for free range or pasture raised birds. Their diverse diets impart a richer, more flavorful taste to the meat. Trust me, it’s worth the extra flavor pop.
2. Select the Right Cut
Maple Barbecue Grilled Chicken
This recipe crafts a delectable maple barbecue sauce from tomato paste, maple syrup, soy, and spices. It’s used to glaze bone-in chicken pieces, grilled to juicy perfection with a sweet, savory, and spicy caramelized crust. Ideal for a flavorful outdoor meal.
Equipment
- 1 Saucepan
- 1 Whisk
- 1 Grill
- 1 Grill Tongs
- 1 Basting Brush
Ingredients
Main
- 2 Tbsp. extra-virgin olive oil
- 3 garlic cloves crushed
- 6 Tbsp. double-concentrated tomato paste
- ½ cup pure maple syrup
- ¼ cup soy sauce
- ¼ cup Worcestershire sauce
- 2 Tbsp. unseasoned rice vinegar
- 4 tsp. Sriracha or other hot sauce
- Vegetable oil for grill
- 1 3½–4-lb. whole chicken, cut into 6–8 pieces, or whatever bone-in cut of chicken you feel like cooking
- Kosher salt
Instructions
- In a saucepan, heat extra-virgin olive oil over medium heat. Add crushed garlic and sauté until fragrant, about 1 minute.
- Stir in double-concentrated tomato paste and cook for 2-3 minutes, stirring constantly, to deepen its flavor.
- Whisk in maple syrup, soy sauce, Worcestershire sauce, rice vinegar, and Sriracha. Bring to a simmer, then reduce heat and cook for 5-7 minutes until the sauce thickens slightly. Remove from heat and set aside.
- Pat chicken pieces dry with paper towels and season generously with kosher salt.
- Preheat a clean grill to medium-high heat. Lightly oil the grill grates with vegetable oil.
- Place chicken pieces skin-side down (if applicable) on the preheated grill. Cook, undisturbed, for 6-8 minutes, or until well-browned with clear grill marks.
- Flip the chicken and continue grilling, turning occasionally, for another 20-30 minutes, or until the internal temperature reaches 160°F (71°C) in the thickest part.
- During the last 10-15 minutes of cooking, generously brush the chicken pieces with the prepared maple barbecue sauce. Continue to flip and baste, allowing the sauce to caramelize without burning.
- Once the internal temperature reaches 165°F (74°C), remove the chicken from the grill.
- Let the grilled chicken rest for 5-10 minutes before serving, allowing juices to redistribute. Serve with any reserved sauce.
Notes
Achieving perfect grilled chicken hinges on temperature control and strategic basting. For the sauce, use double-concentrated tomato paste for a richer umami backbone without excessive water, ensuring a thicker, more adherent glaze. When grilling, avoid overcooking the initial side; focus on developing a good char before basting. Apply the maple-barbecue sauce during the last 10-15 minutes of grilling to prevent burning due to the sugar content, building layers of flavor. Always allow the chicken to rest for 5-10 minutes after grilling to redistribute juices for maximum tenderness. Adjust Sriracha to your preferred spice level. Preheat your grill thoroughly and clean grates for optimal non-stick cooking.
Not all chicken cuts are alike when it comes to grilling. I used to believe that boneless, skinless breasts were the best, but I was mistaken. Bone in, skin on cuts such as breasts, thighs, drumsticks, or wings are the way to go. The bone assists in cooking the meat evenly, and the skin crisps into this wonderful, delicious shield that prevents things from drying out. Breasts require 6 8 minutes per side on medium heat, but thighs (7 10 minutes) and drumsticks (10 12 minutes) are more tolerant due to their fat content.
Slow Cooker Mexican Chicken Soup
This easy slow cooker recipe delivers a hearty Mexican chicken soup, perfect for a comforting meal. Boneless, skinless chicken breasts are slow-cooked with tomatoes, beans, bell peppers, and chipotle for a rich, smoky flavor. Simple to prepare, it’s served with customizable toppings like avocado, cheese, and tortilla chips for a complete and satisfying dish.
Equipment
- 1 Slow Cooker
- 1 Cutting Board
- 1 Chef’s knife
- 2 Forks For shredding chicken
- 1 Large Ladle or Serving Spoon
Ingredients
Main
- 3 boneless skinless whole chicken breasts
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Kosher salt and freshly ground black pepper
- One 28-ounce can whole or diced tomatoes with juice
- 3 cups low-sodium chicken broth more if you like the soup more liquid
- One 15-ounce can black beans drained and rinsed
- One 10-ounce can diced tomatoes with green chiles such as Ro*tel
- 4 ounces tomato paste
- 1 medium onion chopped
- 1 red bell pepper seeded and chopped
- 1 yellow bell pepper seeded and chopped
- 1 canned chipotle pepper in adobo you may add 2 to 3 if you like
- 1/2 lime juiced
- Fixings: avocado sour cream, grated cheese, crushed tortilla chips and fresh cilantro leaves
Instructions
- Put the chicken in a slow cooker. Sprinkle on the chili powder, cumin and some salt and pepper. Add the tomatoes, chicken broth, black beans, tomatoes with chiles, tomato paste, onion, chipotle pepper and red and yellow peppers. Stir, place the lid on the slow cooker and cook for 5 hours on high or 8 hours on low.
- Stir in the lime juice. Remove the chicken to a plate and use 2 forks to break it into chunks (or shred it finely). Return the chicken to the pot, taste and add more seasoning if necessary.
- Serve piping hot in a bowl with avocado, sour cream, grated cheese, crushed tortilla chips and cilantro leaves on top!
Notes
For a richer depth of flavor, consider lightly sautéing the chopped onion and bell peppers in a touch of olive oil before adding them to the slow cooker; this caramelizes their sugars. The chipotle pepper in adobo is key for a smoky heat; adjust the quantity to your preferred spice level, and remember the adobo sauce itself contributes significant flavor. Always taste and adjust seasoning (salt, pepper, a touch more lime juice) at the end, as slow cooking can sometimes mute flavors. Don’t overcook the chicken once shredded; simply stir it back in to warm through. Offer a variety of fresh garnishes like lime wedges, fresh cilantro, and creamy avocado to enhance the textural and flavor experience for your guests.
If you’re feeling adventurous, try spatchcocking a whole chicken. It sounds fancy, but it’s just cutting out the backbone with kitchen shears and flattening the bird. This makes it cook evenly in about 20 minutes per side, with extra surface area for that charred, smoky goodness. My first spatchcocked chicken was a game changer crispy skin, juicy meat, and no part overcooked.
3. Marinate for Big Flavor
Sweet and Spicy Sriracha Soy Chicken
This recipe delivers a flavorful spatchcocked chicken coated in a sticky, sweet, and spicy Sriracha-soy glaze. Roasting the chicken spatchcocked ensures even cooking and wonderfully crispy skin, making it a perfect main course with minimal fuss, boasting juicy meat and an irresistible savory-sweet heat.
Equipment
- 1 Kitchen Shears For spatchcocking the chicken easily.
- 1 Roasting Pan with Rack Ensures even cooking and crispy skin.
- 1 Large Mixing Bowl For preparing the Sriracha-soy glaze.
- 1 Basting Brush For applying the glaze during roasting.
- 1 Instant-Read Meat Thermometer Crucial for ensuring chicken is cooked to a safe internal temperature.
Ingredients
Main
- 1 whole chicken spatchcocked
- 3 tbsp honey
Instructions
- Preheat your oven to 4000F (2000C) with a rack in the lower middle position.
- In a large mixing bowl, whisk together honey, soy sauce, Sriracha, minced garlic, grated fresh ginger, and a splash of rice vinegar to create the glaze.
- Pat the spatchcocked chicken thoroughly dry with paper towels; this is crucial for crispy skin.
- Lightly season the chicken on both sides with salt and black pepper.
- Place the chicken, skin-side up, on a rack set in a roasting pan.
- Roast the chicken for 30 minutes, then remove from oven and brush generously with the prepared Sriracha-soy glaze.
- Return the chicken to the oven and continue roasting for another 20-30 minutes, basting with more glaze every 10 minutes, until the internal temperature reaches 1650F (740C) in the thickest part of the thigh, avoiding the bone.
- If the skin is not sufficiently browned or crispy, you can briefly place it under the broiler for 2-3 minutes, watching carefully to prevent burning.
- Once cooked, remove the chicken from the oven, tent loosely with foil, and let it rest for 10-15 minutes before carving.
- Carve the chicken into pieces and serve immediately, drizzling with any remaining glaze from the pan.
Notes
For a truly exceptional Sweet and Spicy Sriracha Soy Chicken, always start by thoroughly patting the spatchcocked chicken dry; this is key to achieving that coveted crispy skin. Marinating the chicken for at least 2-4 hours, or even overnight, will significantly deepen the flavor profile. When applying the glaze, do so in the last 15-20 minutes of cooking to prevent the honey and Sriracha from burning, which can lead to a bitter taste. Always rest the chicken for 10-15 minutes after roasting to allow the juices to redistribute, ensuring a tender and moist final product. Adjust Sriracha to taste for desired heat.
Marinating is like hugging your chicken with flavor. It tastes, tenderizes the meat, and makes it juicy. An effective marinade requires three components: an acid (such as vinegar or lemon juice), oil, and some seasonings or herbs. The acid tenderizes the meat, allowing flavors to penetrate, while oil retains moisture. Make a few holes in the chicken with a fork so that the marinade penetrates deeper. Breasts take a minimum of 30 minutes in the refrigerator, while thighs and drumsticks can tolerate up to 4 hours.
Sour Cream Chicken Marinade
This quick and easy sour cream chicken marinade combines tangy white wine vinegar and lemon juice with savory green onions and a blend of spices. Designed to tenderize and infuse chicken with a rich, creamy flavor, it’s perfect for preparing poultry for grilling, baking, or pan-searing. Ideal for adding a delicious boost to weeknight meals with minimal effort.
Equipment
- 1 Mixing Bowl Medium-sized, non-reactive
- 1 Whisk
- 1 Measuring Cups
- 1 Measuring Spoons
- 1 Chef’s Knife and Cutting Board For chopping green onions
Ingredients
Main
- 1/2 cup sour cream
- 1/4 cup white wine vinegar
- 2 green onions finely chopped
- 2 teaspoons mustard powder
- 2 teaspoon lemon juice
- 1 teaspoon celery salt
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Gather all necessary ingredients and kitchen equipment for preparing the marinade.
- Finely chop the green onions.
- In a medium-sized mixing bowl, combine the sour cream, white wine vinegar, and lemon juice.
- Add the chopped green onions, mustard powder, celery salt, salt, and black pepper to the bowl.
- Whisk all the ingredients together thoroughly until the mixture is smooth and well combined.
- Prepare your chicken pieces by trimming any excess fat and patting them dry if desired.
- Place the chicken into a resealable plastic bag or a shallow, non-reactive dish.
- Pour the entire marinade mixture over the chicken, ensuring all pieces are evenly coated.
- Seal the bag, pressing out excess air, or cover the dish tightly with a lid or plastic wrap.
- Refrigerate the marinated chicken for a minimum of 2 hours, or ideally 4 to 12 hours, turning occasionally to ensure even flavor distribution.
Notes
This sour cream marinade is excellent for tenderizing and infusing flavor into chicken. For best results, marinate chicken breasts or thighs for a minimum of 2-4 hours, and up to 12 hours for deeper flavor penetration without compromising texture. Avoid marinating for longer than 24 hours, as the acidity from the vinegar and lemon juice, combined with the lactic acid in sour cream, can begin to ‘cook’ the protein, leading to a mushy texture. Ensure all ingredients are thoroughly whisked to emulsify the sour cream with the acids and evenly distribute seasonings. For an elevated profile, consider adding finely minced fresh garlic or a touch of smoked paprika.
I adore playing around with marinades garlic and rosemary or spicy chili lime, for example. Just be sure not to leave raw chicken on the counter, and never use marinade that’s come into contact with raw meat again, unless you boil it first. If you’d like to use some as a sauce, reserve it before adding chicken. It’s a little step that keeps everything safe and tasty.
4. Pat It Dry for Crispy Skin
Here’s a trick I wish I’d learned earlier: pat the chicken dry before it goes on the grill. Wet chicken steams rather than sears, giving you rubbery skin rather than that golden, crispy bit. Once marinated or taken out of the wrapping, take some paper towels and dry the surface. This allows the Maillard reaction that magic that makes grilled food taste rich and browned get to work.
Go-To Grilled Chicken
This recipe delivers a flavorful grilled chicken, emphasizing bone-in, skin-on thighs for optimal succulence. A simple yet potent spice and mustard paste creates a delicious crust and juicy interior, making it a perfect quick and satisfying meal for any day of the week.
Equipment
- 1 Grill
- 1 Large Mixing Bowl
- 1 Measuring Spoons for dry spices
- 1 Whisk or Spoon for mixing paste
- 1 Tongs for handling chicken on grill
Ingredients
Main
- 1 tablespoon smoked Spanish paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground fennel
- 1 teaspoon ground coriander
- 1 teaspoon garlic powder I like Penzey’s roasted garlic powder
- 1/2 teaspoon kosher salt plus more, to taste, to add before grilling
- 1 tablespoon Dijon or whole-grain mustard
- 3 to 4 tablespoons olive oil or enough to form a thick, spreadable paste
- about 4 pounds chicken I prefer bone-in, skin-on chicken thighs for grilling
Instructions
- In a large bowl, combine smoked Spanish paprika, ground cumin, ground fennel, ground coriander, garlic powder, Dijon mustard, and olive oil to form a thick, spreadable paste.
- Pat the chicken pieces thoroughly dry with paper towels; this is critical for achieving crispy skin.
- Generously coat each piece of chicken with the prepared spice paste, ensuring it is evenly distributed over all surfaces.
- Just before grilling, season the chicken liberally with kosher salt.
- Preheat your grill to medium-high heat (around 400-450°F or 200-230°C), ensuring the grates are clean.
- Place the chicken skin-side down on the hot grill. Close the lid and cook for 6-8 minutes, allowing the skin to become deeply golden and crispy.
- Flip the chicken pieces and continue grilling with the lid closed for another 7-10 minutes, or until an internal temperature of 165°F (74°C) is reached.
- If the skin is not crisping sufficiently, move it to a hotter part of the grill briefly. If it’s browning too quickly, move to indirect heat to finish cooking.
- Remove the grilled chicken from the heat and let it rest on a cutting board or platter for 5-10 minutes before serving. This allows the juices to redistribute.
- Serve hot and enjoy your perfectly grilled, flavorful chicken.
Notes
For maximum flavor penetration, consider marinating the chicken in the spice paste for at least 30 minutes, or even overnight in the refrigerator. Always pat your chicken pieces thoroughly dry before applying the rub; this is crucial for achieving crispy skin. When grilling, manage your heat to prevent the spices from burning while ensuring the chicken cooks through. Bone-in, skin-on thighs benefit from starting skin-side down over medium-high heat to render fat and crisp the skin, then moving to a slightly cooler zone or indirect heat if they’re browning too quickly. Always cook chicken to an internal temperature of 165°F (74°C) for safety. Rest the chicken for 5-10 minutes after grilling to allow the juices to redistribute, ensuring a tender and juicy result.
Don’t rinse the chicken, either. It doesn’t wash away anything desirable and can transmit bacteria throughout your kitchen. For super crispy skin, attempt dry brining. Pat 2 teaspoons of salt (or a spice salt blend) per pound of chicken onto the bird and refrigerate overnight. It deeply seasons the meat and dehydrates the skin to that ultimate crunch.
5. Brush with Oil Before Grilling
Chipotle-Lime Grilled Chicken recipes
This recipe delivers flavorful grilled chicken thighs with a vibrant chipotle-lime marinade. It’s a quick and easy dish, perfect for a weeknight meal, balancing tangy, spicy, and savory notes for a delicious main course.
Equipment
- 1 Mixing Bowl
- 1 Whisk
- 1 Measuring Spoons and Cups
- 1 Grill or Grill Pan
- 1 Tongs
Ingredients
Main
- 1/4 cup fresh lime juice
- 1/4 cup olive oil
- 2 1/2 tablespoons chipotle Tabasco
- 3/4 teaspoon salt
- 6 large skinless boneless chicken thighs 2 1/2 lb total
- 2 teaspoons mild honey
Instructions
- Combine fresh lime juice, olive oil, chipotle Tabasco, salt, and mild honey in a medium mixing bowl, whisking until well combined to create the marinade.
- Add the skinless boneless chicken thighs to the marinade, ensuring each piece is thoroughly coated. For best results, place the chicken and marinade in a large resealable bag or a non-reactive dish.
- Refrigerate and allow the chicken to marinate for at least 30 minutes, and preferably for 1 to 4 hours, to infuse maximum flavor.
- Preheat your grill or grill pan to medium-high heat. Clean the grates thoroughly and lightly oil them to prevent sticking.
- Remove chicken from the marinade, allowing any excess marinade to drip off. Discard any remaining marinade.
- Place the marinated chicken thighs on the preheated grill. Cook for 5-7 minutes per side, or until an internal temperature of 165°F (74°C) is reached and the juices run clear.
- For attractive grill marks and even cooking, avoid moving the chicken too frequently once it’s placed on the grill.
- Once cooked through, transfer the grilled chicken thighs to a clean cutting board.
- Tent the chicken loosely with aluminum foil and let it rest for 5-10 minutes before slicing or serving whole. This crucial step helps the chicken retain its moisture.
- Serve the Chipotle-Lime Grilled Chicken warm, optionally garnished with fresh cilantro or a lime wedge.
Notes
1. For optimal flavor penetration, marinate the chicken thighs for at least 1-4 hours, or even overnight if time permits. The acidity from the lime juice also helps tenderize the chicken.
2. When grilling, ensure your grill is preheated to medium-high heat and the grates are clean and oiled. This prevents sticking and helps achieve good grill marks.
3. Chicken thighs are forgiving, but avoid overcooking to maintain juiciness. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
4. Always rest the cooked chicken for 5-10 minutes before slicing or serving. This allows the juices to redistribute, resulting in a more succulent final product.
5. Adjust the amount of chipotle Tabasco to your preferred spice level. A little goes a long way, but it’s crucial for that smoky heat. The honey balances the spice and acidity beautifully.
2. When grilling, ensure your grill is preheated to medium-high heat and the grates are clean and oiled. This prevents sticking and helps achieve good grill marks.
3. Chicken thighs are forgiving, but avoid overcooking to maintain juiciness. Use a meat thermometer to ensure an internal temperature of 165°F (74°C).
4. Always rest the cooked chicken for 5-10 minutes before slicing or serving. This allows the juices to redistribute, resulting in a more succulent final product.
5. Adjust the amount of chipotle Tabasco to your preferred spice level. A little goes a long way, but it’s crucial for that smoky heat. The honey balances the spice and acidity beautifully.
Just as the chicken is about to go on the grill, brush it with a little oil. This accomplishes two things: it promotes that golden brown, crispy outside we all adore, and it prevents the meat from sticking to the grates. I’ve lost too many gorgeous pieces of chicken to sticking grates tragic! The oil is essentially a protector, keeping the meat proteins from binding with the metal. It’s an easy step that makes your chicken appear and taste like a pro’s.
Nailing the Grill Game
Now that your chicken is prepped, let’s get the grill fired up. Get it well heated about 425 450°F for breasts to achieve those beautiful grill marks and avoid sticking. Begin with direct heat for a rapid sear, then shift to indirect heat (away from the flames) for slower, more even cooking. This helps the outside not burn while the inside makes up for it.
Broiled New York Strip Steak
This recipe delivers a perfectly broiled New York strip steak, highlighting a robust dry rub with mustard, garlic, and pepper. With a quick preparation and high-heat cooking method, it yields a beautifully seared exterior and a juicy, tender interior in under 30 minutes, ideal for a satisfying main course.
Equipment
- 1 Broiler Pan with Rack Essential for high-heat cooking and grease drainage
- 1 Tongs For safe handling and flipping of hot steaks
- 1 Instant-Read Meat Thermometer Crucial for precise doneness
- 1 Small Mixing Bowl For combining the dry rub ingredients
- 1 Cutting Board For prepping and resting the steaks
Ingredients
Main
- 2 strip steaks trimmed (2 1/2–inch thick)
- 2 tablespoons dry mustard powder
- 2 teaspoons garlic powder
- 2 teaspoons sea salt
- 2 teaspoons seasoning salt
- 4 teaspoons coarsely ground black pepper
- 2 tablespoons olive oil
Instructions
- Adjust oven rack to 4-6 inches from the broiler element and preheat the broiler to high.
- Trim any excess fat from the strip steaks, then pat them thoroughly dry with paper towels to ensure a good sear.
- In a small bowl, combine the dry mustard powder, garlic powder, sea salt, seasoning salt, and coarsely ground black pepper.
- Generously rub the seasoning mixture evenly over all sides of the trimmed and dried steaks.
- Drizzle the seasoned steaks lightly with olive oil, ensuring a thin, even coat.
- Place the prepared steaks on a broiler pan with a rack, ensuring there’s space between them for even cooking.
- Carefully place the broiler pan under the preheated broiler. Broil for 7-10 minutes on the first side, depending on steak thickness and desired doneness.
- Using tongs, flip the steaks and broil for another 5-8 minutes on the second side, or until your desired internal temperature is reached.
- For medium-rare, aim for 130-135°F (54-57°C) using an instant-read meat thermometer inserted into the thickest part.
- Remove steaks from the broiler, transfer to a cutting board, and let them rest for at least 10 minutes before slicing and serving. This allows the juices to redistribute for a tender result.
Notes
For optimal results, ensure your broiler is fully preheated to high. Trim excess fat from the steaks to prevent flare-ups and excessive smoke under intense heat. Pat the steaks completely dry before seasoning; moisture inhibits proper browning and crust development. While broiling, monitor closely, as broiler temperatures vary. Use an instant-read thermometer to gauge doneness: 130-135°F for medium-rare, 135-140°F for medium. Always rest the steaks for at least 10 minutes after broiling to allow juices to redistribute, ensuring a tender and flavorful bite. Consider a pat of compound butter for extra richness during resting.
Seer with the lid open for that first char, then close the grill to seal in heat like an oven. Flip the chicken only once, halfway through, to maintain even cooking and grill marks relatively intact. Flipping constantly disrupts the heat and complicates keeping an eye on time. If you’re using a sugary glaze, like barbecue or honey, wait until the last 10 minutes to brush it on. Early application burns the sugars, leaving a bitter taste. Use a brush for thin, even coats pouring’s messy and wasteful.
Getting It Just Right
Nothing spoils a meal more than undercooked or overcooked chicken. A thermometer is your ally in this case. Target 165°F in the thickest area (skip the bone) for safety, according to USDA recommendations. Thighs and drumsticks can reach 175°F for added tenderness. Don’t hazard a guess pinkish centers are not safe, and clear juices aren’t always guaranteed.
Cachaça Grilled Chicken recipes
This recipe delivers a simple yet flavorful grilled chicken dish, featuring boneless, skinless chicken thighs marinated in a vibrant blend of cachaça, garlic, olive oil, and herbs. Quick to prepare and grill, it results in tender, succulent chicken with a distinctive savory-sweet profile, perfect for a light and delicious meal served with fresh lime wedges.
Equipment
- 1 Mixing Bowl
- 1 Grill (Charcoal or Gas)
- 1 Tongs
- 1 Cutting Board
- 1 Chef’s knife
Ingredients
Main
- 1 pound boneless skinless chicken thighs
- 3 cloves garlic finely crushed
- 1/2 teaspoon oregano dried or fresh chopped
- 4 tablespoons Cachaca
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon freshly ground black pepper
- few sprigs Italian parsley finely chopped
- lime wedges
Instructions
- Trim any excess fat from the boneless, skinless chicken thighs and set aside.
- In a mixing bowl, combine the finely crushed garlic, oregano, cachaça, olive oil, sea salt, and freshly ground black pepper.
- Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
- Preheat your grill to medium-high heat, ensuring the grates are clean.
- Once hot, place the marinated chicken thighs on the grill. Cook for 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is nicely charred with grill marks.
- Remove the grilled chicken from the heat and let it rest on a cutting board for 5-10 minutes before serving.
- Finely chop the Italian parsley.
- Garnish the rested chicken with the freshly chopped Italian parsley and serve immediately with lime wedges on the side.
Notes
For optimal flavor, marinate the chicken for at least 30 minutes, or preferably several hours in the refrigerator. The cachaça not only tenderizes but also contributes unique caramelization and a subtle sweetness that balances the savory notes. Ensure your grill is properly preheated to a medium-high heat to achieve a good sear and even cooking. Do not overcrowd the grill; cook in batches if necessary to maintain consistent heat. Always allow the chicken to rest for 5-10 minutes after grilling; this redistributes the juices, resulting in a more tender and moist product. Finish with a squeeze of fresh lime to brighten the flavors and a sprinkle of fresh parsley for aromatic appeal.
Once it’s complete, allow the chicken to rest for 3 4 minutes under loose foil. This traps in the juices, ensuring each bite is moist. Cutting too early allows all that flavor to escape, and no one wants that after all your efforts.
Making It a Meal
Think about how you’ll serve your chicken. Slicing it for a salad? Keep seasonings light to let toppings like feta or herbs shine. Stuffing it in a pita? Mediterranean vibes with simple spices work great. If it’s the star of the show, go bold maybe a spicy bourbon glaze or zesty citrus marinade. Match the flavors to the meal for a dish that feels cohesive and exciting.
Grill Master Chicken Wings
This recipe delivers flavorful grilled chicken wings, first marinated in a savory soy and Italian dressing blend. The wings are then grilled to perfection, boasting crispy skin and tender meat. A final toss in a rich, buttery hot sauce coats each wing, creating a delicious balance of savory, tangy, and spicy notes, ideal for any gathering.
Equipment
- 1 Large Mixing Bowl
- 1 Grill (Charcoal or Gas)
- 1 Tongs For turning wings on the grill
- 1 Small Saucepan For making the finishing sauce
- 1 Whisk For emulsifying the sauce
Ingredients
Main
- 3 pounds chicken wings cut apart at joints, wing tips discarded
- 0.5 cup soy sauce
- 0.5 cup Italian-style salad dressing
- 0.25 cup butter
- 0.25 cup hot pepper sauce such as Frank’s RedHot®, or to taste
- 1 teaspoon soy sauce
Instructions
- Prepare chicken wings by cutting them apart at the joints and discarding the wing tips.
- In a large bowl, combine 0.5 cup soy sauce and Italian-style salad dressing. Add the prepared chicken wings, toss to coat, and marinate in the refrigerator for at least 30 minutes, or preferably several hours.
- While wings marinate, prepare the finishing sauce: in a small saucepan, melt 0.25 cup butter over low heat.
- Once butter is melted, remove from heat and whisk in 0.25 cup hot pepper sauce and 1 teaspoon of soy sauce until well combined.
- Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
- Remove chicken wings from the marinade, allowing excess liquid to drip off. Discard the remaining marinade.
- Place the wings on the preheated grill. Grill for 20-25 minutes, turning occasionally, until the wings are cooked through, golden brown, and crispy. Ensure an internal temperature of 165°F (74°C).
- Transfer the hot grilled wings to a large bowl.
- Pour the prepared butter-hot sauce mixture over the wings and toss thoroughly to coat each wing evenly.
- Serve the Grill Master Chicken Wings immediately and enjoy.
Notes
For optimal flavor penetration, marinate the chicken wings for at least 2 hours, or preferably overnight in the refrigerator. Ensure the wings are patted dry before grilling to promote crispier skin and prevent steaming. When grilling, use medium-high heat for direct grilling, turning frequently to achieve even browning and prevent charring. An internal temperature of 165°F (74°C) is crucial for doneness. The hot pepper sauce amount is to taste; adjust for your preferred spice level. Consider adding a touch of garlic powder or a dash of smoked paprika to the marinade for added depth. For a glaze-like finish, baste the wings with the butter-hot sauce mixture during the last few minutes of grilling.
If it goes bad, no worries. Undercooked? Switch to indirect heat and monitor the temp. Dry? Monitor the thermometer more carefully and always rest the meat. Sticking? Grease the grates and wait until there’s a good sear before flipping. No sear? Preheat for longer. Burnt outside? Reduce heat and glaze at the end.
Quick Tips to Shine
- Marinate or dry brine in advance, but limit acidic marinades to less than 30 minutes for breasts.
- Let chicken come to room temperature slightly (not all the way to room temp) so it cooks evenly.
- Hardwood charcoal infuses killer smoky flavor.
- Thighs are perfect for beginners thighs remain juicy.
- Glaze during the last 5 minutes to prevent burning.
- A digital thermometer eliminates guesswork.
Grilling great chicken is all prep, patience, and a bit of clever doing. Choose excellent meat, season liberally, manage heat, and test for doneness. Before you know it, you’ll be serving up moist, tasty chicken that’ll make you the backyard grill hero. Light it up and take the cheers!
