Grill Juicy Chicken (Like a Pro) | Arteflame

To grill juicy chicken perfectly every time, brine the meat for at least 30 minutes in a saltwater solution to lock in moisture. Sear the chicken over medium-high heat (around 400°F) for 2 to 3 minutes per side to develop a crust. Transfer the chicken to a cooler zone on your grill to finish cooking indirectly until the internal temperature reaches 165°F. Rest the meat for 5 minutes before slicing to allow the natural juices to redistribute throughout the tissue.

How do different chicken cuts compare on the grill?

Different cuts of chicken require distinct preparation and cooking methods to maximize moisture. Breast meat dries out quickly due to low fat content, while dark meat like thighs can withstand higher heat and longer cook times.

What makes chicken dry out on the grill?

Chicken dries out primarily due to overcooking and failing to prepare the meat for intense heat. Lean cuts lack the intramuscular fat needed to self-baste during grilling. High, sustained direct heat causes the muscle fibers to contract violently, squeezing out natural moisture before the center cooks completely.

Pro Tip: Always use a digital meat thermometer. Pulling chicken off the grill at 160°F and letting carryover cooking bring it to the safe 165°F mark guarantees the juiciest results.

How do you prepare chicken for the grill?

Proper preparation is mandatory for retaining moisture. Implement these steps before the chicken ever touches the grill grates.

• Pound it out: Place boneless, skinless breasts between plastic wrap and pound them to an even thickness. This ensures the thin ends do not overcook while the thick center catches up.
• Use a brine: Submerge the chicken in a solution of 1/4 cup kosher salt to 4 cups of water for 30 to 60 minutes. Brining alters the protein structure, allowing the meat to absorb and retain extra water.
• Apply oil to the meat: Coat the chicken with a high smoke-point oil rather than oiling the grill. This promotes a golden sear and prevents the surface from tearing.

What are the best steps to grill juicy chicken?

Utilizing a two-zone cooking method prevents the outside from burning while the inside reaches a safe temperature. An Arteflame grill excels at this by providing an ultra-hot center grate for searing and a variable-temperature flat top for finishing.

1. Preheat the grill: Establish a hot zone (400°F to 450°F) and a cooler indirect zone (300°F).
2. Sear the surface: Place the chicken on the hot zone for 2 to 3 minutes per side until a golden-brown crust forms.
3. Move to indirect heat: Shift the chicken to the cooler zone. This gentler heat cooks the center evenly without aggressively shrinking the muscle fibers.
4. Rest the meat: Remove the chicken from the grill and let it rest on a warm cutting board for 5 to 10 minutes before slicing.

Pro Tip: Do not constantly flip or press down on the chicken with a spatula. Pressing squeezes the flavorful juices directly out of the meat and into the fire.

Frequently Asked Questions

Should I close the grill lid when cooking chicken?

For thick cuts or bone-in pieces, closing the lid traps heat to cook the meat evenly like an oven. When cooking thin cutlets or using a flat top grill, leave the lid off to carefully monitor the sear and avoid overcooking.

How long should chicken rest after grilling?

Let grilled chicken rest for 5 to 8 minutes before slicing. This essential step allows the constricted muscle fibers to relax and reabsorb juices that migrated to the center during cooking.

Is it better to grill chicken with the skin on or off?

Grilling with the skin on yields much juicier meat. The skin acts as a protective barrier against the intense heat while rendering savory fat down into the meat, though you can easily remove it after cooking for a leaner meal.