Warmer weather, long weekends and chicken on the grill – it must be May in Manitoba. If you’re just getting reacquainted with your barbecue, here are some tips to make your next grilled meal a success.
- Take chicken out of the fridge 30 – 45 minutes before you intend to cook it. Losing some of the fridge chill before grilling means the chicken will cook more evenly and a couple of minutes faster.
- When you don’t have time to marinate your chicken, give it a quick flavour boost with a spice rub. Herb and Brown Sugar, and Sweet n Smokey Paprika are two of our favourites.
- Always throw out marinades and sauces that have touched raw chicken. To use a marinade as a basting or dipping sauce, double the marinade recipe then use half for marinating the chicken and save the other half for basting or dipping.
- Keep the lid down on the barbecue during cooking. This keeps the heat in, and keeps the critters out. There’s nothing worse than watching a crow fly off with part of your dinner because someone left the BBQ lid up (true story)!
- The best way to tell when chicken is perfectly cooked is to use a digital meat thermometer. Crossing your fingers, poking the chicken, or slicing it open aren’t nearly as helpful as a good thermometer. Grill chicken pieces to 170F, burgers to 175F and whole birds to 180F.
- Let your chicken rest at room temperature after it comes off the grill. It will be much juicier after resting for 5 minutes (boneless pieces) or 7-10 minutes (bone in pieces) or 15-20 minutes (whole birds).
Now for some grilling inspiration. Click on the photo to go to the recipe.