Is your chicken burnt on the outside and pink on the inside? Don’t be that guy. Don’t do this to chicken! While chicken is one of the most popular pieces of meat to toss on the grill or in the smoker – so many people do it wrong.
For the best grilled chicken follow these steps:
Season/Marinate It: Rub the chicken down with with extra virgin olive oil, salt, and pepper. Then, add your favorite poultry seasoning. Don’t have a dry rub? Choose your favorite marinade like Italian dressing or Teriyaki sauce. Marinate the chicken overnight (or up to three hours before cooking).
Grill It: Heat your grill to 400°F and cook the chicken skin-side down for 5-7 minutes. Be careful that it doesn’t char and then flip it. Cook until the chicken has an interior temperature of 165°F. If it needs more time, keep flipping to promote even cooking. And, if you’re grilling chicken legs, you’ll have to turn them more often.
OR Smoke It: Cook the chicken skin-side up for 3-4 hours at 225°-250°F. Use mesquite wood chunks soaked in water to take the flavor to the next level. Once the meat hits 165°F, its ready to serve!
Pro tip: Don’t forget to use your meat thermometer. Nothing will ruin friendships faster than salmonella.
