12 tips for preparing the best grilled chicken ever
A common mistake when grilling chicken is to use the hottest heat and cook the meat over a high flame. It’s tempting to turn up the heat and cook the chicken quickly, but your patience will be rewarded if you take your time and don’t rush this part.
On the other hand, you don’t want to start with a cold grill. Preheat the grill before starting so it has enough time to cook the chicken. Then, when it’s time to cook the chicken, reduce the heat slightly. Depending on the type of grill and fuel you are using, extinguish the flame, wait for the charcoal or wood flame to die down, or set the grill temperature to medium to high. The grill temperature should be around 425 to 450 degrees F for chicken breasts. Grilling at too high a temperature will cause the outside of the chicken to cook too quickly or even burn, while the inside remains undercooked or raw.
For more temperature control, consider using the indirect grilling method, which involves placing the meat directly next to the heat source rather than directly over the flame. There is still enough heat from the nearby flames to cook the chicken at the slower, even level required to thoroughly cook the chicken on the inside. The indirect method also reduces the risk of burning meat because it avoids burns caused by fat dripping into the fire.