Grill Advice

[dpert1]

So I'v been elected chicken griller tonight, whats the best way to grill your run of the mill marinated chicken breast? Heat level, time, tin foil, covered? I'm using a gas grill.

 

[SirStev0]

I am a fan of straight grilling the little guys... no foil no covering... medium to high heat.

 

[Fritzo]

You have to cook chicken on medium heat. High will overcook the outside and leave the inside undercooked.

Low heat his actually best if you have the time. Put a can of apple juice on the grill next to the chicken and close the lid if you're going to do this for some extra flavor/moistness.

 

[Rastus]

Originally posted by: Fritzo
You have to cook chicken on medium heat. High will overcook the outside and leave the inside undercooked.

Low heat his actually best if you have the time. Put a can of apple juice on the grill next to the chicken and close the lid if you're going to do this for some extra flavor/moistness.

Exellent advice.

 

[frank84]

use a thermometer to check the temperature inside of the chicken. make sure it is higher than 130F degree for your safety.

**correct me if i am wrong**

 

[Fritzo]

Originally posted by: frank84
use a thermometer to check the temperature inside of the chicken. make sure it is higher than 130F degree for your safety.

**correct me if i am wrong**

GAH! It's 170F....rare steak is 140F 🙂 Your chicken might be a little bloby.

BTW- I take mine off the grill at 165 because it keeps cooking for 5-10 minutes afterwards.

 

[TripleAAA]

Don't put on barbeque sauce until the very end of the grilling session. If you do it early on, it will burn the sugars in the sauce and get all nasty on the chicken.

 

[mpitts]

Originally posted by: TripleAAA
Don't put on barbeque sauce until the very end of the grilling session. If you do it early on, it will burn the sugars in the sauce and get all nasty on the chicken.

I do a dry rub first then apply BBQ sauce very early on when I grill out.

I have never had the chicked get nasty or have the sugars in the sauce burn. I use a brush and "paint" the chicken with the sauce. It always comes out great.

In fact, we had this tonight and it was great.

 

[Fritzo]

Originally posted by: mpitts

Originally posted by: TripleAAA
Don't put on barbeque sauce until the very end of the grilling session. If you do it early on, it will burn the sugars in the sauce and get all nasty on the chicken.

I do a dry rub first then apply BBQ sauce very early on when I grill out.

I have never had the chicked get nasty or have the sugars in the sauce burn. I use a brush and "paint" the chicken with the sauce. It always comes out great.

In fact, we had this tonight and it was great.

If you're slow cooking, that's fine, but with any kind of heat the sauce usually goes on in the last 15 minutes or so of cooking because the heat caramelizes the sugar and causes charring. It's no big deal, but it is proper technique to sauce last.