As soon as the temperatures allow it, barbecues will be fired up everywhere. Man’s oldest method of preparing meat is also one of the most popular. Basically, anything that is used in a normal kitchen is suitable for grilling. Chicken meat is of particular importance here. It is lean and tender, and the preparation time is limited. We’ll tell you tricks on how to make your grilled chicken a success every time.
1) The right choice of chicken
A chicken consists of several types of meat. Before you begin, consider how much time you have available. A whole chicken takes a lot more time than individual pieces. These, in turn, are cooked much faster without bones. However, leaving the bones on will keep the meat from becoming overly dry.
The fillet cooks the quickest, but there is also the greatest risk of it becoming too dry. Before grilling, decide what you want to cook. A hearty pancake with chicken ragout or a juicy lemon chicken is just as delicious.
2) Grilling whole chickens
If you have decided on a whole chicken, 2 methods make sense:
- If able, remove the carcass from inside the chicken. To do this, they should be able to use a boning knife. The process isn’t exactly straightforward, but it pays off in the end because the cooking time is almost cut in half.
- Open a large can of beer and put your whole chicken over it, bottom opening. Then place the can on the preheated grill and put the lid on. Ideally, place an aluminum cup under the meat so that the escaping juices are caught and nothing starts to smoke. The embers should be arranged around the cup, so you grill indirectly.
3) The thicker the meat, the harder it is to grill
If you decide to grill thick pieces, you should keep a close eye on the temperature of your grill. Any thick part of a chicken, such as a whole leg, will take significantly longer to cook. If you work at too high a temperature here, there is a risk that the meat will burn on the outside but is not yet cooked on the inside. This can be remedied by boning the meat or, for example, beating the fillet flat. Due to the reduced density of the food to be grilled, the cooking time is significantly reduced.
4) Marinate meat for flavor and aroma
Purists are content with salt and pepper. If you want a little more, you should familiarize yourself with some herbs and spices. Not only are they healthy, but they also give your chicken a special flavor kick. In principle, grilled meat should always be marinated a few hours before use so that the aromas can spread as well as possible. With chicken, the use of rosemary, thyme, and marjoram has proven to be extremely tasty. Of course, fresh herbs are best here.
However, if you don’t have any at hand, you can of course also use dried ones. In combination with some finely chopped garlic and a little olive oil, this results in a classic marinade that turns every chicken into a treat. Simply place the meat in the marinade and refrigerate for a few hours. Before grilling, wipe with kitchen paper to prevent the oil from dripping onto the embers. Also, note other recipes for winter grilling.
5) Don’t mix chicken with other meats
Since there is unfortunately a risk of salmonella poisoning with chicken meat, it is important to always prepare this meat separately from other food to be grilled. For example, if you use a brush to coat the grilled food with marinade when grilling, it is a good idea not to use the same brush for all of the grilled food.
6) Refine chicken with sauce before grilling
If you want a really sticky, delicious piece of grilled chicken, you should brush it with a sauce just before it is perfectly cooked. A classic sauce contains these ingredients, for example:
- 120ml honey
- 80ml mustard
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 2 tablespoons cornstarch
- 40ml of water
Mix the cornstarch with cold water, and bring the rest to a boil in a saucepan. Then slowly add the starch/water mixture and stir until a thick sauce forms. The honey in the sauce causes a caramel layer to form on the chicken skin. The more times you brush your chicken, the shinier and grander it will look. You can also grill vegetables and serve them with the chicken.
7) Use a thermometer
Unlike other types of meat, chicken is not eaten half-cooked. To be really sure that your grilled food is safe to eat, you should always use a meat thermometer. These are available as a classic variant or digitally. Here, a thick probe of the thermometer is pushed into the meat and checked whether the correct temperature has been reached. For chicken, the perfect core temperature is 80°C. Don’t leave your chicken on the grill for much longer to avoid dehydration.
