Grilled chicken is always a crowd-pleaser, and howto-grill.com will show you some simple techniques to grill great chicken.
The biggest problem I see with grilled chicken is that it gets burnt on the outside and dried out on the inside. I will teach you how to grill juicy and tender chicken.
I like to use my big barrel grill when I grill chicken. This grill allows me to cook the chicken longer and slower, which keeps it moist and juicy. The cooking grate is far enough above the charcoal bed that the grill acts like a convection oven.
I can also use my Weber One Touch 22.5 grill to grill great tasting and juicy chicken. The trick is the leave an area of the grill grate that is not directly over the charcoal bed. This is accomplished by keeping the charcoal to one side, spread out around the outside in a ring, or concentrated in the middle with the area around the outside. Look at the pictures below for examples.
This picture illustrates a charcoal bed placed on the right side of the grill. This allows me to start the chicken over the direct heat. Get the outside nice and brown. Then I can move the chicken to the left side of the grill, cover the grill, and finish the chicken in an oven type situation. I like using wood smoke for extra flavour when grilling chicken. See my easy smoking technique on the How To Grill Pork page.
Here is an illustration of a charcoal bed concentrated in the middle of the grill. (Notice the wood chip smoke package) The centre of the grill grate will obviously be the hottest spot allowing me to move chicken pieces to the more distinctive outer edge of the grill. If I were grilling a whole chicken, the charcoal should be arranged in a ring around the outside of the grill. The chicken would be placed in the middle of the grill grate, and my Weber Grill becomes an oven.
All styles work great. You need to determine which is best for the type of chicken you are grilling and the quantity of chicken to be grilled.
Best Chicken Marinade:
My favourite Marinade for chicken is very simple. I love the combination of Moore's Marinade and Tony Chachere's Original Creole Seasoning. The flavour of the grilled chicken when using this Marinade, combined with some hickory smoke, is fantastic. Marinades and seasoning should enhance the taste of your chicken without being overpowering. They are an accent, not the full flavour.
- Place chicken pieces in your Tupperware Season-Serve Marinating Container. I leave the skin on. It keeps the chicken moist when grilling. You don't have to eat the skin. (but I do)
- Pour Moore's Original Marinade overall chicken pieces so the bottom of the container is covered and the bottom side of the chicken is resting in the Marinade.
- Liberally apply Tony Chachere's Creole seasoning to all pieces of chicken.
- Flip chicken over to season both sides
- Place lid on marinating container and refrigerate.
- Flip marinating container over after about 20 minutes of marinating and leave for another 20 minutes.
- I would now start my charcoal in my charcoal chimney.
- By the time the charcoal is ready, your chicken will be prepared.
- Place chicken on the grill and pour out the remaining Marinade. Do not brush Marinade on cooking chicken; you don't want to contaminate your chicken.
- Look at the images below for examples.
More Simple Marinades for Chicken and Seasonings:
Here are a few more of my favourite ways to marinade chicken.
- Extra Virgin Olive Oil, salt and pepper. It doesn't get any more simple than this, but what a classic
- Italian salad dressing. A good one, but everyone uses it
- Everglade seasoning, regular and heat
- Stubb's Marinade for chicken. Stubb's make great marinades
Grilled Chicken Salad with Homemade Balsamic Vinaigrette:
A grilled chicken salad is an excellent choice for the summertime. Not only is it healthy, but it's delicious. Get your favourite fresh vegetables, salad toppers, and salad dressing, fire up the grill, and grill a couple of boneless chicken breasts. This is an easy and quick meal to prepare. Follow my directions below, and you will be eating the best salad you have had in a long time.
The meal begins with the preparation of the chicken breasts. I used skinless, boneless chicken breasts. I butterflied each breast to make them thinner. I am making the chicken breasts thinner will speed up the grilling time and make more excellent pieces for your salad. I marinated the chicken breasts in Stubbs Chicken Marinade for about two hours. If you have never used Stubbs, it is great. There is a Stubbs for chicken, pork, and beef. It adds great flavour to your meat.
Next, I put everything on the grill. As you can see, the three chicken breasts are in the middle. I also grilled a dash of green pepper, a sweet Vidalia onion, and some red potatoes.
The potatoes were actually for another meal. The great thing about grilled food is that it keeps in the refrigerator very well. I ate one of the chicken breasts, some potatoes, and grilled onions for the next night's meal. It is a great idea to get two or three meals out of one grilling session.
The grilled green pepper and onions were used for my salad. This gave more great grilled flavour to the salad.
Look at the finished product. Isn't this a beautiful salad? I sliced the grilled chicken breast into manageable strips and the grilled green pepper and put them on a bed of baby greens. I added some delicious Roma tomatoes, fresh cucumber, chopped green onion, a few grilled onions, and dried cranberries. I made a homemade balsamic vinaigrette, but you can use your favourite dressing and then topped the salad with some shredded parmesan cheese.
Not only is this salad delicious and healthy, but it is also filling. This is a perfect meal for a hot summer night. I hope you enjoy your salad.
Grilled Chicken Breast with Grilled Sweet Potato Wedges:
The focus of this post is not the grilled chicken breast but the grilled sweet potato wedges. I have been grilling sweet potatoes for about a month. It is something that I tried one afternoon, and I love them. Actually, since grilling the sweet potato the first time, I have not grilled a regular potato. I like sweet potatoes, but don't think about eating them except for holidays. Well, that is over. Examining them is easy, and they taste great. The outside gets a slight char, and the inside becomes soft a delicious. I cook them with olive oil, salt, and pepper. Just about as essential as you can get. This lets the natural sweetness of the potato shine. I cook them with the skin on and eat the skin.
This is a very healthy meal. The chicken breast is marinated with my favourite Moore's Marinade and Tony Chachere's. As you can see, I grilled some sweet onion slices as well. I find great meals are often simple meals. This is so simple, easy to prepare, and tastes great. I bet this will become one of your staples when you fire up your grill. IT IS MINE!