How To Make Perfect Grilled Chicken?

Most people don’t spend enough time baking. If you’re in a hurry, don’t grill the chicken. As you can see from our Saturday and Sunday BBQs, it takes time to smoke and work, and trying to cook the chicken too quickly can result in undercooked or overcooked chicken on the outside. Use these tips to keep your bird clean this weekend: Remove the oil. Before grilling the chicken, remove the fat from the chicken. This will prevent burning during baking. The easiest way is to use a new cutter. In general, dark meat should be cut, especially the thighs.

Take a salt water bath

A good salt bath will benefit your bird. Submerge the pieces in a brine solution of 1/4 cup salt and 1 quart water. This makes the chicken moist when fried and tender when eaten. Use paper towels to wipe any brine off the chicken before grilling. You can marinate them in something else or add spices to the brine before throwing them on the grill. NOTE: When seasoning the chicken, remember that you are adding this sauce to the chicken, so be careful with the amount of salt you use.

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Add Seasoning

Don’t use the barbecue sauce yet, but add seasoning like honey BBQ seasoning if needed. Lift the skin and push the plant into the easiest position under the skin.

Cook on low heat

Do not rush. Fry the chicken over low heat. Otherwise, the skin is aged inside and is applied to the outside. Cook on the cold side of the grill. It is one of the most important ideas.

Do not cook the chicken directly on the fire

Create or find a less hot spot on the grill and roast the chicken there. If you use direct heat, the chicken will burn or be undercooked.

Spread barbecue sauce on top

Brush chicken lightly with barbecue sauce before removing from the grill. At first it caramelizes and burns. Wait a few minutes before removing from heat.

Add more sauce

It is served with barbecue chicken sauce. It should not be served with contaminated sauces, which are sauces that have come into contact with the chicken. Serve the extra sauce next to or on top of the main course in a small bowl.

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