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Chicken can be one of the most challenging foods to cook. If your grill is unwashed, it can taste charred, or if you cook it, it will be hard and tasteless, especially if you want to make a lemon garlic grilled chicken. This guide will give you the information you need to grill a moist chicken every time. There are three main processes to roast the best chicken, from selecting the proper cut of chicken to placing it in a cooling rack. Therefore, read the following three essential methods to grill a chicken.

serveSelect the Perfect Cut of Chicken

Selecting the perfect piece of chicken for the grill can be a big help if you want to grill the best chicken. Each chicken will have two of each cut. I love purchasing a whole, octogenarian rotisserie chicken. Taking care of the skin provides a protective layer of fat to wet the chicken during cooking. If you choose boneless, skinless poultry for roasting, be sure to oversee it so it doesn’t overcook. My preferred piece to roast is the bone-in, skin-on thigh. It’s forgiving and rarely gets out dry; plus, it has much meat, like the thighs and wings.

 

Grill Over Indirect Heat

Don’t come for the appeal to cook chicken the same method you would grill a hamburger or steak. The following solution to sweet, moist grilled chicken is to cook it low and slow over indirect heat. To make a charcoal barbecue for indirect cooking, pick an imaginative mainline down the middle of the grill and remove all of the burning sparks over to one side. This point creates two cooking zones. The direct zone, which is directly over the coals, is excellent for cooking beef or burgers, and the immediate spot on either side of the coals, which is quite perfect for cooking poultry, roasts, and ribs. Next, place the chicken on the indirect area and then cover to cook. The cooking time for this method should be between 1 1/2 and 2 hours. Keep in mind when the chicken is removed from the grill, the skin should be barely paprika and a little crispy.

Let It Rest

It is tempting to cut the poultry directly as soon as it comes off the grill. Caution: This will result in a hard chicken. I would suggest 10 minutes for the best results. To get the skin texture you spent a lot of money on, don’t cuddle your chicken. Place it on a cooling rack, like the ones used for the heating system to divide it.

 

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