The type of chicken cut can significantly influence your grilling results. While breasts are popular, they can easily dry out due to their lean nature. Thighs, on the other hand, have a richer fat content, making them more forgiving and often juicier when barbecued.

Key Takeaway: If you’re new to grilling or want a safer bet for juicy results, start with chicken thighs.

Brining is a secret weapon for moisture retention. It involves soaking the chicken in a mixture of water, salt, and often sugar. This process not only seasons the chicken but also helps it retain water, ensuring juiciness post-grill.

Simple Brine Recipe:

• 1 gallon of water
• ¾ cup kosher salt
• ⅔ cup sugar
• Optional herbs & spices for added flavor

Submerge the chicken in the brine and refrigerate for at least 3 hours, or overnight for best results.

Marinating introduces flavors that complement the natural taste of the chicken. A combination of acids (like vinegar or citrus juices), oils, and seasonings can enhance the meat’s profile and also help in tenderizing.

Pro Tip: Use a yogurt-based marinade for an exotic twist. The lactic acid tenderizes chicken effectively and makes it even juicyer!

A common mistake is grilling chicken at a temperature that’s too high. This can char the outside while leaving the inside undercooked. Aim for a medium heat, around 350°F to 375°F. If using a charcoal grill, ensure the coals are evenly spread and have a slight ash covering.

The skin acts as a protective layer, guarding against flare-ups and preventing the meat from drying out too quickly. Start with the skin side down for about 5-7 minutes, then flip. This technique offers a crispy skin and juicy meat underneath.

Using the spatula to press down on the chicken might give an appealing sizzle, but it’s letting all those precious juices escape. Let the grill do its job without interference.

Rather than guessing, invest in a meat thermometer. Chicken should reach an internal temperature of 165°F. Insert the thermometer into the thickest part, avoiding bones, for an accurate reading.

Once off the grill, give your chicken a rest. This allows the juices to redistribute. A 5-10 minute wait can be the difference between good and great BBQ chicken.

If you’re a fan of saucy BBQ chicken, baste during the last 10 minutes of grilling. Applying sauce too early, especially those with sugar, can cause burning.

A clean grill is essential for even cooking and preventing flare-ups. Make sure to clean the grates after each use. The smoother the grilling surface, the less likely your chicken will stick or cook unevenly.