Grilled Chicken Recipes: Teriyaki Chicken
Grilling chicken the same way all the time is boring. But adding excitement doesn't mean making things difficult. Let my grilled chicken recipes help transform your basic yard bird into grilled, succulent perfection - the easy way.
No backyard barbecue is complete without "throwing some chicken on the grill". Some folks don't eat pork and others don't eat red meat at all.
So beyond burgers and hot dogs for the kids, you're always pretty safe grilling chicken for the adults and youngins alike. Don't forget the hot links, though!!
At the bottom of this page you will find several grilled chicken recipes, with more being added. Before you try the recipes, there are a few things to remember:
1: Poultry should be cooked to a minimum internal temperature of 165F. Their ain't no such thing as rare, medium rare, medium well poultry. And no matter what anybody says, you can't be absolutely sure that a piece of chicken is completely cooked just by checking to see if the juices run clear. You need an instant-read food thermometer to be sure.
2: Brine your poultry. I've extolled the virtues of brining many times on this site. Brining makes your meats more moist and flavorful. Even if you don't have a lot of time, a short brine is better than none.
3: If you're grilling over direct heat, don't leave your chicken unattended. Most of my grilled chicken recipes involve grilling over high but indirect heat. This eliminates flare-ups and burnt chicken. But sometimes we want to hurry things along a bit by cooking directly over the coals. That's fine. But this technique requires constant vigilance.
You may just be heading inside to get a cold one, but I tell you from experience that you can get distracted. Thirty seconds can turn into 5 minutes, which is more than enough time for flare-ups.
4: If your recipe calls for grilling over high indirect heat, keep a lid on it. Keeping the lid shut on your barbecue grill speeds up the cooking process since heat is retained inside the grill as you cook. In addition, the slightly smokey environment inside the grill helps give the chicken added flavor.
5: When you're done grilling your chicken, let it rest for 5 to 8 minutes. When cooked meat is allowed to rest, the juices are re-absorbed throughout the meat, making it more moist.
Below are several recipes with more to follow!
Recipes:
- How to Grill Chicken
- Grilled Chicken Wings
- Grilled Chicken Thighs
- Brining Chicken (The "Pulp Chicken" Recipe)
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