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The Secret to Juicy, Crispy Grilled Chicken

The most versatile bird. From whole roasts to parts, ensure your poultry is never dry again.

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All Recipes

making pie crust.
4 hours
2.93 from 27 votes
  • Created by: Meathead
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chicken in casserole
This item is for members only
  • Created by: Greg Rempe
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Chimichurri sauce topping sliced flank steak.
Moderate
3.90 from 46 votes
  • Created by: Meathead
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Smoked Georgia brown chicken quarter on a white plate.
Moderate
2 hours
4.43 from 117 votes
  • Created by: Meathead
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red bell pepper.
Moderate
30 minutes
2.72 from 39 votes
  • Created by: Meathead
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Whole chicken breast with a chicken breast that has been pounded flat.
  • Created by: Meathead
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garam masala spices on a black board, waiting to be combined
Easy
3.78 from 40 votes
  • Created by: Meathead
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polish sausage on bun
This item is for members only
3.67 from 21 votes
  • Created by: Meathead
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Plated breadcrumb crusted chicken
Easy
20 minutes
3.36 from 28 votes
  • Created by: Meathead
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Grilled huli-huli chicken quarters.
Easy
30 minutes
4.58 from 99 votes
  • Created by: Meathead
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Grilled boneless chicken breasts
Easy
45 minutes
3.97 from 119 votes
  • Created by: Meathead
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romesco sauce
Easy
30 minutes
3.11 from 19 votes
  • Created by: Meathead
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A jar of Alabama white BBQ sauce and a platter of grilled chicken brushed with the sauce.
Moderate
45 minutes
4.55 from 388 votes
  • Created by: Meathead
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Beer can chicken on a grill.
  • Created by: Meathead
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Grilled Cornell chicken on a gas grill.
Moderate
1 hour 30 minutes
4.59 from 182 votes
  • Created by: Meathead
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FAQ

Why is my skin rubbery?
You need higher heat (325°F+) to render the fat in the skin.
Carryover heat will bring it to the safe 165°F mark after pulling.
Dry brine (salt) is better for achieving a crispy skin.
Keep skin on?

Quick Facts

Type:

High-Collagen Primal

Best For:

Roasting, Grilling, Smoking

Temperature:

160°F (Breast) / 175°F (Thigh)

Texture:

Juicy, tender, and savory

Flavor Pairings:

Lemon, Rosemary, Garlic, Poultry Rub

Common Mistakes:

Relying on 'clear juices' instead of a meat thermometer.

Best Equipment:

Pit Barrel Cooker or Gas Grill

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