It’s everywhere you hear sermons about “healthy eating”. It’s the de facto healthy meat to fill up your plate. Skinny friends eat it four times a week. Yes, grilled chicken is a solid choice for healthy eating, but it sometimes gets boring.
We’ve all thrown the original white meat on the grill, and developed our own style. How are you grillin’ your chicken?
I’m no chef but here’s the tips I’ve learned that have made grilled chicken not so monotonous. I’d love to hear the tricks you’ve patented.
#1 Pickin’ the Chicken
Those huge chicken breasts take forever to cook. That usually leads to dry chicken. Not to mention the portion sizes are huge. I find getting cutlets or tenderloins allow for quicker cooking, juicier chicken, and more appropriate portions. (Oh, and don’t forget to get organic!)
#2 Marinades anyone?
I’ve yet to find an effective chicken marinade that didn’t need to soak for several hours. I’m too impatient. What say you? Always marinate?
#3 Pre-fire seasoning
#4 Hot and Fast
I’ve learned you gotta crank the heat up before chicken meets grill so you get a nice sear. Also, turning only once is a must. Don’t play with your chicken!
I’ve also discovered that while caution handling raw chicken is necessary, the fear of salmonella from undercooked chicken has led to an epidemic of dry chicken. Dry chicken is not, as Alton Brown says, Good Eats.
There’s a nice window of 5-6 minutes a side for a medium-sized filet (4oz) that cooks it through but leaves the bird nice and juicy.
#5 The Sauce is the Boss
Plain old salt and pepper grilled chicken is great on salads and such, but as an entrée I like to toss my servings in sauce. For me, basting while cooking is messy and unnecessary. Tossing is fun and easy. I prefer fun and easy.
Remember, don’t ruin the health quotient by slathering on BBQ sauce high in sugar. Also be wary of sauces high in sodium. My go-to sauce is a sweet and spicy mix low in salt and calories, Hotlanta Hot Sauce.
That’s my easy go to method for making, as my little bro recently called, ‘The best chicken I’ve ever tasted!” Such a refined palate for a 10-year-old.