Common Mistakes You're Making When Grilling Chicken
Video Overview & Insights
In this video, I'll go over some common mistakes beginners make when grilling chicken on their gas BBQ propane grill and I'll show you how to get juicy and flavorful chicken with these simple guides.
Why do you need to flip the chicken if its indirect heat? The heat is not coming from underneath anyway right?
Chapters:
00:00 - Intro
Best advice ever keep doing what youâre doing
00:12 - Not Preheating Your Grill
00:26 - Marinate Ahead of Time
With boneless chicken breasts, taking them to 165F internal is probably THE biggest mistake. If they get to say 153F and are held there for 90 seconds, they are moist and juicy and perfectly safe. Bone in, obviously you can go much higher than 165 and I always go to at least 175-180 or even higher with wings. Much better texture.
00:48 - Start With The Skin Down
01:04 - Utilize Indirect Heat
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01:59 - Use A Thermometer- Be Safe
02:29 - Donât Over Use Smoke
A good marinade for grilled chicken is Italian salad dressing. And no need for the expensive brands; the store brand is just fine. đ
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I have a Monument tabletop grill and as soon as i close the lid the temp shoots up past 475 deg with the knobs set as low as possible.. How do you keep your indirect heat from getting too hot? Do you keep lid open or shut with indirect heat?
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i was actually looking for a video on grilling chicken with indirect heat, so I'm glad I found your video. What temp do you set your grill at?
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Always use a meat thermometer; you don't need the "Pricy" one, the designs are converging
So most do the same thing / Also, check the reviews...
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And it does the business And Yes a drop of liquid smoke goes a long way (Less is more)
More User Perspectives
I have the same thermometer. Thanks for the video!
@davidhuffman2489I donât know if youâve ever tried this? I marinate my chicken with Whoesteshere, butter, lemon juice, all pepper and garlic seasoning and then I put the chicken in the oven at 400 degrees for 20 mins, then I go to my preheated grill on direct heat and cook skin side down 3 mins and flip for 3 mins and every time Iâm at 165-170. So you get the best of both worlds, I liked the grilled chicken but baking it first makes sure itâs gonna be cooked long enough and I donât burn the chicken on the grill.
@mikeharvey2748When smoking a Spatchcock chicken does smoking it at too low a temperature cause the skin to get leathery or is that caused by too much smoke? Also would you recommend smoking skin side done to start? By the way, thanks for sharing your knowledge about cooking, itâs been great help.
@abehjhakibuuka71Can you give me the full recipe for the marinade?
@grgman8637What should be the temperature inside the chicken? Which ambient temperature do you target inside the grill?
@tasos.kThe #1 mistake people make cooking chicken is ever cooking chicken breast. It's objectively the worst chicken available. Use dark meat only and the rest is easy.
@Dr_Kenneth_NoisewaterThanks
@zimmy1958Good note about using too much smoking wood chips. Used way too much hickory when smoking our first chicken in a charcoal smoker. The entire chicken reeked of hickory that it was almost impossible to eat. But, not our dogs. They were extremely satisfied with our meal! Nothing gone to waste when one has dogs!
@swingbellyI can't ever get a good char on my charcoal grill. I heat it up to searing temp but it's always a great golden brown.
@barnastil591