Try This Dry Brining Method for the Juciest Grilled Chicken

Grilling chicken is an art, and getting it just right can feel like a culinary high-wire act. Let me walk you through some chef-approved secrets that will ensure your grilled chicken turns out juicy, flavorful, and perfectly cooked every time. It’s all about the little tricks and tips that elevate your cooking from good to great. Trust me, once you get these down, you’ll be the grill master of the neighborhood.

The Dry Brining Method

First off, let’s talk about dry brining. This isn’t just sprinkling some salt and hoping for the best; it’s a strategic move to enhance flavor and juiciness. When you salt your chicken and let it sit in the fridge for a few hours or even overnight, something magical happens. The salt draws moisture out of the chicken, which then reabsorbs, bringing the salt along with it deep into the meat. This process not only seasons the chicken thoroughly but also helps it retain moisture during cooking, giving you succulent results.

Before the chicken hits the grill, make sure it’s patted dry with a paper towel. This step is crucial for getting that beautiful, crisp char we all love. You can then add other seasonings—think herbs, pepper, and spices—but avoid adding extra salt if you’ve already brined the chicken. Remember, many store-bought rubs and spice blends include salt, so tread lightly to avoid oversalting.

Now, let’s get to the fun part—grilling! Whether you’re using a grill or a smoker, the temperature plays a crucial role. Poultry needs to be cooked at higher temperatures to avoid that dreaded rubbery skin. Aim for at least 275 degrees Fahrenheit. This ensures the skin crisps up nicely while keeping the inside tender and juicy.

If you’re cooking in an oven, the same temperature rules apply. Go above 275 degrees to mimic the high heat of a grill. And if you’re doing a whole bird, consider tenting it with foil for part of the cooking time to keep the skin from burning while the meat cooks through.

Using a cast iron skillet? Make sure it’s screaming hot. A properly heated skillet should instantly sizzle when a drop of water hits it. This high heat ensures a good sear, which locks in flavor and moisture. Just remember not to overcrowd the skillet; you want to sear the chicken, not steam it.

An instant-read thermometer is your best friend for ensuring perfectly cooked chicken. Chicken is safe to eat when the internal temperature reaches 165 degrees Fahrenheit, but pulling it off the heat a few degrees early is fine as it will continue to cook while it rests.

Resting isn’t just for steaks; chicken benefits enormously from a good rest post-grilling. This allows the juices to redistribute throughout the meat, ensuring every bite is as delicious as the last. Even a few minutes can make a difference, especially for larger cuts.

Advanced Tips: If you’re feeling adventurous and want to add a smoky flavor, smoking the chicken at a lower temperature before finishing it on the grill can add depth to the flavor. Just ensure the skin gets enough heat at the end to crisp up.