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How-To

Grilled Chicken

Grilled chicken is a summer staple in many families. If you want to vary your repertoire, try Susie Middleton's seven scrumptious recipes and get her tips for achieving tasty results.

Fine Cooking Issue 65
Photo: Scott Phillips
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Grilled chicken in the summer can’t be beat, and when you use a gas grill and boneless breasts or thighs, it’s speedy as well as delicious.

 Try it out:
Fastest Barbecue Chicken
Moist Mustard-Rosemary Chicken for a Crowd
Grilled Chicken & Arugula Caesar Salad with Grilled Croutons Seven-Layer Grilled Southwestern Chicken Salad
Grilled Chicken Breasts with Sun Dried & Fresh Tomato Salsa

The directions in these recipes are for gas grilling, but you can certainly cook these dishes over charcoal, too. Simply build a medium-hot fire and follow our guidelines for doneness. A gas grill convects heat most efficiently with the lid down, but a charcoal grill doesn’t need to be covered when cooking thin cuts directly over the coals. Either way you grill, here are some pointers to guarantee the tastiest chicken:

Keep the grill hot. The best way to keep boneless chicken moist is to cook it over medium-high heat, so that it sears rather than bakes.

Keep the grill grates clean and oiled. Before grilling, use a wire-bristled brush to scrape the grates well, and rub them with a clean rag dipped in a bit of vegetable oil.

Keep the fat on the chicken. For truly flavorful grilled chicken, choose boneless thighs over breasts (if your family will let you) and don’t trim off most of the fat; it lends a truly “chickeny” grilled flavor.

Visit the  Guide to Grilling  for more recipes and tips for grilling chickenbeefporkfishvegetables, and breads and doughs.

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