Gas Grilled Chicken Recipe: Simple and Flavorful

When it comes to grilling, chicken is a beloved choice due to its versatility and the rich flavors it can absorb. However, grilling chicken can be a daunting task for beginners, with the risk of ending up with dry, overcooked meat or undercooked chicken that can be unsafe to eat. Fear not, as this guide will take you through a simple yet flavorful gas grilled chicken recipe that ensures succulent, juicy chicken with a perfect char. Whether you're hosting a backyard BBQ or just craving some good old grilled chicken, these steps will make you the master of the grill.

Choosing the Right Chicken

Before you light up your gas grill, it’s essential to start with the right cut of chicken. Here’s what you need to know:

• Chicken Parts: Consider using bone-in chicken pieces such as thighs, drumsticks, wings, or a whole chicken cut into sections. These retain moisture better than boneless cuts.
• Skin-on vs. Skin-off: Chicken with skin tends to be moister because the skin acts as a barrier to heat and moisture loss. If you’re calorie-conscious, skin-on can still work as you can remove the skin after cooking.
• Freshness: Always opt for fresh chicken, as it will give you the best flavor and texture. Check for any spoilage signs like an off odor or sliminess.

Preparing the Chicken

Preparation is key to ensuring your chicken is full of flavor:

• Cleaning: Rinse the chicken under cold water, pat dry with paper towels.
• Marinating: Marinating not only adds flavor but also tenderizes the meat. Here’s a basic marinade:
  • 3 tablespoons olive oil
  • 2 tablespoons soy sauce
  • 1 tablespoon apple cider vinegar
  • 3 garlic cloves, minced
  • 1 tablespoon fresh thyme
  • Salt and pepper to taste
  Mix the marinade ingredients, then let the chicken soak in it for at least 3 hours or overnight in the fridge.

Grill Setup

Correctly setting up your gas grill is vital for evenly cooking the chicken:

• Preheating: Preheat your gas grill to a medium-high heat, around 375°F (190°C) to 450°F (230°C).
• Grill Grates: Brush the grates with oil or use a spray to prevent sticking. You can also heat the grates for about 15 minutes, which helps to remove any residues and sterilize the surface.
• Two-Zone Fire: Set up your grill for two-zone cooking. One side should be hot (direct heat) for searing, and the other side should be cooler (indirect heat) for slow cooking.

Grilling the Chicken

Now, let’s get to grilling:

1. Searing: Place the chicken skin-side down on the hot side of the grill. Sear for about 2-3 minutes to get nice grill marks, then flip and sear for another 2-3 minutes.
2. Indirect Cooking: Move the chicken to the cooler side, close the lid, and let it cook indirectly. This method ensures even cooking without burning the exterior.
   • Cook chicken parts like thighs and drumsticks for 30-45 minutes, wings for 20-30 minutes, and half a chicken for 45 minutes to 1 hour.
   • Use a thermometer to check for doneness; the internal temperature should be at least 165°F (75°C).
3. Resting: Let the chicken rest for 5-10 minutes after grilling. This allows juices to redistribute, keeping your chicken moist.

Ensuring Safe Cooking

Grilling chicken requires careful attention to safety:

• Temperature Checks: Always use a meat thermometer to avoid undercooked or overcooked chicken.
• No Cross Contamination: Keep raw chicken separate from other foods and ensure you wash your hands after handling raw meat.
• Clean Grill: Clean the grill after each use to prevent bacterial growth.

Serving Suggestions

Serve your gas grilled chicken with:

• Freshly grilled vegetables for a well-rounded meal.
• A colorful salad to balance out the richness of the chicken.
• Hearty sides like grilled corn or potato salad.
• Don’t forget the barbecue sauce or a homemade aioli for dipping!

🍴 Note: Always let the chicken rest for a few minutes before slicing to keep the juices locked in.

By following these steps, you'll be able to grill chicken that's not only safe but also succulent and full of flavor. The key is preparation, from choosing the right chicken to marinating it for taste and tenderness. With the grill set up correctly for two-zone cooking and constant vigilance, your gas grilled chicken will be the star of your next barbecue or simple weeknight dinner. Whether you're a novice griller or a seasoned pro, this recipe offers something for everyone, ensuring you can enjoy this timeless dish with confidence and flair.

How long should I marinate chicken before grilling?

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Marinating chicken for at least 3 hours can significantly enhance the flavor and texture. For deeper flavor, you can marinate it overnight in the refrigerator. Always ensure the chicken is properly covered in the marinade and turned occasionally for even absorption.

Can I grill frozen chicken?

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Yes, you can grill chicken directly from frozen, but it will take longer to cook. It’s crucial to ensure the internal temperature reaches 165°F (75°C) to guarantee safety. Add an extra 50% of the usual cooking time to accommodate the frozen state.

What’s the best way to keep chicken moist while grilling?

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Using bone-in, skin-on chicken helps retain moisture. Marinating or brining the chicken beforehand also locks in moisture. Cooking with a two-zone setup on the grill, searing first on direct heat and then finishing on indirect heat, is key to preventing overcooking and keeping the chicken moist.