Hey, this is Chef Perry, thanks for joining me!
Today we’re gonna talk GRILLING. Specifically, some of my favorite tips for grilling chicken. Now, while boneless-skinless chicken breasts are the current darling of the American grill, I almost always opt for thighs instead.
They have more flavor, and are more forgiving than breasts, as they don’t dry out nearly as quickly.
Tip One: I always brine my chicken for a couple of hours in a simple salt & sugar brine. This adds some flavor, and helps the chicken to retain a lot of moisture.
Tip 2: With chicken, whether it’s boneless thighs, or whole drumsticks, I prefer to dip instead of brush, so I have a bowl of my favorite sauce right next to the grill.
First off, we’re going to get a 2 zone fire going under our grill (see link below). You can do the same thing with a gas grill, by turning one side on HIGH and the other side on LOW (or the outside burners on HIGH and the middle to LOW.)
Brush the thighs with a little oil, and place them on the hot side of the grill. If you brined them, don’t add any salt.
Once they have a little char on both sides, dip each thigh into your sauce bowl, making sure to coat both sides evenly. Place the sauced thighs on the LOW side of the grill, to help set the first layer of glaze.
After a minute or two, flip them over. Once the glaze has set on both sides, dip them again. For a thick sauce, like this one, you probably only need to dip them twice.
For thinner sauces it might take 3 or 4 dips to get a really good glaze.
Put them back on the LOW side, and repeat as needed. If you like a little more char on your chicken, flip the chicken quickly back onto the hot side, just before they’re done. Be careful, most sauces have a lot of sugar, and a “little char” can quickly become a burnt mess.
My favorite way to serve these thighs is on a toasted pretzel bun with some homemade sesame-cilantro slaw (recipe below).
So, there you go. Any questions? Post them below, or use the contact form!
- My favorite bbq sauce for grilled chicken
- Building Multi-Zone Fires
- Sesame-Cilantro Slaw
- The Home Chef: Transforming the American Kitchen