It's easy to overcook your chicken, but it's just as easy to make it perfectly juicy if you follow these tips.
on hand and make sure to cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit for food safety.To lock the moisture inside the chicken throughout the grilling process, “lHandsome Devil
in Newburgh, New York. “The introduction of a brine increases the moisture throughout any cut of chicken, and the saltiness and acidity of the brine make for an extra tender end result.” You can use either a wet brine or a dry brine , and the chicken should start brining just a few hours before it goes on the grill.If brining is the secret weapon to perfectly textured grilled chicken, then a marinade, which can include oil, vinegar, mustard, barbecue sauce and any number of herbs and seasonings, is the key to standout flavor.in Asheville, North Carolina. “I’ll use whatever is in the fridge to throw together a quick mustard marinade or chimichurri.
Kim lets the brined chicken rest in the fridge for up to 48 hours before putting it on a medium-high grill skin-side down, and grilling until the internal temperature reaches 165 degrees.
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