Grilled chicken is a favorite among health junkies, weight watchers, athletes who want to bulk up, and many more. It is a very healthy way to eat chicken. Chicken meat is known for its high protein content and can be consumed by dieters or those who want to gain a lot of muscle. You can grill different parts of a chicken like the legs, breast, and wings. It can be eaten whole, sliced, skewered or filleted. It is a bit difficult to grill chicken to perfection. This is because the outside can easily burn while the inside is still raw. Here are some important tips for before, grilling and after grilling to appreciate the full flavor of grilled chicken. These grilling tips are best appreciated with a Coleman Roadtrip Grill LXE grill.

pre-roasted

1. Keep chicken cold in the refrigerator and take it out only if it is ready to cook. Thaw first before placing on top of the grill.

2. Paint or coat grill grate with oil or use nonstick spray. This will prevent the chicken from sticking to the grill. Chicken skin also has natural oils that can prevent sticking.

3. Keep grill hot before adding chicken.

4. Use a wide metal spatula or long-handled tongs to handle the chicken. Don’t use a fork because the juices will run out. Save them there.

intense interrogation

1. It is best to use low to medium heat to roast the chicken.

2. Distribute charcoal so there is even heat distribution. This is where using propane gas grills like the Coleman Roadtrip Grill LXE is best. The heat is evenly distributed and there is no messy charcoal.

3. The distance between the grill grate and the burning charcoal should be 5-10 inches to prevent the chicken from overcooking. It is best not to brown the chicken; this can leave the interior raw.

4. Large slices of chicken meat generally take 30 minutes to 1 hour to cook. It cooks less if the chicken is boneless, separated or cut into thin slices.

5. You can use two ways to tell if the chicken is done. The first way is to get a meat thermometer and check the temperature. For whole chickens, the optimum temperature is 180 to 185 degrees Fahrenheit. For the chest parts, a temperature of 170 degrees Fahrenheit is sufficient. The other way is to cut through one side of the chicken and assess the surface of the cut. If the pink color is gone, that means it’s already cooked.

6. Don’t forget to flip the chicken just once to cook the other side. Keep the grill lid closed to seal in the heat and distribute it evenly. It also prevents too much oxygen from getting in and causing breakouts.

After grilling

1. Before serving, let the grilled chicken cool for a few minutes. This will help keep the juices in.

2. Add spices or toppings after grilling or when chicken is almost finished. This is also true for barbecue sauce. The sugar content of sauces will burn the chicken meat if you put them on the chicken before grilling.

3. Chicken meat is notorious for sticking to a dirty grill. Be sure to clean your grill before the next chicken barbecue. Otherwise, the charred bits of the old chicken will stick to the one you’re cooking.

There you go. Mastering grilled chicken to perfection takes time and practice. To cook it thoroughly and evenly, make sure you have the right grill.