Introduction
Grilling chicken over charcoal can lead to moist, delicious results – if you know what you’re doing. With the right techniques and a little practice, you can master cooking charcoal chicken near me and enjoy tender, juicy meat with tons of smoky, barbecue flavor. Follow these 10 tips for grilling the most mouthwatering charcoal chicken near me every time.
Choose Bone-In Chicken Pieces
Bone-in chicken pieces like thighs and drumsticks have more flavor and stay moister during grilling. The bone conducts heat slower than meat, preventing overcooking, while natural fats baste the meat. Skin-on pieces have even more moisture and flavor.
Brine the Chicken First
Soaking chicken in a saltwater brine solution before grilling helps ensure a juicy, well-seasoned finished product. The brine seasoned the meat all the way through and keeps moisture locked inside. Brine chicken pieces for 30 minutes up to overnight.
Pat Chicken Dry
After brining, pat the chicken pieces completely dry with paper towels. This helps promote browning and creates a nice crust when grilling. Any excess moisture on the surface can inhibit the Maillard reaction.
Apply a Dry Rub
For the best charcoal chicken flavor, coat pieces in a dry spice rub before hitting the grill. The rub adds another layer of flavor and encourages a crispy skin to form. Use Cajun seasoning, herb blends, brown sugar, chili powder, or other dry spices.
Arrange Coals for 2-Zone Grilling
Pile charcoal higher on one side of the grill to create direct and indirect cooking zones. Sear chicken over direct heat, then move to indirect heat to finish cooking through without burning.
Sear the Skin Side First
After oiling the grill grates, place chicken pieces skin-side down first to start. Searing the skin for a few minutes before flipping helps render fat and achieve a crispier skin.
Don’t Move Chicken Too Much
For best results, flip chicken only once halfway through cooking. Moving it frequently can prevent browning. Give pieces at least 5-6 minutes undisturbed on each side.
Cook Thighs and Drumsticks Separately
Since dark meat takes longer to cook than white meat, grill thighs and drumsticks on their own first. Cook chicken breasts separately so they don’t overcook. This ensures everything finishes perfectly.
Check for Doneness
The best way to test for doneness is using a meat thermometer. Chicken is safely cooked through at 165°F. Thighs and drumsticks may take 30-45 minutes total to reach this temp.
Let Chicken Rest
Never slice into hot chicken right off the grill! Letting it rest for 5-10 minutes allows juices to redistribute so they don’t run out when cutting. Tent loosely with foil while resting for best results.
Grilling charcoal chicken near me may take some practice, but follow these tips and you’ll be biting into tender, smoky, juice-filled chicken in no time. Rely on a meat thermometer and arrange coals for 2-zone grilling for foolproof results. For more grilling tips and recipes, check out our barbecue blog.
Conclusion
Achieving delicious grilled chicken at home is easy when you use simple techniques like brining, dry rubs and indirect heat. With the right tools and a little patience, your charcoal chicken will rival any barbeque joint. Experiment with different wood chips or spice rubs to put your unique spin on classic charcoal grilled chicken.
FAQs
What is the best charcoal for grilling chicken?
Lump charcoal burns hotter and imparts a wood-fired flavor. Briquettes are a consistent, inexpensive option. Choose a reputable brand for best results.
How long does it take to grill bone-in chicken pieces?
Thighs and drumsticks take about 30-45 minutes total, while chicken breasts need only 12-18 minutes. Use a meat thermometer for perfectly cooked chicken every time.
Can you grill frozen chicken on charcoal?
Yes, but thawed chicken is ideal. Thicker pieces may cook unevenly from the frozen state. Defrost first in the refrigerator overnight for juicier, tastier results.
Should chicken be marinated before grilling on charcoal?
Marinades are optional but can make chicken extra flavorful. Opt for oil, acid, and spice-based marinades without too much sugar, which can burn. Marinate 1-24 hours.
What are some grilling mistakes to avoid?
Don’t grill chicken over direct high heat the entire time. Flipping too frequently can also cause issues. Undercooking and not resting chicken before serving are common mistakes as well.
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