SIMPLE Grilled BBQ Chicken

Guess what time it is!! IT’S GRILLING TIME! Specifically, BBQ Chicken time.

Grilling chicken seems to befuddle quite a few people.  How exactly do you cook chicken on an outside grill where the temperature can be anything but consistent?  Keep it tender and moist, yet have those beautiful grill marks?

Well, we at Simple Party Foods are here to help you conquer these things and make you look like a Rockstar, all while keeping things SIMPLE.

What commonly goes wrong?:

1. First, the meat needs to be cooked all the way through, yet remain moist and juicy.
2. Second, the skin needs to be crispy with a slight char, but not burnt.

See the dilemma?

In order to achieve a moist succulent piece of chicken it needs low – medium heat.  High heat will cook the outside too quickly and leave the inside undercooked, and most, if not all, of your guests will not be pleased with pink chicken.

YET, high heat is required in order to achieve a crispy, yet not burnt outside.

The Secret: Two-Zone Grilling

The mistake most people make is blasting the meat on high heat the whole time. To get it right, you need to master the “Two-Zone” method:

• The “Cool” Side: Set half your burners to low. This is where the slow cooking happens. We cook the chicken skin-side down here first to render out the fat and ensure it's juicy all the way through.
• The “Rocket Ship” Side: Set the other side of your burners to high. This is where we'll finish the chicken for that perfect caramelization.

The Pro-Level Finish

Once your chicken hits 150°F, it's game time. Move it over to the “Rocket Ship” side and slather it with our signature BBQ sauce. The sugar in the sauce will bubble and caramelize in seconds, giving you that crispy, sticky, legendary finish your guests will be talking about all week.

---

NEED SOME SIDES?

Print