Grilling Tips & Tricks for Perfect Chicken Every Time

Whether you’re a seasoned pro or just getting your tongs ready, these tips will help you turn every piece of chicken into a showstopper. Let’s get grilling!

How to Choose the Best Chicken for Grilling

When it comes to grilling greatness, it all starts with the bird. Look for USDA-grade chicken—you want meat that’s plump, fresh-looking, and free from any odd spots. For the juiciest results, pick bone-in, skin-on pieces. Thighs and whole chickens are especially forgiving and delicious on the grill. Trust me, choosing chicken with the right fat-to-skin ratio is the secret to that mouthwatering flavor and texture.

Preparing Chicken for Grilling or Smoking

Marinating and Brining:

• A simple marinade can do wonders for your chicken’s tenderness and taste. Quick marinades (just 30 minutes) are perfect for chicken breasts, while larger cuts or whole birds love a longer soak—think 4–6 hours, or overnight if you’re planning ahead.
• Try classic buttermilk or a yogurt base for a little extra richness, like our new Smoked Curry Yogurt Marinade. For big cuts, dry brining with a sprinkle of salt a day before grilling locks in moisture—your future self will thank you.

Before Grilling:

• Pat your chicken dry before it hits the grill. This little step helps you get that gloriously crispy, golden skin.
• Brush on a bit of oil for even browning—easy and effective!

Dry Rubs:

• Rubs are a flavor lover’s best friend. Mix your favorite spices or a store- bought blend with oil for a paste, slather it on, and let the chicken rest—a quick 15–30 minutes for breasts, or a few hours for bigger pieces. The result? Deep, bold taste in every bite.

How to Prep Your Grill

A well-prepped grill is your best pal in the backyard. Clean those grates (your chicken will thank you by not sticking), oil them up after preheating, and make sure you’re fueled up with enough charcoal, wood, or propane to get you through the cook.

Grilling Chicken: Sanderson Farms Expert Techniques

Cook at the Right Temperature:

• Chicken loves medium, indirect heat. For charcoal, set up a two-zone fire (coals on one side); for gas, turn it to medium. Always use a meat thermometer and aim for 165°F—poke it into the thickest part, steering clear of the bone for an accurate read.

While Grilling:

• Keep the grill covered to lock in heat and help your chicken cook evenly. No lid? An upside-down foil pan works in a pinch.
• Flip your chicken at least twice for a crispy, even crust, and start basting about 15 minutes before it’s done. Sauces and glazes are best added in the final 5 minutes—this keeps them tasty, not charred.

Enhance Flavor:

• Smoky notes make chicken unforgettable. Soak wood chips (think hickory, apple, or cherry) for a gentle smoke, or toss some fresh rosemary or sage directly on the grill for a subtle, aromatic touch.
• For super crispy skin, try the brick method—flatten your chicken under a foil- wrapped brick for an evenly cooked, golden finish.

Smoking Chicken: Step-by-Step Tips

Temperature Tips for Smoking:

• Start low and slow at 225°F, then finish with a quick blast at 325°F for that coveted crispy skin. Pull your chicken at 160°F—it’ll reach peak juiciness as it rests.

Smoking Essentials:

• Patience pays off! Keep the lid closed for about 1–1.5 hours to maintain that perfect smoky environment.
• No smoker? Make your own smoke box: soak wood chips, wrap them in foil, and pop them over the heat. Mild fruitwoods like apple and cherry deliver a gentle flavor, while hickory packs a savory punch. Mix them for a flavor combo that’s sure to impress.

After Grilling or Smoking: The Final Touch

• Let your chicken rest for five minutes before carving—that’s how you lock in all those flavorful juices. For smoked chicken, loosely tent with foil as it finishes cooking.
• Add a sprinkle of finishing salt (try mixing coarse sea salt with a dash of herbs or chili flakes) for that chef’s touch right before serving.

Grill Like a Pro with Sanderson Farms’ Favorites

With these tips, you’re ready to serve up chicken that’s juicy, flavorful, and worthy of any gathering. Whether it’s a family barbecue or a special celebration, you can count on high-quality chicken to make every meal a hit. Now, go ahead—grill with confidence and enjoy every delicious bite!

Frequently Asked Questions

What’s the best temperature to grill chicken?

Medium, indirect heat is your friend. Always check that internal temp—165°F is the sweet spot for safety and succulence. Check out more cooking temperature specifics here.

Should I marinate chicken before grilling?

Absolutely! Even a quick 30-minute soak boosts flavor and tenderness. Whole chickens like a longer bath—think 4–6 hours.

Which woods are best for smoking chicken?

Apple and cherry are top picks for mild, fruity smoke. Hickory brings a bolder taste, and mixing them is a pro move for complexity.

Why choose Sanderson Farms?

Because you deserve premium chicken that’s always juicy, flavorful, and perfect for grilling or smoking. Trust your grill to the best!