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You deserve the best—100% all-natural chicken, no added water or salt, and perfect for every grilling or smoking adventure.

While preparing your meals be mindful of keeping your hands washed with warm soapy water after touching raw chicken.

The Danger Zone is between 40°F and 140°F—where bacteria thrive. If your cooked chicken sits out for more than 2 hours (or 1 hour in the heat), it’s time to toss it. For peace of mind, serve Sanderson Farms chicken fresh and fast!

Keep it covered – use mesh food tents, aluminum foil or tightly sealed containers to cover platters and use natural repellents such as sliced lemons with clove in a bowl, or small jars of vinegar and mint around your table.

Ditch the kitchen chaos—stash all your chicken grilling tools in a trusty old toolbox. From tongs and serving spoons to grill brushes, you’ll have everything handy and organized. Toolboxes with drawers are perfect for separating utensils, spices, and even those must-have extras like sunscreen and first aid kits.

Add sauces and glazes during the last 5 minutes of grilling/cooking to keep the sauce from burning.

Double up on coolers—one for your Sanderson Farms chicken, one for drinks. Keeping your chicken separate from the drink cooler (which everyone opens repeatedly) ensures your food stays safely chilled.

Hot or cold, chicken safety matters! If you’ve cooked your chicken ahead, keep it wrapped in foil, a zip top bag or sealed container. Bringing raw chicken? Keep it on ice in its own cooler and make sure it stays below 40°F for safe, delicious tailgate meals.

When refrigerating chicken leftovers, remove any stuffing and store it in a separate container.

When grilling chicken, aim for medium, indirect heat. For charcoal, set up a two-zone fire (coals on one side); for gas, keep it at medium. Always check with a meat thermometer—165°F is the magic number for safe, juicy chicken.

Start low and slow at 225°F, then finish with a blast at 325°F for crispy skin. Pull your chicken from the grill at 160°F—it’ll finish cooking as it rests.

If you’re reheating leftovers, cover the container to retain moisture and ensure that the chicken is heated all the way through.

Apple and cherry wood chips for sweet and fruity notes, pecan wood chips for nutty undertones, or hickory for a classic, bold smokiness. Mix and match to create your own signature blend.

Chicken products should be taken home immediately from the grocery store and promptly placed in the refrigerator. Don’t leave chicken on the countertop or let it get above 40 degrees. Fresh chicken can be refrigerated in its original packaging and should be placed in the coldest area of the fridge. If your refrigerator has a designated drawer for meat, that’s perfect!

Make sure your perishables, including chicken, are the last thing you place into your cart before checkout.

Keep that lid closed! It locks in heat and helps your chicken cook evenly. No lid? An upside-down foil pan will do the trick.

Survey the package for any tears or holes and check the “use or sell by” date.  The “use/sell by” date indicates the last day the product should be sold or cooked fresh. If it is not cooked by the stated date, it should be frozen or removed from the store shelf.

Set up a simple waste station with clearly marked bins for trash and recycling. When your tailgating area is tidy, everyone has more fun—and it’s easier to pack up after the big win.

Use a dry rub to lock in bold flavor fast. Mix up your favorite spices (or grab a blend), add a little oil for a paste, and slather it on. Rest for at least 15 minutes, then grill for flavor-packed chicken in a flash.

Keep clean work area and separate raw chicken from other foods to prepare safe meals. Always wash hands, countertops, cutting boards, knives, and utensils with hot, soapy water before touching other foods. Replace dish towels used around raw proteins to maintain kitchen hygiene and prevent contamination.

Chicken should always be cooked thoroughly. To ensure this, follow recommended cooking times and make sure your chicken reaches the proper internal temperature by using a calibrated meat thermometer. The USDA recommends all chicken, regardless of cut, reach a safe minimum internal temperature of 165°F.

Repurpose a cardboard drink carton to corral all your condiments. It’s easy to pass around, keeps your sauces organized, and makes space management simple—even at a packed tailgate.

Thaw frozen chicken in the refrigerator, not on the countertop. This takes about five hours per pound, so plan ahead. For quicker thawing, immerse wrapped poultry in cold water, changing the water every 30 minutes. You can also use a microwave—follow manufacturer instructions and watch carefully to avoid cooking parts while thawing.

Keep raw chicken separate from other items in your grocery cart to prevent cross-contamination.

After grilling, let your chicken rest for five minutes before carving—this locks in those tasty juices. For smoked chicken, tent loosely with foil as it finishes.

Absolutely! On extra hot days (90°F and up), make sure your chicken is eaten or stashed in a cooler within 1 hour of cooking to keep it out of the “Danger Zone.”

Temperature is key to keeping cooked chicken fresh. Keep it below 40°F or above 140°F. When transporting chicken to picnics or potlucks, use an insulated container to keep it warm or an ice chest to keep it cool. This helps prevent bacterial growth and keeps your food safe until you're ready to eat.

Want to serve up your chicken piping hot? Wrap your cooked chicken and other foods tightly in aluminum foil and towels to lock in the heat. For next-level warmth, heat up a few bricks in the oven for 30 minutes, wrap them in towels, and set them at the bottom of your cooler. Your chicken stays warm and tailgate-ready.

Keep your chicken properly chilled by storing it in the refrigerator until you’re ready to cook. This helps maintain freshness and food safety every step of the way.

Never leave cooked chicken at room temperature for more than two hours. It should be kept either hot or refrigerated. That goes for picnics and backyard barbecue's too.

Make a DIY smoke box: soak your wood chips, wrap them in foil, poke some holes, and place over the heat. Instant smoke, even on a regular grill!

If you’ve used a marinade on your raw chicken, don’t use it to coat or baste the chicken while cooking. Sauces and marinades used on raw products should never touch cooked products.

Clean grates mean no sticking—your chicken will thank you. After preheating, oil those grates and make sure you’ve got plenty of charcoal, wood, or propane on hand for uninterrupted grilling.

Once you transfer your raw chicken to a grill, pot, or pan, be sure to use a new plate for the cooked chicken. Also, be careful to never place skewers, spatulas, or tongs on a plate that had raw chicken on it. Cross-contamination can easily result.

If you choose to rinse raw chicken, be sure to thoroughly clean and disinfect any surfaces the water may have splashed onto to avoid cross-contamination.

Opt for bone-in, skin-on pieces if you want extra juicy chicken with big flavor. Chicken thighs and whole chickens are especially forgiving on the grill—tender, tasty, and hard to mess up. With Sanderson Farms chicken, you’re always off to a great start.

When grilling, flip your chicken at least twice for a perfect crust and start basting with sauce about 15 minutes before it’s done. Want ultra-crispy skin? Try the brick method: spatchcock your chicken, wrap two bricks in foil, and set them on top for the ultimate golden finish.

Soak wood chips (hickory, apple, cherry, or pecan) for at least 30 minutes—longer is even better. For a fragrant touch, toss fresh rosemary or sage directly on the grill.

Ready to master the grill? Whether you’re a barbecue rookie or a backyard legend, these chicken grilling tips will help you turn out juicy, flavorful Sanderson Farms chicken—every single time.

Always use separate cutting boards when cutting or trimming poultry to prevent cross-contamination. Never use a wooden cutting board for raw poultry.

Windy day? Stash cups, napkins, and utensils in a cake carrier or sturdy tupperware. Everything stays put, no chasing paper goods across the parking lot.

Make sure to keep your chicken in the refrigerator until you’re ready to grill. Once you put your chicken on the grill, use a new plate for the cooked chicken.

Keep tailgating essentials like cups, koozies, utensils, sauces, and snacks sorted in clear plastic bins. Everything stays visible, tidy, and a cinch to carry—making setup and cleanup a breeze.

Stay fresh and clean with a portable handwashing station. Just pack a water jug, liquid soap, and paper towels, and you’re ready for any sticky situation.

Chicken can easily elevate your favorite snacks. Pair grilled chicken with hummus and veggies for a protein-rich snack box. Or wrap sliced chicken in a tortilla or lettuce leaf for a portable roll-up snack.

Use leftover chicken in omelets or upgrade your avocado toast by adding a shredded chicken on top.

Combine chicken with eggs, Greek yogurt dips, beans, or quinoa for flavor-packed, protein-rich meals. Double the protein, double the win!

When it comes to maximizing protein while keeping calories in check, boneless, skinless chicken breast and breast tenderloins are your best friends. They’re the leanest sources of protein you can find.

Cook a batch of grilled or baked chicken at the start of the week and store it in airtight containers. This way, you’ll always have a quick protein boost ready for salads, wraps, or snacks.