The Biggest Mistake You’re Making Grilling Chicken, According to Bobby Flay
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Overcooking is one of the quickest ways to make a good meal go south. Even the simplest of foods, like pasta, steak, or vegetables, can fall victim to high heat or a little too much time in the oven. If you find yourself overcooking proteins every so often, then this tip from Food Network star Bobby Flay is for you.
When it comes to grilling skin-on chicken, there isn’t much you have to do to bring out good flavor aside from throwing on some seasonings or using a preferred marinade, and letting the grill do its thing (Exhibit A: this mouth-watering barbecue chicken recipe.). However, Flay does recommend doing the opposite of what is usually done when grilling chicken: using low heat.
Why You Should Grill Chicken on Low Heat
Flay recently shared his cooking secrets for the best summer barbecue and grilling skin-on chicken on “The Tonight Show Starring Jimmy Fallon.” “Low heat on the grill. It’s something that people don’t really get,” Flay told the talk show host. “It’s low heat so that you want the skin to go very, very, very, very, crispy, and it kind of renders.”
Rendering will result in a juicer and tender meat because this method allows the chicken to grill in its own juices (the same logic applies for pan frying). Grilling chicken with the skin on slowly prevents any dryness within the meat and will help the protein cook more evenly while producing a nice crispy exterior that adds to the meat’s flavor overall. Grilling on high heat gives the chicken skin a greater chance of burning before the meat itself is fully cooked.
How to Cook Grilled Chicken on Low Heat
The how-to here is simple: Grill skin-on chicken on medium-low heat, between 275 and 300 degrees F. Cook the poultry skin-side down for approximately 40 to 45 minutes. Then, flip the chicken over and cook for another 15 to 20 minutes or until the internal temperature reaches 165 degrees F, per USDA guidelines. Make sure to keep a close eye on the chicken so it doesn’t overcook or you can move it around should the flames start burning the skin.
Note that this is an approximation, as these tips certainly depend on the chicken part you’re cooking (thighs, wings, breast, etc.) and how you plan to season it. To determine the grilled chicken you’d like to try out using Bobby Flay’s cooking tip, try these recipes:
