Grilling is not just about slapping a hunk of meat on a metal grate; it’s an art that involves mastering different techniques, methods, and using the right tools. But it’s not something that you should be afraid of.
We’re here to share some helpful info, tips, and techniques that you may not have heard of or tried yet in your grilling journey. Knowing these things could put you one step closer to owning or earning the moniker “Grill Master.”
Wait, there’s more than one technique? Yup! And choosing the right one for what you plan to grill is crucial to achieving the end result you desire. Here are the main grilling techniques to get you started:
This is the most common grilling technique, where food is cooked directly over the heat source. It’s perfect for cooking thinner cuts of chicken or veggies that cook quickly, such as kebabs.
This technique involves cooking food away from the heat source, using the grill’s lid to trap heat and smoke. It’s ideal for cooking larger cuts of meat or thicker vegetables that require longer cooking times, such as whole breasts or potatoes.
Smoking is a slow cooking technique that involves using wood chips to infuse food with a smoky flavor. It’s perfect for cooking whole chickens.
Marinating is a great way to add flavor and tenderness to chicken before grilling. Our marinated products prove that. But you can make your own marinades too! Simply soak in your preferred mixture of oil, vinegar, and herbs or spices for a 30 minutes—24 hours before cooking. There are tons of different marinade recipes you can make yourself or you can use a bottled one from the store. It’s important not to over-marinate chicken, as the acid in the marinade can break down the protein fibers and make the meat mushy. No one likes mushy meat! A good rule of thumb is to not marinate chicken for more than 24 hours. Give it a try with these delicious marinated Garlic Parmesan Chicken Thighs!
Basting involves brushing sauce over the meat while it’s cooking to add flavor and moisture. Place your chicken on the grill and cook for 5–7 minutes on one side, then flip it over. Begin basting the chicken with your sauce or marinade using a heat-resistant basting brush close to the end of cooking time so you won’t burn the sauce you’re basting with. Don’t forget to get both sides! Put your basting skills to the test with this tasty Peanut Chicken Satay.
Resting chicken after grilling allows the juices to redistribute and makes it juicier and more flavorful. Simply cover with foil and let it rest for 5–15 minutes before serving. Avoid cutting the chicken right away. This will cause the juices to spill out of the meat and you’ll end up with drier, not as tasty chicken.
These tips should get you started on the path to a season full of grilling glory. So, get out there and grill. Preferably with Georges Farmers Market chicken!
And if you need some MORE inspiration to get started check out our recipe page.
Good luck and happy grilling!
For all cooking methods, heat to an internal temperature of 165° F.
Preferred method
Place frozen nuggets in nonstick skillet.
Heat on medium for 3 to 5 minutes or until warm.
Center frozen microwaves on microwave safe plate.
Heat nuggets covered on high:
For each additional 1/2 cup add 30 seconds.
Do not overheat. Appliances may vary. Heating times are approximate.
Chicken will be very hot! Handle with caution after they have been heated. Let cool 1 to 2 minutes before eating.
Preheat oven to 350° F
Place frozen nuggets on a baking sheet that has been sprayed with nonstick spray.
Heat for 8 minutes, flip nuggets and heat an additional 8 1/2 minutes or until internal temperature reaches 165° F.
Appliances may vary, adjust accordingly.
Remove and let stand 2 minutes before serving.
Preheat air fryer to 350° F
Place frozen nuggets in the air fryer basket. Do not use nonstick spray.
Heat for 4 minutes, flip nuggets and heat an additional 4 minutes or until internal temperature reaches 165° F.
Pull nuggets from air fryer basket and let stand 2 minutes before serving.
For all cooking methods, heat to an internal temperature of 165° F.
Preferred method
Place frozen tenderloins in nonstick skillet.
Heat on medium for 3 to 5 minutes or until warm.
Center frozen tenderloins on microwave safe plate.
Heat tenderloins covered on high:
For each additional tenderloin add 30 seconds.
Do not overheat. Appliances may vary. Heating times are approximate.
Chicken will be very hot! Handle with caution after they have been heated. Let cool 1 to 2 minutes before eating.
Preheat oven to 350° F
Place frozen tenderloins on a baking sheet that has been sprayed with nonstick spray.
Heat for 9 1/2 minutes, flip fillets and heat an additional 8 minutes or until internal temperature reaches 165° F.
Appliances may vary, adjust accordingly.
Remove and let stand 2 minutes before serving.
Preheat air fryer to 350° F
Place frozen tenderloins in the air fryer basket. Do not use nonstick spray.
Heat for 5 minutes, flip breasts and heat an additional 4 minutes or until internal temperature reaches 165° F.
Pull tenderloins from air fryer basket and let stand 2 minutes before serving.
For all cooking methods, heat to an internal temperature of 165° F.
Preferred method
Place frozen breasts in nonstick skillet.
Heat on medium for 3 to 5 minutes or until warm.
Center frozen breasts on microwave safe plate.
Heat breasts covered on high:
For each additional breast add 1 minute.
Do not overheat. Appliances may vary. Heating times are approximate.
Chicken will be very hot! Handle with caution after they have been heated. Let cool 1 to 2 minutes before eating.
Preheat oven to 350° F.
Place frozen breasts on a baking sheet that has been sprayed with nonstick spray.
Heat for 13 minutes, flip breasts and heat an additional 13 minutes or until internal temperature reaches 165° F.
Appliances may vary, adjust accordingly.
Remove and let stand 2 minutes before serving.
Preheat air fryer to 350° F.
Place frozen breasts in the air fryer basket. Do not use nonstick spray.
Heat for 8 minutes, flip breasts and heat an additional 8 minutes or until internal temperature reaches 165° F.
Pull breasts from air fryer basket and let stand 2 minutes before serving.
Whole wheat English muffin sandwiched around pork sausage patty with scrambled egg and melted cheddar cheese.
Serving size: 4
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes
Ingredients
4 George’s Farmers Market Pork Sausage Patties
4 Eggs
4 teaspoons heavy whipping cream
Vegetable oil, for cooking
4 slices Cheddar cheese
4 Whole wheat English muffins, toasted
Instructions
Brioche bread slices soaked in a vanilla egg mixture and toasted golden with turkey sausage patties and served with strawberry butter, fresh strawberries and maple syrup.
Serving size: 4-6
Prep time: 15 minutes | Cook time: 20 minutes | Total time: 35 minutes
Ingredients
9 George’s Farmers Market Turkey Sausage Patties
4 eggs
1/3 cup heavy whipping cream
1 tablespoon vanilla extract
2 tablespoons honey
6 slices brioche bread
¼ cup unsalted butter, softened
¼ cup strawberry jam
Maple syrup, to taste
Sliced strawberries, garnish
Instructions
Red bell peppers with yellow onions mixed with pepperjack cheese, corn and black beans in fluffy eggs topped with pork sausage and baked golden in a tortilla crust. Served with pico de gallo.
Serving size: 4-6
Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes
Ingredients
6 George’s Farmers Market Pork Sausage Patties
¼ cup diced red bell pepper
¼ cup diced yellow onion
¼ cup corn
¼ cup black beans
6 eggs
¼ cup heavy whipping cream
6 corn tortillas (4” street taco size)
½ cup shredded pepperjack cheese
Pico de gallo, garnish
Instructions
Spinach, sun-dried tomatoes and feta cheese wiped in egg whites and topped with turkey sausage patties baked golden in muffin cups. Served with tzatziki sauce.
Serving size: 6
Prep time: 10 minutes | Cook time: 30 minutes | Total time: 40minutes
Ingredients
6 George’s Farmers Market Turkey Sausage Patties
12 egg whites
3 teaspoons heavy whipping cream
¾ cup freshly chopped spinach
3 tablespoons chopped sun-dried tomatoes
3 tablespoons crumbled feta cheese
Tzatziki sauce, garnish
Instructions