The More You Know: Grilling Edition

Don’t be intimidated! We’re here to help you get to know grilling with helpful info and tips.

It’s time to get to know grilling.

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.”

Pro Tip: Choose the right grilling technique.

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:

Direct Grilling icon

Direct Grilling

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.

Indirect Grilling Icon

Indirect Grilling

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.

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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.

Sometimes the trick is in the details.

Marinating makes the mmm.

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!

Baste your flavor in.

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.

You have to get your rest.

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.

A man with wide eyes and open mouth holding a spatula looking a large flame on a grill

Grill, you GOT this!

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!