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.