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Grilled chicken is a backyard classic. But it often turns out dry and bland instead of crisp and juicy—or inexplicably both burnt and raw. So how do you get it just right? Read on for all the info.
To ensure juicy, flavorful grilled chicken, start with bone-in, skin-on breasts. For a detailed step-by-step guide, check out our How to Grill Chicken story.
Chicken at its best is juicy and tender. This article details how to tenderize chicken before cooking and ensure that it remains tender through the cooking process.
Looking for ways to spice up your cookout? Food Network has all the grilled chicken recipes you need, from sweet-and-smoky BBQ to spicy jerk chicken (and everything in between).
Find the best easy-to-make grilled chicken recipes and ideas for your summer barbecue or grilling party from Food Network.
It may sound simple, but grilling chicken is challenging for many cooks. Too often, it ends up dry and bland or (inexplicably) both burnt and raw!
Learn how to grill chicken wings with Katie Lee Biegel's simple method that achieves perfectly crispy Buffalo wings every time.
A two-zone fire is the best way to control the heat. It creates a hot area for direct, high-heat cooking and a cooler one for indirect heat. Use the hot side for searing, marking and crisping.
With your knife parallel to the cutting board, slice four 8-ounce chicken breasts in half horizontally without cutting all the way through; open like a book.
Watch and learn how to butterfly, or spatchcock, a chicken. Butterflying a chicken is a great technique for grilling or oven-roasting as it will cook faster and more evenly.