Healthy Tips for Grilling Chicken

Remove the Skin

Removing the skin also removes one of the largest sources of fat on a chicken. Although some people prefer to leave the skin on for grilling, chicken can be grilled easily without it. In fact, grilling at a higher temperature helps to keep the flavorful juices inside.

Clean Thoroughly

Once the skin has been removed, go over the meat thoroughly to eliminate any other areas of fat or feathers that may have been left behind. Rinse with warm water to get rid of any germs that might be picked up during the cleaning process.

Use the Proper Temperature

High heat sears chicken, holding in the juices and preserving flavor. If a lower temp is desired, it may be easier to leave the skin on until the chicken is served. The lower the cooking temperature, the longer the meat will take to cook. Always check each piece of chicken to ensure it is cooked completely through.

To Bread or Not to Bread

Some people like breading, others do not. It's a personal choice and should be exercised accordingly. If breading is chosen, thoroughly coat the meat on both sides before placing on the grill. Greasing the grill or spraying with a cooking spray will keep the chicken from sticking to the rack of the grill. Greasing the grill is a good idea whether the chicken will be breaded or not.

Always Check for Doneness

This can be accomplished in a few different ways. The chicken can be cut open to see if any pink remains barbecues Colorado. A knife can be used to cut a small slit in the top of a large chicken breast. When pressure is applied and the juices begin to flow out, check to see what color they are. If they are clear, the chicken is done. If they are even slightly pink, allow each piece to cook until the juices run clear.