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How to Grill Food


Grilling Chicken
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It's hard to imagine a more popular food than chicken, or an easier food to fix on the grill. Chicken pieces are especially versatile and little needs to be done to get them ready to cook. But don't be afraid to use grilling to prepare just about any kind of poultry -- even a whole turkey. On the following pages, we've outlined the basic steps for successfully grilling a variety of poultry favorites. We'll start with chicken.

Chicken Quarters

These can be a challenge since dark meat takes longer to cook than light meat. Be prepared to move the chicken pieces if a flare-up occurs.

To grill chicken quarters:

  1. Marinate chicken, if desired, reserving some of the marinade to use as a basting sauce.

  2. Prepare barbecue grill for direct cooking.

  3. Drain chicken, if marinated.

  4. Place chicken on preheated grid.

  5. Grill chicken 6 to 8 inches from heat 15 minutes, brushing frequently with sauce, if desired.

  6. Turn chicken over. Grill 15 minutes more or until chicken is tender and juices run clear, brushing frequently with sauce, if using.

    When grilling chicken quarters, brushing chicken frequently with a flavorful sauce is a great way to add flavor.
    © 2006 Publications International, Ltd.
    Brushing chicken frequently with a
    tasty sauce is a great way to add flavor.

Boneless, Skinless Chicken Breast Halves or Thighs

These low-fat favorites are quick and delicious on the grill, but can overcook in a matter of second. The trick is to pull one piece and cut it open to check doneness.

To grill boneless, skinless chicken breast halves or thighs:
  1. Prepare barbecue grill for direct cooking, using a single layer of coals.

  2. Oil hot grid to help prevent sticking and place chicken on preheated grid.

  3. Brush one side of chicken with oil; place on preheated grid, oil side down. Brush other sides with oil.

    When grilling chicken breasts, brushing the chicken with oil will help keep the meat moist and prevent sticking.
    © 2006 Publications International, Ltd.
    Brushing chicken with oil will help
    keep the meat moist and prevent sticking.

  4. Grill chicken, on covered grill, 6 to 8 minutes until chicken is no longer pink in center, turning chicken over halfway through cooking.
Skewered Strips

(made with 1 pound boneless, skinless chicken breast halves)

To grill skewered strips:
  1. Slice chicken crosswise into 3/8-inch-wide strips. Marinate chicken in the refrigerator using your favorite marinade; reserve half of the marinade.

  2. Prepare barbecue grill for direct cooking.

  3. Drain chicken. Weave 3 to 4 chicken pieces accordion style onto each skewer, alternating with green onion pieces, if desired. Brush with reserved marinade.

    When grilling chicken skewered strips, thread the green onion pieces crosswise on the skewers.
    © 2006 Publications International, Ltd.
    Thread the green onion pieces
    crosswise on the skewers.

  4. Place skewers on preheated grid.

  5. Grill skewers, on uncovered grill, over medium-hot coals 6 to 8 minutes or until chicken is no longer pink in center, turning halfway through grilling time.
You've got the chicken basics down, why not try something more adventurous? We look at Cornish hens in the next section.


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