How to Prepare Grilled Chicken

Grilled chicken is a flavorful and simple dish to make. Your family will love it and will want to enjoy this tasty meal every day. Follow the steps below to learn how to grill chicken breasts, thighs, or even a whole chicken.

Preheat the oven to 200°C. If you're using a convection oven, make sure to preheat it to 190°C.

Rinse the chicken with cold water. Be sure to clean the inside of the chicken's cavity. If there are any internal organs left, remove them at this stage. Rinsing with cold water is essential because warm water can encourage bacterial growth.

Place the chicken on a plate and pat it dry with paper towels. The drier the chicken, the better it will roast. If there is too much moisture, the chicken will steam rather than roast.

Stuff half an onion into the chicken's cavity (this step is optional). You can also add a quarter of a lemon, an apple, or some herbs. These ingredients will enhance the flavor inside the chicken. Sprinkle a little salt and pepper as well. Then, tie the chicken's legs together using cooking twine.

Season the outside of the chicken with herbs and spices. You can also brush the chicken skin with olive oil, butter, or fat. Don't forget to sprinkle some salt and pepper. Be sure to evenly coat the entire surface of the chicken with the seasonings.

Place the chicken (on a roasting tray) in the oven. Make sure the oven is preheated to 200°C. Roast the chicken for 50 to 60 minutes if it weighs between 1 to 1.5 kg.

• Alternatively, you can cover the roasting tray and chicken with foil. Roast the chicken covered for 60 minutes, then remove the foil and continue roasting for an additional 20-30 minutes, or until the juices run clear. This method will help make the skin crispy.

Remove the chicken from the oven once it's fully roasted. Let the chicken rest for 15 minutes before cutting it into pieces. Don't forget to remove the twine tied around the chicken's legs.

Keep the chicken fat left in the roasting tray. You can use it to make chicken soup or gravy.

Rinse the chicken breasts. Use only cold water, as warm water can encourage bacterial growth. Pat the chicken dry with paper towels to ensure the skin crisps up when roasted.

Season the chicken breasts. You can brush them with olive oil and sprinkle fresh herbs, or use a pre-made seasoning mix depending on your preference. Add a pinch of salt and pepper to enhance the flavor. To evenly coat the chicken, place the oil and seasoning in a resealable plastic bag. Then, add the chicken breasts, seal the bag, and shake it until the chicken is evenly covered with the seasoning.

• You can also marinate the chicken. Choose your favorite marinade and let the chicken sit in it for several hours. For richer flavor, marinate it overnight.

Place the chicken breasts on the roasting tray. Make sure they are arranged neatly in a single layer without overlapping (this means only one layer of chicken should be placed on the tray).

Roast the chicken breasts for about 35 to 45 minutes. When the liquid in the tray has evaporated, the chicken is likely done. If you have a meat thermometer, use it to check if the internal temperature has reached 70°C.

Remove the chicken breasts from the oven. If you're unsure whether the chicken is fully cooked, cut a small piece to check. If the meat is still pink, return it to the oven and continue roasting. Once cooked, let the chicken rest for 5 minutes before serving.

Rinse the chicken thighs with cold water. Use paper towels to pat the skin dry, which will help achieve a golden, crispy skin once roasted.

Season the chicken thighs. You can use any spices or oil you like. Don't forget to sprinkle some salt and pepper.

• For a healthier option, you can rub a bit of olive oil and add salt, pepper, and thyme.
• If you want crispy skin, mix ½ cup of flour with salt, pepper, garlic powder, and any herbs you enjoy (season to taste). Brush the thighs with butter or olive oil, then roll the chicken in the flour mixture.

Place the chicken thighs on a roasting tray or parchment paper. Make sure the thighs do not overlap. Put the chicken into the oven once it has reached the right temperature.

Grill the chicken thighs for 35 to 40 minutes. The grilling process is complete once the tray has no more liquid. You can insert a food thermometer into the thickest part of the thigh to check. The internal temperature should reach 70°C.

• Roasting or grilling chicken is essentially the same. If you're interested in different recipes, you can search for "grilled chicken" and "roast chicken".
• White chicken meat, like the breast, cooks faster than the darker parts of the meat.
• Adjust the cooking time if you're preparing a larger or smaller quantity of chicken than what is mentioned in this guide.

• Always remember to wash your hands, kitchen surfaces, and utensils used for handling raw chicken with warm water, as raw chicken can contain harmful bacteria like Salmonella.

• Salt
• Pepper
• Various spices, fresh herbs, meat marinades, and oil (optional)
• Flour (for chicken wings)
• Cooking twine
• Baking tray
• Paper towels
• Food thermometer