You have no items in your cart.
I don’t know if you have ever gone to an outdoor barbeque party where they serve chicken….if you could really call it that. Often, the outside gets blackened while the inside is still not done. Because of this, you may be reluctant to make chicken on the grill yourself. No worries, there are just a few simple steps to making beautifully cooked, tender chicken on the grill. In fact, you may never want to use your oven or stovetop to cook chicken again!
I like to cook boneless, skinless breasts on the grill, but you can cook any cut of chicken—even a whole chicken on the grill using this method.
Step #1: Make a rub, sauce, or marinade for your chicken. I am partial to the Cajun Rub listed in Steven Raichlen’s “How to Grill”:
¼ cup course salt
¼ cup sweet paprika
1 Tbsp garlic flakes
1 Tbsp dried Thyme leaves
1 Tbsp dried oregano
1 Tbsp black pepper
2 tsp white pepper
1 – 2 tsp cayenne pepper
1 tsp ground bay leaf
Step #2: Heat up the Grill. Important: only turn on one side of the grill (on high), you will be cooking the chicken on the other side.
Step #3: Prep your chicken. All you have to do is clean the chicken, sprinkle on the rub and rub it in with your hands. If you are making chicken with skin included, try to get some of the rub under the skin.
Step #4: Place the chicken on the side of the grill that does not have the flame. If you are grilling boneless chicken breasts or thighs, you can keep the temperature on high; if you use pieces or a whole chicken, turn the temperature down just a bit.
Step #5: Cook the chicken until it is done all the way through, but still moist, turning it over once. Boneless pieces tend to take about 15 minutes, and Bone-in pieces tend to be closer to 30 minutes. An entire chicken might take up to an hour depending on your grill.
Hint for even more flavor: About half an hour before you begin step #1, soak about one cup of mesquite wood chips in water. Before lighting the grill, place soaked, drained wood in a packet made of heavy-duty aluminum foil. Poke holes in the packet to allow the smoke to escape and place the packet directly over the flame to create lots of smoke. Do everything else the same. Smoked Cajun chicken is delicious!