BUY A GOOD BIRD

It’s pretty straightforward: Quality chickens are more delicious. Look for those that are antibiotic-free; extra points for going organic and local.

 

 

 

GET YOUR GRILL GOING

The recipes in this story call for two kinds of heat: direct, for smaller pieces like thighs and wings, and indirect, for whole birds, as in the Beer-Can Chicken above. Don’t worry–it not complicated. We show you the right way to set up your grill in our Two-Zone Fire How-To.

 

 

 

 

 

 

 

 

YOU DON’T NEED A RECIPE TO GRILL CHICKEN

Achieving a perfectly grilled piece of chicken is this simple:

1. Choose skin-on, bone-in meat. It stays moist and flavorful, even over smoky heat.

2. Small pieces cook more quickly. Prep your grill for direct heat and set the table; you’ll be eating soon.

3. Stock up on citrus. Squeeze lemons and oranges over the chicken as it cooks. This trick moistens the skin, which in turn prevents flare-ups, and we love how it tastes. Here’s that recipe we said you didn’t need (Grilled Citrus Chicken)–just promise us you won’t bring the browser out to the grill.

 

 

 

 

BUY A BRICK

In our version of chicken under a brick, this handy weight helps the butterflied bird (pictured in the slideshow above) attain its crackling skin and flattened-out shape. It’s also helpful for propping smaller chicken pieces on their sides–because we like crispy edges, too. Get a couple of bricks at a home-improvement store and wrap them in foil to use.

 

 

 

SPATCHCOCK IS NOT A DIRTY WORD

In fact, it’s the speediest, easiest way to grill a whole bird. Also known as butterflying, the technique exposes lots of skin directly to the heat, guaranteeing thorough browning and crisping–coaxed further by pressing with bricks. Spatchcocked chicken, delicious on its own, is also great with any of the sauces from steps 10-12.

 HOW TO SPATCHCOCK: Using kitchen shears, cut chicken along both sides of backbone to remove it. Flip chicken over. press down on the breastbone until you hear it crack. Too chicken? Ask your butcher to do it for you.

 

 

 

 

DON’T SACRIFICE THE SKIN!

Always scrape the hot grill grates clean with a wire brush so food will release more easily. Before cooking, use a pair of tongs to dip paper towels into oil and swipe them over the grates.

 

 

 

 

 

MEMORIZE THIS RUB

You can use this simple formula to wake up the Beer-Can Chicken, add another layer of flavor to the Barbecued Chicken, or sass up plenty of things that aren’t poultry, like pork, steak, or vegetables. It’s easy:

 

4 Tbsp. Kosher Salt +

3 Tbsp. Brown Sugar +

2 Tbsp. Sweet Paprika +

1 Tbsp. Cayenne Pepper =enough

spice rub for two whole chickens. Double or triple the recipe and use it all summer.

 

 

 

 

MEASURE TWICE, COOK ONCE

The only thing worse than overcooked chicken is undercooked chicken. Don’t cut it open to check. Instead, insert an instant-read thermometer into the thickest part of the thigh–or the center of any other cut. 165° is the magic number.

 

 

 

 

COOK THE COVER

Kebabs get a bad rap. (Decades of alternating zucchini coins and cherry tomatoes can do that.) But this Asian take (Sambal Chicken Skewers), with a spicy, sticky glaze, makes for a very convincing comeback.

 

 

 

 

 

SAUCE IT UP

The smoky flavors (and simplicity) of grilled chicken make it the ideal canvas for sauces. We’ll be spooning these versatile ones onto all manner of sandwiches and drizzling them over vegetables, too.

Garlicky Mayonnaise

Charred Tomatillo Salsa Verde

Zingy Red Sauce

 

 BURN-FREE BARBECUE

Avoid rookie mistakes when it comes to barbecuing. If you apply the sauce too early, it will scorch. And most bottled sauces are too sweet, which is where this vinegary version comes in.

 

 

 

GIVE IT A REST

As with any other meat, letting chicken–especially bone-in cuts–sit keeps it juicy. Five or ten minutes is plenty. Check out these three no-cook sides you can make in that time.

 

 

 

SHOW SOME THIGHS

Chicken breasts aren’t the only cut sold skinless and boneless. Thighs are, too. They’re fattier than breasts, which means they’re more flavorful; plus, they’re less expensive. Put them to work in any fast weeknight preparation, starting with these spiced tacos.

 

 

 

PUT A BEER IN IT

There’s quite a bit of lore surrounding beer-can chicken, and for good reason. Just look at this burnished mahogany bird. The steam from the brew flavors the meat and keeps it moist. The can props the chicken up, so it roasts evenly–no scorching, no flipping, no stressing. And you get to drink some beer. We’re believers.

 

 

 

A GRILL IS NOT AN OVEN

You can’t walk away from it when it’s on. Organize everything you’ll need for your outdoor kitchen on a tray: tongs, paper towels, and oil for the grill, kitchen towels, salt and pepper, and a platter for the cooked chicken. No running back and forth for supplies means no blackened dinner.

 

 

 

WING IT

The seductively high ratio of skin to meat is what makes wings (like these) taste so good, and grilling takes full advantage of that. This herb marinade is bright and summery, and light enough to let the skin get nice and crisp.

 

 

 IF IT STICKS, IT’S NOT READY TO BE TURNED

You cleaned and oiled your grill (see rule #6), so have faith: The skin will release as it cooks. Let it sit for another minute or two, then try again.

 

 

BRINED BIRDS TASTE BETTER

Here’s our all-purpose buttermilk-based recipe, along with four souped-up variations.

 

 

 

 KNOW WHEN TO GO BONELESS

Burgers aren’t the only grilled things we want to eat with our hands. Thanks to a flavorful brine and a supershort cook time, sandwich-friendly boneless breasts take on a whole new life between two slices of bread.

LOVE YOUR LEFTOVERS

If you’re going to grill meat so expertly, you might as well make enough for tomorrow’s lunch. Here are a few inventive ways to enjoy last night’s chicken once more.

 

 

 

Club Salad (Pictured):

Layer romaine lettuce, halved cherry tomatoes, bacon, chopped avocado, and shredded chicken on a plate. Whisk equal parts mayonnaise and mustard with a splash of vinegar; drizzle over salad. Top with croutons and quartered hard-boiled eggs.

 

 

Chicken Souvlaki:

Toss shredded chicken, chopped cucumber, halved cherry tomatoes, chopped olives, olive oil, and lemon juice; season with kosher salt and black pepper, and place on a pocketless pita. Top with crumbled feta and chopped herbs.

 

 

 

Faux Pho Ga:

Heat shredded chicken and cooked rice vermicelli noodles in chicken broth until hot. Serve topped with sliced jalapeno, Thai basil leaves, bean sprouts, thinly sliced red onion, and lime wedges. Season soup to taste with Sriracha and hoisin sauce.

 

 

 

 

Chicken Salad with Grains and Pistachios:

Toss shredded chicken with cooked grains (such as farro, rice, or barley), chopped fresh tender herbs, finely chopped shallot, chopped toasted pistachios, and your favorite vinaigrette