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Grill Master’s tips for grilling barbecue chicken

May is National BBQ Month and what better way to kick off the summer than firing up the grill! Matt Moore, Chef and Author of Serial Griller: Grillmaster Secrets for Flame-Cooked Perfection joined us this morning to talk about his new book and give us a grilling demonstration of making chicken two different days.

In Serial Griller, Moore reviews the basics — the Maillard reaction, which grill is best for you, and more — before taking readers on a tour of America to round up authentic stories, coveted recipes, and indispensable tips from grill masters of the South and beyond.

Tips for Preparing the chicken:

Setup a two-zone fire – You can do this with charcoal, with a gas alternate to create a zone for direct heat (to get crispy skin), and indirect heat (to cook through without burning).

Choosing a Meat – Chicken thighs are the perfect lean cut of meat that are super affordable – removing the skin sheds tons of unnecessary fat and calories without sacrificing flavor. Better yet, this cut of chicken loves high heat grilling – producing a nice Smokey char on the outside, while remaining juicy and tender. If you are one of those that worries about over cooking or undercooking your chicken, the chicken thigh is fool proof – it can be grilled quickly and even past the safe temp (165) and still be super juicy, especially with our delicious.

Double Duty DIY Sauce – Grilled chicken thighs are really flavorful on their own but I like to add even more flavor with a white BBQ sauce. The base of the sauce is mayonnaise, but I kick it up a notch with a shot of Four Roses Bourbon – my favorite which is really versatile and affordable, after that we add some apple cider vinegar, creole mustard, horseradish.  When basting, brush two or three applications on each side toward the end of cooking over more indirect heat. It sears on nicely. As a table sauce, it’s great on any of the traditional barbecued meats, but since it’s really just a salad dressing, it’s also wonderful for making potato salad, coleslaw, and grilled vegetables. You can use this sauce on chicken, ribs, pulled pork, or any fatty meat.

For more from Matt visit the links below: