How to Grill Juicy Chicken
Sat, Sep 5, 2009
Some good grilling tips, courtesy of El Pollo Loco.
Invest in a meat thermometer or “temperature probe.” This is an essential tool for preparing perfectly grilled chicken. To check the internal temperature of chicken, place the thermometer into the meat where the leg and thigh come together, taking care not to touch bone.
Always grill chicken over a low to medium flame or charcoal temperature. Experiment with the setting, cooking at the highest temperature possible without flame flare-ups. Such flare-ups will cause the chicken to cook too fast, resulting in chicken that is charred on the outside, yet not fully cooked on the inside. If flare-ups occur, lift the chicken off the grill for a moment and move it to another area of the grill; reduce the flame if necessary.
Begin cooking the chicken by placing it on the grill cavity-side down. During grilling, turn the chicken three times. Turn it the first time when the skin begins to lose moisture, and the chicken becomes rigid. Turn it a second time when the juices pool in the cavity. Turn the chicken a third time when the internal temperature reaches approximately 165 degrees. Finish by cooking the chicken, cavity side up, with a higher flame to crisp the skin.
For barbecue chicken, baste with your favorite BBQ sauce before and after the last turn. Grill marks that appear as you cook the basted chicken signal that sugars in the sauce are “caramelizing,” producing the most intense flavors.
The chicken is done when it reaches an internal temperature of 180 degrees. Remove it from the grill and cut the chicken into individual pieces. Remember– grilling is an art, not a science, so it’s important to practice, practice again, and then practice some more. That’s why the experts at El Pollo Loco are so good at what they do.
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I think that preparing the Food is a Science and I agree that Grilling is an “Art”. If it was easy everyone would do it. Great Tip.
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let me tell you a very simple hint for moist and juicy chicken…
and the best part is you dont need a thermometer!
slow cooking chicken is essential and turn as little as possible. when the leg is pinched and turned with ease, it is cooked. take chicken and place in an ice chest for 15-20 minutes with lid closed. it will continue to cook, but instead of drying out it becomes moist and fall off the bone delicious
i like to do whole split breasts, i use the grill in the smoker box portion of my silver smoker, with the vents almost closed provides the perfect temp. i do a 2 turn, skin side down first to get the crispy skin with the hottest part of the fire, then finish on the cavity side until internal temp is 165, about 20 mins, excellent with jerk seasoning. do a side of grilled asparagus in my fish griller with the liquid jerk seasoning, kc masterpiece is fine.
Thanks for your tips on grilling chicken. I’ve just started grilling, and I’ve never been successful with chicken. Here I go!