Dry Chicken Has Ruined More Cookouts Than Rain...

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Hey there Reader,

Dry chicken breast has ruined more cookouts than rain, broken grills, and that one uncle who insists on "helping" with the tongs combined.

This week, we're sharing our complete collection of summer grilled chicken recipes – everything from our go-to grilled chicken thighs to that show-stopping smoked whole bird that'll have your neighbors peeking over the fence. (Did we just age ourselves with that reference?)

But here's the thing – perfectly juicy grilled chicken isn't some mystical art. It's science, and once you understand the fundamentals, you'll never serve cardboard chicken again.

The Three Non-Negotiables

1. Brine Is Your Best Friend Skip this step and you're already losing. A simple saltwater brine (1/4 cup salt per quart of water) for just 30 minutes transforms chicken from the inside out. The salt breaks down proteins and helps the meat retain moisture during cooking. We're not talking about fancy brines with 15 ingredients – salt and water will change your life.

2. Indirect Heat Is Everything Direct heat is chicken's enemy. Set up your grill with a hot side and a cooler side. Start the chicken on the cooler side to cook through gently, then finish on the hot side for that perfect char. Think of it as the difference between a sprint and a marathon – slow and steady wins the juicy chicken race.

3. Temperature, Not Time Your timer lies. Your thermometer tells the truth. Chicken breast is done at 165°F, thighs at 175°F. Period. Get a good instant-read thermometer and use it religiously.

The Real Game-Changer: Spatchcocking

Want to really impress? Spatchcock that bird. Remove the backbone with kitchen shears and flatten the chicken completely. This technique cuts cooking time in half and guarantees even cooking throughout. No more dried-out breast meat while you wait for the thighs to finish.

Our spatchcock chicken recipe walks you through the entire process, and if you're new to the technique, our complete spatchcocking guide breaks it down step-by-step with photos.

Wood Makes the Difference

If you're using a charcoal or wood-fired grill, the right wood pairing takes good chicken to great chicken. Apple and cherry woods complement chicken's mild flavor without overwhelming it, while oak provides a subtle smokiness that works with any seasoning.

And if you want to master the wood-smoking game, check out our complete guide to wood smoke pairing for chicken. Trust us, once you taste the difference proper wood makes, you'll never go back to plain grilled chicken.

The bottom line? Great grilled chicken comes down to preparation and patience, not luck or winging it.

Oh. We do love a pun.

Cheers,

Kita GirlCarnivore.com
Head Meat Maven Since 2013

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P.S. Still intimidated by spatchcocking? Our step-by-step photo guide makes it foolproof. Even if you've never held kitchen shears before, you'll be flattening chickens like a pro in minutes.

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