Catalina Glazed Grilled Chicken Recipe (2024)

FAQs

How to grill chicken like a pro? ›

Place your chicken breasts on your preheated grill, and close the lid. It's important to keep the lid of your grill closed while your chicken is cooking so that no heat escapes. Cook your chicken breast on the grill for 6-8 minutes on one side. After 6-8 minutes flip your chicken breast and cook for 6-8 minutes more.

Grill over direct heat.

For the best grill marks, don't move the chicken once it has been set down and avoid pressing, prodding, or poking for 3 minutes. Flip the chicken — when ready, the breasts will lift up easily for flipping. Cook the second side until grill marks appear, about 3 minutes more.

A skinless, cooked chicken breast (174 grams) contains 56 grams of protein. This is equal to 32 grams of protein per 100 grams ( 3 ). A chicken breast also has 289 calories, or 166 calories per 100 grams ( 3 ).

Grill over indirect heat.

Place seasoned chicken on your grill grates over indirect heat and close the lid. Cook until the internal temperature reads 155 degrees F with an instant read thermometer. This step typically takes 25-30 minutes, but will vary based on grill temperature, meat thickness, etc.

The goal is to maintain a low enough grill temp so that the chicken cooks "low and slow." The chicken is done when the internal temperature of the chicken pieces are 160°F for breasts and 170°F for thighs, when tested with a meat thermometer.

All it takes is 30 minutes in a simple brine solution of 1/4 cup kosher salt dissolved in 4 cups water. This is all the time you need for the chicken breasts to absorb enough moisture so they can better hold up to the heat of the grill without drying out.

The ideal grill temperature range for chicken is between 350 and 450 degrees Fahrenheit. This range is narrowed down by whether you're grilling chicken breasts, thighs, or drumsticks.

For the most part, chicken should be grilled at 350º to 450º F over direct or indirect medium heat. The only exception is when you're smoking the chicken. Often used with wings or whole chickens, smoking meat involves indirect cooking over very low heat, 225º to 250º F, with the addition of smoldering wood chunks.

But it's true: kill germs by cooking chicken thoroughly, not washing it. You shouldn't wash any poultry, meat, or eggs before cooking. They can all spread germs around your kitchen. Don't wing food safety!

In general, skinless chicken breast is considered one of the healthiest cuts of chicken. It is low in fat and calories, yet high in protein and essential nutrients such as vitamins B6 and B12, niacin, and phosphorus.

Is shrimp healthier than chicken? ›

Shrimp ranks among Americans' favorite seafood. While the mini-crustaceans may be small, they pack big nutritional punch. A bonus: One jumbo shrimp supplies only 14 calories, which means a half-dozen (about 3 oz.) add up to 84 calories—about 15 less than a 3-ounce chicken breast (about the size of a deck of cards).

In fact, eggs are considered to be the perfect protein source, serving as the standard for comparison for other protein sources [8] According to the 2018 USDA National Nutrient Database, one large egg contains 6.3 g of protein distributed between the yolk and white portions (3.6 g in egg white and 2.7 g in egg yolk) [9 ...

Typically, a good rule is to flip your chicken breasts within the first 5 minutes, let them cook for another 3-4 minutes, and then flip them again and cook them until they hit 165 degrees and the juices run clear on the bottom of the breast.”

How do you grill chicken breasts without drying it out. The key is to cook on direct heat (over flame) for the first 8-10 minutes (flipping halfway), but then switch to indirect heat for the last 5-7 minutes.

Even removing the lid too often from the grill results in heat escaping and the temperature dropping. This may lead to uneven cooking of the chicken. Keeping the lid closed on the grill to cook the chicken more evenly.

Here's the easy way - use a zone system on your grill. With a gas grill, only turn on the burners on one side of the grill and leave the other side off. With a charcoal grill, push all the coals to one side and leave the other side empty. Put the chicken on the no-heat side of the grill and close it.

Grill in Zones

"On a gas grill, turn one or two burners on and leave the others off," Lilly says. "For charcoal, light your coals, then push them all to one side of the grill." Use the hot side of the grill for searing and the cooler side for cooking meats (and other foods) all the way through without burning.

For the most part, chicken should be grilled at 350º to 450º F over direct or indirect medium heat. The only exception is when you're smoking the chicken. Often used with wings or whole chickens, smoking meat involves indirect cooking over very low heat, 225º to 250º F, with the addition of smoldering wood chunks.