No More Dry Chicken

The first tip I’m going to give you to never make dry chicken on the grill again is to bookmark this blog post or save the video to your YouTube account. I’m going to break this grilled chicken method down so you never have to have dry chicken again.

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Never Make Dry Grilled Chicken Again

Start by selecting a cut of chicken that has the most flavor and moisture. To me, that’s the chicken thigh. I buy them bone in and with the skin on to save some money, and I de-bone them and take the skin off myself.

Used In This Recipe

Marinate the chicken for 1-4 hours; the longer the better. Shannon came up with a great honey garlic marinade that we use regularly because it’s so delicious. Mix up the olive oil, white wine vinegar, garlic powder, onion powder, red pepper flakes, oregano, honey, salt, and black pepper. Mix really well. Place the chicken and marinade in a ziploc bag and set them in the ice box for 1-4 hours.

Pound the chicken flat and even. You can use a meat tenderizing mallet or a rolling pin to beat the chicken flat. What’s important here is that the chicken is an even thickness all the way through, so it will cook evenly. Chicken breasts and thighs are naturally more dense in some places than others, and if you don’t flatten the chicken, some of the chicken will be overcooked and the dense parts will be undercooked. After flattening, you may want to trim any excess fat off of the chicken.

Season the chicken well. Rub olive oil over the chicken and season generously all over with Mesquite Seasoning. If you don’t have Mesquite yet, use some salt, pepper, garlic powder, and ancho chile powder. Place a pat of butter on top of each piece of chicken.

Wrap the chicken loosely with aluminum foil, like a tent. The butter will melt and the moisture from the chicken will create a steaming effect that will cook the chicken without losing the moisture.

Load up one side of the grill with coals, and pre-heat to 350 degrees F. By moving all of your coals over to one side, you create direct and indirect heat sides. Youll cook the chicken over on the indirect heat side, steaming it in butter and it’s own juices until it reaches 145-150 degrees. Then, you will remove the chicken from the foil and sear some delicious grill marks into the chicken over on the other side.

Baste with the juices captured in the aluminum foil while searing. If you wish, you can baste with your favorite barbecue sauce (or any sauce you like!).

Alternate option: Take the chicken directly from the marinade and place on the indirect side of the grill without any foil. Season with Mesquite and smoke the chicken until it’s reached an internal temperature of 165, turning halfway through. Baste with bbq sauce right at the end, and remove from heat.

We use ChefsTemp meat thermometers and they are such great products. We recommend them for all of our friends and they’re gracious enough to give y’all a discount. Visit ChefsTemp.com and use discount code: COWBOYKENT25 for 25% off.

As always, Shannon and I thank you for watching our videos. Please subscribe to our YouTube Channel and follow us on Facebook. Then, sign up for our weekly newsletter for up to the minute information on events, recipes, and exclusive discounts. Thanks, y’all!

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Honey Garlic Grilled Chicken – Cowboy Kent Rollins

Ingredients

• 1/2 cup Olive oil
• 1/2 cup White wine vinegar
• 4 teaspoons Garlic powder
• 2 teaspoons Onion powder
• 1 teaspoon Red Pepper flakes
• 2 teaspoons Oregano
• 1/2 cup Honey
• 1 teaspoon Sea salt
• 1 teaspoon Coarse ground black pepper
• 4 chicken breasts or chicken thighs skinless
• Olive oil for coating
• Kent’s Mesquite Seasoning or your favorite all-purpose blend

Instructions

• Note: If using breasts, cover with plastic wrap and lightly pound the chicken with a rolling pin. This will break the membrane and help tenderize.
• For the marinade: In a bowl add the marinade ingredients and mix well. Pour the contents in a ziploc bag and add the chicken. Make sure the chicken is covered with the marinade and let sit in the fridge for at least 1 hour.
• For Dry Seasoning: Lightly coat all sides with olive oil. Generously season with the Mesquite, or substitute.
• Steam method: Place the chicken breast or thighs on a sheet of aluminum foil, and top each piece with a pat of butter. Seal up the foil.
• Place the foil packet on a 350 degree F. grill over direct heat. Close the lid and cook until the chicken reaches145 degrees F. Remove the chicken from the foil, reserve the juices, and place over direct heat. Grill for about 4 to 5 minutes, flipping occasionally, or until the internal temperature is 165 degrees F and basting with the leftover juices occasionally.
• For the Direct Grilling Method: Place the chicken on the indirect heat side of the grill. Shut the lid and cook for about 5 minutes, each side or until it reaches 145 degrees F. flipping occasionally. Move the chicken over the direct heat and continue to cook for about 3 to 4 minutes, or until the internal temperature is 165 degrees F.
• Optional: you can baste the chicken when it is finishing over the direct heat with BBQ sauce, if desired.