Twin Eagles partner Heartbeet kitchen’s tips for the best grilled chicken
Have trouble properly cooking chicken or just looking for a fresh perspective? Twin Eagles Partner Amanda Paa from Heartbeet Kitchen put together four amazing and easy tips for better, juicer grilled chicken, plus a simple recipe for Grilled Lemon Chicken and Olives.
- Skin-on, bone-in chicken goes a long way to alleviating tough, dried out meat. Pull the chicken off the bone when it’s done, then slice diagonally. Looks great on a plate, too!
- Pat chicken dry, then rub with generous amounts of salt and pepper and let sit for an hour before grilling. Rule of thumb: Less is more for seasoning. This seasons the chicken throughout, helps tenderize it, and draws some of the water out.
- High heat then low. You’ll get a lovely sear (that translates to flavor and keeping the juices in) using high heat on one side of your Twin Eagles Outdoor Gas Grill and have the other side ready on low. Cook on high heat for 5 minutes per side, then move chicken to the other side of the grill that you have on low. With your grill cover closed, continue cooking until thickest part of chicken reaches 165°F. This allows the moisture to stay inside the chicken instead of getting pushed out by too much heat. Don’t forget to use a meat thermometer when cooking chicken!
- Lastly, do your marinating after the chicken comes off the grill. Oftentimes, marinating prior to grilling causes the outside of the chicken to burn because ingredients like garlic and herbs are very sensitive to heat. Instead, pour the marinade over the chicken while it’s resting, after it’s been taken off the grill. The warmth will pull the marinade flavor and moisture right into the chicken.
Now for Heartbeet Kitchen’s super simple Grilled Lemon Chicken and Olives recipe. Simply follow the steps above for the chicken, charring some lemon slices on the hot side of the grill too. When you take chicken off the grill, let it rest for 10 minutes then slice and tear some green olives up and arrange on a plate with the charred lemon slices. Drizzle 1/4 cup fresh lemon juice and 1/4 cup olive oil over the chicken. Sprinkle with fresh herbs, and flaky salt (very important!), then devour straight off the platter.