The secrets to the best grilled chicken

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The secrets to the best grilled chicken
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Joe Nguyen is a digital strategist for The Denver Post. Previously he was the online prep sports editor. Prior to that, he covered Adams County and Aurora in the YourHub section. He has previously covered Colorado’s Asian-American communities as editor for Asian Avenue magazine and AsiaXpress.com.

Chicken thighs and tomatoes on a grill in Kingston, N.Y., on June 5, 2024. You don’t have to be a professional cook to make irresistible grilled chicken, whether bone-in or boneless. Food Stylist: Chris Lanier. Grilling dogma dictates that you shouldn’t move meat at all when it’s over the coals. While this advice prevents sticking, tearing and juice loss, those in the trade know that blindly adhering to it eliminates the possibility of a layered crust — and the potential for greatness.

3. When ready to cook, remove the chicken from the fridge to come to room temperature if needed. Light the grill to medium. 6. Flip the chicken and add the tomatoes to the grill, cut sides down. Close the lid again and grill the second side of the chicken and the tomatoes until the chicken is cooked through and the tomatoes are charred and soft, 7 to 9 minutes. To check if the chicken is cooked, poke a knife into a slash. The juices should run clear and the meat should not be pink by the bone. If using a meat thermometer the internal temperature should reach 165 degrees.

3. When ready to cook, light the grill to medium-high. If needed, remove the chicken and lime-basil butter from the fridge and place the butter near the grill so it softens. Place the ears of corn on one side of the grill, turning every 3 minutes or so, until cooked through and lightly charred, 10 to 20 minutes total. Pull the corn off the grill and slice off the charred kernels. Place them on a serving platter and top with some of the basil butter.

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