With the spring season upon us, New Englanders are enthusiastically heading outdoors for grilling season! From freshly ground burgers to fresh chicken, corn on the cob, and seafood – the possibilities are truly endless. However, when it comes to grilling, a little know-how is in order.

Overheating, wrong placement on the grill, flipping too often, and so on – these are all factors that come into play when mastering the grill. Although the outcome always sounds mouth-watering and delicious, under or overcooking your food can happen pretty easily – especially when it concerns fresh chicken.

Here, we’re providing you with a bit of chicken grilling 101 to ensure your family thanks you for dinner instead of turning their noses.

Should you go low or high?

As with any meat, cooking chicken – especially fresh chicken – at too high of a temperature will scorch the outside. Often, this leads to undercooked centers because it is removed from the grill in hopes of avoiding a completely black exterior. While the outside appears finished, most times, the center meat remains uncooked. A big no thanks when consuming fresh chicken.

Setting your grill to a medium-low temperature is our recommendation (around 350°F). This way you’ll avoid flareups, burnt chicken, and the meat will remain juicy and tender.

Knowing the ideal temperature.

With some meats, you can guesstimate the doneness – burgers, for example. But when it comes to chicken, there should never be pink. Instead of guessing, grab your meat thermometer and wait it out until your chicken reaches an internal temperature of 165°F. Be sure to avoid placing the thermometer too close to the bone, as this will disrupt an accurate reading.

That said, you’ll want to remove your chicken from the grill when it reaches 155-160°F. Cover with foil and allow it to continue cooking on its own for 5-10 minutes.

Marinading and brining.

Whether you’re grilling a whole chicken, drums, or breasts – marinading or brining is always a great way to create a unique and flavorful dining experience. Here’s a quick and easy recipe to try this weekend:

• ¼ cup red wine (or balsamic) vinegar
• ¼ cup soy sauce
• ¼ cup extra virgin olive oil
• 3 tablespoons lemon juice
• 1 tablespoon Worcestershire Sauce
• 2 cloves minced garlic
• 2 teaspoons dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon black pepper

Place your defrosted and trimmed chicken in a container and allow it to marinate for at least 4 hours. Here, the longer the better!

Did you know that May 28^th is National Hamburger Day? It’s true! Whether you grill up a burger or head into D’Erricos for the area’s best fresh chicken, remember to check in with us on Facebook and share your photos! We hope you find these tips helpful and serve up the best fresh chicken that leaves your family going back for more!

We can’t wait to see what’s grilling up next!