Either you’ve done something wrong in the preparation or cooking process, or it’s the chicken itself that has suffered from a disease called woody chicken breast, meaning its muscle fibers are unnaturally knotted. 

So, in some cases, rubbery chicken is unfortunately inevitable. But what about in other cases? Which steps should you be taking to avoid an unpleasant texture in your chicken? 

Keep reading to find out the answers! Today we will break down everything you need to know about rubbery chicken and show you how to cook fantastic chicken!

What Causes Rubbery Chicken?

There are several different reasons your chicken might end up rubbery. Here are all of the most common explanations. 

Reason 1: You Overcooked the Chicken

The most common reason you’ll end up with rubbery chicken is overcooking the meat.

Undercooking your chicken can lead to some nasty consequences, so you may feel inclined to cook your chicken until you’re certain that not only is the meat completely cooked, but it was completely cooked a while ago. 

However, while this is certainly better than not cooking the chicken for long enough, it’s still far from ideal, and can drain the meat of all its edibility. This is an easy problem to prevent, though.

When cooked at high temperatures for too long, proteins lose their elasticity. As a result, overcooked chicken can adopt a rubbery texture. Chances are if you’ve ever overcooked a piece of chicken, you’ll know that this is also the reason it’ll lose the majority of its moisture.

How to Avoid Overcooking Chicken

There’s quite a simple way to prevent your chicken from ending up overcooked; simply cut all of the pieces so they’re the same size. If you’d rather not have every piece be the same size, then you should position the bigger pieces of chicken directly above the heat, with the smaller pieces to the sides.

This will allow the heat to be distributed evenly depending on the size of the piece.

The internal temperature of cooked chicken should be 165 degrees Fahrenheit.

Your chicken must be cooked to this temperature (which you can check most accurately by using a meat thermometer) because undercooked chicken can also have a rubbery texture- and you’ll be lucky if that’s the only outcome. 

Remember to pound boneless breasts so they’re all the same level of thickness. To do this you should be placing the breasts between sheets of either plastic wrap or wax paper, before flattening them with a meat tenderizer (or, if you don’t own one, a big pan should do just fine). 

Reason 2: The Chicken Lacks Moisture

One of the most common reasons your chicken will end up rubbery is because it lacks moisture (which can be caused by the aforementioned overcooking). If you’ve cooked your chicken correctly, though, and it’s still turned out rubbery, it may just have been that way when you purchased it. 

How to Help Chicken Retain Moisture

Chicken is naturally lean meat, which is why it’s not uncommon for it to be lacking in moisture. Sometimes it’ll be so dry that it doesn’t matter how you cook it, the meat will still end up rubbery.

Make sure that you’re keeping your chicken as moist as you can while you’re preparing and cooking it. 

But how do you make sure the chicken remains moist? One way is to brine your chicken in a saltwater solution before you begin the cooking process.

Marinating the chicken will also work, but you need to make sure that the chicken isn’t exposed to the acidic ingredients of the marinade for more than two hours, otherwise, this will make the chicken mushy.

Making a beer can chicken is also a great way to add moisture and flavor if you’re grilling a whole chicken!

One way to be sure that your chicken is of higher quality is to enquire at your local butchers about how the chickens were raised.

The meat of chickens that have been raised humanely tends to be of a higher quality than the meat of those who have been raised poorly. 

What About Woody Chicken?

Earlier we mentioned a disease called Woody Chicken. This is a condition that affects around five to 10 percent of chickens across America.

It leads to the muscle fibers of the chicken getting all knotted and tight. You’d be surprised how often chicken with this condition is sold to consumers despite having gone through multiple quality assurance checks.

Some retailers will only pull woody chicken breasts from their shelves/counters if they’re significantly affected by the condition. For this reason, it’s not uncommon for consumers to be sold what is essentially defunct chicken that has no chance of being cooked to an edible standard. 

Is Chicken With White Stripes Safe?

Similar to the woody chicken disease, white striping is another condition found in chickens that can cause the meat to end up rubbery regardless of how you prepare and cook it.

It’s called white striping because that’s exactly how it looks; long white stripes that run alongside the muscle of the meat, visually reminiscent of wood grain. 

If you’re buying chicken and you notice that it’s in this condition, avoid it at all costs because the quality of the meat will be far lower than is acceptable. Both the nutritional value and the flavors of the chicken will be subpar at best.

The meat will struggle to absorb any marinade, will end up far less tender, and will contain a higher percentage of fat. 

What Causes Woody and Striped Chicken?

It’s widely believed that the increase in the number of chickens that suffer from these conditions is due to the industry’s efforts to breed chickens that are more robust in terms of muscle density. 

Chickens that grow at an artificially fast rate are more likely to suffer from muscular disorders, such as white striping. Research is still being conducted on the subject, though; so far there is no exact cause for these conditions, but they are believed to be genetic problems. 

How to Avoid Rubbery Chicken

Now let’s go into further detail regarding the methods through which you can try to avoid rubbery chicken, including slow cooking the meat and brining the meat. 

Slow Cook the Chicken

Slow cooking is a very popular method for cooking meat these days. The premise is that the meat cooks for a longer period but at lower temperatures.

With the electric slow cookers available today, all you need to do is set the cooker for your desired time and your desired temperature, and then sit back and wait.

Alternatively, you could go low and slow on a smoker for a more BBQ chicken experience.

You don’t need to be checking the temperature of the meat intermittently- you don’t need to check it at all. 

Slow cooking is a sure-fire way to avoid overcooking your chicken, and therefore rubbery chicken. While the chicken stews in the cooking liquid, it maintains its moisture. It’s recommended that you cook your chicken for either six hours on the lower temperature settings or four hours on the higher temperature settings. 

The only downside to slow cooking is, of course, that it takes a lot longer than you might be used to.

Certainly, it’s not the right option every time you’re cooking meat, but when it is a feasible plan, there’s a very low chance that the chicken will end up rubbery (if you’re setting it for the right time and temperature). 

But what if you don’t have time to spend so long waiting for your chicken to cook? 

Brine Your Chicken

We touched on this a little earlier, but let’s break down the brining process in more detail. It’s a way to combat dryness in chicken, which is one of the main causes of that rubbery texture.

Brining the chicken means that the meat will maintain its cellular water content, which will, in turn, maintain the texture of the meat, without it getting rubbery or too chewy. 

Brining also means that the chicken will absorb all of the extra seasonings, making for more flavorful meat.

If you’re not all too experienced in the culinary world and you’re wondering what brine is, it’s essentially just a salt solution, which allows the chicken to tenderize and retain moisture. 

It’s recommended that you go by a recipe when you’re deciding how much of each ingredient you’re working with, though.

We recommend two ounces of either coconut sugar or honey, half a cup of cider vinegar, two quarts of water, a quarter cup of kosher salt, four sprigs of rosemary, and six big springs of thyme.

Final Thoughts

There are several reasons your chicken might end up feeling and tasting rubbery.

It could be that you’ve simply overcooked or undercooked the meat, but it could also be that the meat either hasn’t retained enough moisture during the preparation and cooking process or that the meat was lacking in moisture, to begin with.

In some cases, an unpleasant texture is out of our control, because the chicken suffered from either the woody chicken or white stripes conditions. 

In any case, you should take certain steps to prevent your chicken from ending up rubbery, either by brining the chicken before the cooking process or by slow cooking it.

The post Rubbery Chicken: How It Happens And How To Avoid It appeared first on Own The Grill.

This is a pretty common circumstance for any true lover of wings!  But just because you have some leftover wings packed away doesn’t mean you know how to reheat chicken wings correctly.  Even though it might seem like a simple task, reheating chicken wings requires for you to follow a few steps to make sure your results are as crispy, tender, and saucy as possible.

Let’s be real, nothing beats the packed flavor of a sauce coated, crispy wing!  In this post, we’ve put together tips, tricks, and a complete step by step guide for how to reheat chicken wings so that you can achieve maximum deliciousness with your leftovers.

Method 1: The Oven

The first method for reheating chicken wings that we want to introduce is by reheating in an oven.  We introduce this one first because it’s the simplest and many think that it’s the best way to reheat chicken wings.

The goal when you reheat wings is to achieve that crispy outside while retaining moisture in the meat on the inside.  Reheating wings in the oven is a super easy way to achieve that goal.

If you’re worried that your wings have dried out, spritz a little bit of water on them before they go in the oven.  This is an especially good step to take if you’re reheating boneless wings.

How Long to Reheat Wings in the Oven?

It takes about 10-14 minutes to reheat wings in the oven, depending on the size of your wings.

Step by Step for Reheating Wings in the Oven

1. If your leftover wings are in the freezer, remove them to thaw.  Ideally you should move them to the fridge 24 hours before you plan to reheat them.  If you need to speed up the thawing process, you can seal them in a ziplock bag and submerge in cold water.
2. Preheat your oven to 350°F.
3. If your leftover wings are in the fridge, remove them and let rest at room temperature for about 15 minutes.
4. Take a cookie sheet or oven pan and spray with non-stick spray.
5. Place your leftover wings onto the prepared cookie sheet.  Leave about an inch of space on each side of each wing as you place your wings.
6. Place the cookie sheet into the oven.
7. After the wings have been reheating for about 6 minutes, flip the wings and then cook them for another 6 minutes.
8. 12 minutes total should do the trick for refrigerated wings, but if you want to be extra sure check the internal temperature with a probe thermometer.  You want your wings to have an internal temperature of 165°F, per USDA standards.
9. Serve and enjoy!

And just like that, you’ll be set with crispy and delicious leftovers by reheating wings in the oven!

Method 2: The Microwave

I always seem to order more wings than my stomach can handle – even when I make homemade wings there are always more than a handful leftover, most times enough for an entire meal!

Sometimes if you’re looking to have your leftover wings as a quick lunch you might not have the time to use the oven.  If you’re in a little more of a time pinch, reheating wings in the microwave is a perfectly viable way to get the job done.

The thing about using a microwave is that you have to be extra careful that you don’t over do it.  There’s a fairly thin line that if you cross it and overheat your wings, you’ll be left with dry results.

The method we outline next actually utilizes both a microwave and an oven.  But the oven part is only for a couple of minutes – and this is only to crisp the outside of your wings.  You totally don’t have to do the oven part if you’re okay with your reheated wings not being as crispy.

How Long to Reheat Wings in the Microwave?

Typically, reheating wings in the microwave the right way takes about 5 total minutes give or take.  It might take less time if you have small wings, or it might take a little more total time if you have bigger ones.

Reheating Chicken Wings in the Microwave – Step by Step

1. Preheat your oven to 350°F.
2. Place a damp paper towel on the bottom of a microwave safe plate.  Place your wings on top of the damp paper towel.
3. Put another damp paper towel on top of your wings.  This will help your wings retain moisture.
4. Place your wings in the microwave.  Heat until they become warm – this typically takes about two minutes.
5. Be very careful to not overheat your wings on this part.  If you’re unsure of how long your wings need, heat them for a minute at a time and check after each minute.  If they get close, only heat for 20-30 seconds on the last time.
6. Remove your wings from the microwave after they’re warm and place on a baking sheet, about an inch apart.
7. Place the baking sheet in the oven for a minute.  Flip the wings after a minute then cook for one more minute.
8. Serve and enjoy!

Remember, steps 6 and 7 are there to make your leftover wings nice and crispy – but if you’re in a hurry or don’t have access to an oven you can skip this part.

Method 3: Air Fryer

Other than the grill, making chicken wings in an air fryer is probably my favorite way to make wings.  The results are incredibly crispy and juicy – and as it turns out the air fryer is also a great way to reheat chicken wings too.

It’s really simple, and the steps are quite similar to reheating wings in an oven.  But the nice part about the air fryer is that you don’t need to flip them half way through!

How Long to Reheat Wings in an Air Fryer

Reheating wings in an air fryer typically takes about 10 minutes, although it could be less depending on your heat setting and the size of your wings.

Reheating Chicken Wings in the Air Fryer – Step by Step

1. Take your wings out of the fridge and place at room temperature for about 15 minutes before reheating.
2. Place your wings in your air fryer’s basket and/or cooking rack with about 1 inch in between each wing.
3. Cook your wings for 10 minutes at the 350°F setting.  If you want to go faster, you could cook for 7 minutes on a 375°F setting.
4. Remove your wings from the air fryer, serve and enjoy!

Reheating wings in the air fryer is extremely straightforward and will produce the best tasting results.  The only catch is that you need an air fryer and the clean up process might take a little longer compared to an oven or microwave.

Method 4: The Grill

This method is essentially just cooking your wings on the grill again, and is by far the most labor intensive of any of these methods for reheating chicken wings.  But if you have the ambition you’ll be rewarded with incredibly tasty flavor and crispy skin.

If you’re into grilled wings – be sure to check out our grilled lemon pepper wings recipe next!

How Long to Reheat Wings on the Grill

It typically takes about 10-12 minutes to reheat chicken wings on the grill.  If you want to see times for cooking fresh wings, check out our resource on how long to grill different types of chicken.

Reheating Chicken Wings on the Grill – Step by Step

1. Heat your grill’s burners or fire to 350°F.
2. Place your leftover wings on the cooking rack.
3. Reheat your wings with the lid of your grill shut.  After about 8 minutes, check the temperature of your wings with a probe thermometer.
4. Remove your food from the grill after it reaches an internal temperature of 165°F.
5. Serve and enjoy!

Method 5: Frying Pan

One of the less used methods for reheating wings is to do it in the frying pan.  It’s a perfectly viable method and your results will be tasty, but just not quite as tasty as doing it in an oven or air fryer.

What a pan is great for though is tossing your wings if you want to add a little extra sauce to your leftovers.

With that being said, maybe you want to roll up your sleeves and whip out the pan to reheat your wings!  If that’s you, here’s the best way to get the job done.

How Long to Reheat Wings in a Frying Pan

Reheating wings on a frying pan will typically take about 6 to 8 minutes depending on how many wings you try to fit on your pan.

Reheating Chicken Wings on the Frying Pan – Step by Step

1. Place your wings at room temperature for about 15 minutes before you get started.
2. Heat your frying pan to medium heat.  Add a thin layer of oil to the bottom of your pan.
3. Add your wings.  Fry for 2 to 3 minutes on each side or until each side is golden and crispy.
4. Optional – add sauce and toss your wings a few times in the pan.
5. Remove wings from pan and set them on a plate to cool for a moment.
6. Serve and enjoy!

How to Store Leftover Chicken Wings

One of the keys to delicious and safe to eat leftover wings is proper storage.  Without keeping your leftovers the right way you could possibly ruin the chance to have tasty leftovers.  Nobody wants that!

In order to maximize flavor and the amount of time your wings will keep, you should store them within two hours of cooking or reheating them.  Wait any longer than that, and you run the risk of bacteria growth on your food.

Great for BBQ

Rubbermaid Leak-Proof Brilliance Food Storage Set

• Dishwasher, microwave, and freezer safe
• Large containers are perfect for brisket, pulled pork, or other BBQ leftovers
• Stackable for easy organization

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It’s also key to wrap your leftover wings well.  Use airtight packaging or sealable storage containers to store your wings.  If you’re storing in the freezer it’s not a bad idea to double bag them to help prevent freezer burn.

Properly stored wings will last for 3 or 4 days in the refrigerator – you can reheat them at any point during that timeframe.

If you aren’t going to get around to reheating your chicken wings before then, you can store them in the freezer where they’ll last for 3 to 4 months.  Technically they would be safe indefinitely in the freezer – but after 3 or 4 months your wings will have lost so much moisture and flavor that they won’t be worth eating.

Reheating Traditional vs Boneless Chicken Wings

You might have noticed that we haven’t really differentiated between traditional and boneless wings in this article.  That’s because for the most part the methods work the exact same no matter which style of wings you prefer.

The caveat that I would add is that boneless wings in general have a tendency to take less time cooking and are also prone to drying out easier.

So with that in mind if you’re reheating boneless wings it might be a good idea to either reheat your wings for slightly less time than we suggested or to spritz them with water before reheating them, or both.

What’s the Best Way for Reheating Chicken Wings?

While all of these methods work great, there are a few that are simply a better way of doing things than others.

For my taste, reheating chicken wings in the oven or air fryer is the best way to reheat your leftovers.  Both of these methods lead to superior flavor, and moist chicken with a crispy outside.  If you have the time to do it, I’d suggest doing one of these two methods.

The microwave method is great if you’re tight on time.  Using a grill is a great way to add additional flavor but it requires the most effort and hassle.  Reheating in a frying pan can also lead to tasty results but for me it’s never been quite as good as using an oven or air fryer.

Frequently Asked Questions

Can You Reheat Chicken Wings the Next Day?

Yes, it’s fine to reheat chicken wings the next day. However, it’s crucial that you reheat them all the way through to prevent food poisoning.

It’s important to know that bacteria grows on any food left at room temperature. When you leave it out too long or when you store it for a long time, there is a risk that the bacteria in the food has accumulated to unsafe levels.

Reheating leftover chicken wings the next day will be fine, as you will kill any food borne bacteria and viruses when you heat it properly.

A good practice to get into the habit of is to only reheat the amount of chicken wings that you need. You will also need to bear in mind that the quality of the chicken wings will decline every time it is reheated.

This simply comes down to the fact that the meat of the chicken wing dries out the more that heat is applied to it and the texture will also deteriorate in quality.

What Temperature Do You Reheat Chicken in the Oven?

To reheat chicken in the oven, preheat your oven to 425 to 475 °F (218 to 246 °C). Different ovens vary in the amount of time they take to preheat. Bearing this in mind, then, you will need to make sure that the oven is up to the right temperature before you put the chicken in for reheating.

Once you have preheated the oven and it’s come up to temperature, place the chicken in the oven. If the chicken has been cut into smaller pieces, it may take only a few minutes to reheat properly so you’ll want to be mindful and watch it to prevent it from drying out.

If you are reheating large pieces, such as whole breasts, it is likely that you will have to wait longer.

You will need to reheat the chicken to 165 °F (74 °C). Always use a meat thermometer to check the internal temperature and to make sure that the chicken has been reheated thoroughly all the way through.

Can You Microwave Chicken with Bones?

Generally speaking, yes, you can microwave chicken with the bones if it has already been cooked. Just make sure that you cover the plate or container with a damp paper towel to keep the meat from drying out.

However, while microwaves are great time-savers, you shouldn’t cook chicken with bones in the microwave. While chicken breasts can be cooked in the microwave, you should remove any large bones from the chicken before microwaving it because the dense bone may keep the area around it from cooking all the way through.

Final Thoughts

Chicken wings are an all time favorite – you’d be hard pressed to find somebody who doesn’t have a favorite type of wing.  Whether you prefer your wings as a full on meal or as a tasty snack during the big game – I hope this reheating chicken wings guide leads to many more delicious wings in your future!

No matter which style of wings you like best, all of these methods are a great way to get your wings reheated and into your belly.  Let us know which method you like best or if we missed any in the comments section below.

Also be sure to check out our chicken wing brine recipe to try out the next time you throw some wings on the grill!

The post Reheating Chicken Wings Guide [5 Best Ways] to Preserve Flavor, Crispiness, and Sauciness appeared first on Own The Grill.

One of my absolute favorite grill “extras” is the rotisserie.  A rotisserie is a tool that slowly rotates your food over a fire while it cooks and results in juicy, delicious slow roasted results that just can’t be replicated by other cooking methods.

Nowadays, many grills are sold with a rotisserie kit included or as a separate add on – so it’s never been easier to enjoy rotisserie cooked foods.

In this article, we’ve compiled a best grill with rotisserie list for you to compare some options!  We’ll also touch on the advantages of rotisserie cooking and will offer a few tips on how to get the most out of your grill’s rotisserie.

Why a Grill with Rotisserie?

The standard, most common view of cooking is that we move heat around food to cook it.  Most types of grills, smokers, and ovens rely on this methodology of moving heat around your food in one way or another.

Rotisserie is a little bit different.  Instead, your food is skewered and rotated around the flame which over time ensures an even, self-basted, and slow roasted cooking results.

Nowadays, a dedicated rotisserie oven has become a more obscure appliance.  Instead, built in rotisserie kits for your grill are more popular, and add a level of versatility to your outdoor cooker.  The best grill with rotisserie provides you with an excellent outdoor cooker and access to a tried and true cooking method that makes succulent, juicy, and delicious food.

In addition to great tasting food, rotisserie cookers are incredibly easy to use.  It’s a true set it and forget it style of cooking.  All you have to do is place your food on the split, turn on your flame (or build it if using a charcoal fire), and sit back and relax while your food cooks evenly!

Best Grill with Rotisserie – Our Reviews

Weber Summit E-470

Weber Summit E-470 Natural Gas Grill With Rotisserie

• Seven powerful burners in total including rear rotisserie burner and side burner
• Pop up rotisserie motor stays out of the way when not in use
• Lots of shelf space, tool hooks, and cabinet storage

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Weber is one of the most prominent grill manufacturers in North America, and their Summit Series is their high end family of outdoor cookers.  In particular, the Weber Summit E-470 is our choice out of this line for best grill with rotisserie capabilities.

This grill comes with burners galore.  There are four 12,000 BTU main burners, one 12,000 BTU side burner, one 10,600 BTU sear burner and one 10,600 BTU rotisserie burner.  Size wise, there are 580 square inches of primary cooking surface area.  The grates are stainless steel, which is a definite upgrade from enameled cast iron – stainless steel makes beautiful marks, won’t rust, and are easy to clean.

The rotisserie kit is also one of the most advanced out of any grill on this best grill for rotisserie list.  It’s a tuck away system that includes a pop up motor that stays out of the way while it’s not in use.  Also, there’s separate spit and fork storage for practicality and convenience.

Another handy feature is an LED lit tank scale display, which lets you see in real time how much propane is left in your tank.  It’s a great visual reminder and eliminates situations where you lose propane supply mid cook.

The side shelves provide a generous amount of work space to utilize while you prepare or serve your food.  Each shelf also has 3 tool hooks each for easy accessory storage.

Last but not least, the E-470 is backed by Weber’s signature 10 year limited warranty – which offers great protection if you end up with this grill.

Things We Like:

• Every design feature and material used in the grill construction is premium
• Dedicated side burner, sear burner, and rotisserie burner
• Tuck away rotisserie system
• Lots of shelf and tool storage space
• 10 year manufacturer’s warranty

Things We Don’t

• Price is high, there’s no way around it.  It’s a great grill but might be out of some budgets

Blaze Professional Lux 44-Inch Gas Grill

Professional Grade

Outdoor Kitchen Professional Built-in BBQ Grill | 44" 4-Burner Natural Gas NG Grill W/Rear Infrared Burner | Perfect For Outdoor Cooking & Entertaining By Blaze |Stainless Steel | BLZ-4PRO-NG

• Commercial quality stainless steel H burners (18,000 BTUs each)
• 1,050 sq. in. of total cooking surface area
• Illuminated control knobs
• Lifetime warranty

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If you’re looking for a commercial quality grill to complete an outdoor kitchen, the Blaze Pro 4 Burner Built-In gas grill is an excellent choice that comes with a rotisserie attachment standard.  It also comes in a freestanding configuration on a cart.

There are also plenty of other Blaze Grill options that are compatible with their rotisserie kit, you may just have to pay a little extra on top of the base unit.

This grill is powered by 4 commercial quality stainless steel H shaped burners, which each supply 18,000 BTU’s of heat.  On the back of the grill there’s an infrared burner specifically for use in tandem with the rotisserie, so you can ensure an even cook every time you use it.

Theres also quite a bit of cooking surface area on this grill – 1,050 square inches in total, plenty cook for a large party.  A drip tray beautifully manages grease so that clean up is a breeze.

Illuminated control knobs create a sophisticated look and aid your night time cooks.  There are interior lights that can turn on when the grill lid opens to further help with later cooking.

Lion Premium Grills L75000

Lion L75000 32-Inch Built-In Gas Grill

• 830 sq. in. total cooking surface area
• Four burners have 15,000 BTUs heat output each
• Rear infrared burner for rotisserie

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If you’re in the market for a built-in grill, Lion Premium Grills is one of our favorite manufacturers for built-ins.  Their L75000 32″ Gas Grill is one of their most solid products and worthy of consideration.  Pretty much every single component is constructed of a high quality stainless steel that can last decades.

It features 830 square inches of cooking surface area across premium stainless steel cooking grates.  The stainless steel grates are a perfect surface for cooking just about anything, and make beautiful grill marks on your food.

Each of the 4 main burners and a rear rotisserie burner have a 15,000 BTU output capacity.  The rear burner relies on infrared grill technology to reliably and safely cook rotisserie style.

On top of all of that, this grill comes with a grill cover, smoker box, griddle cooking surface, and a griddle remover included.

For more on this brand, check out our Lion Grills review next!

Things We Like:

• Premium built in grill
• All parts are made of stainless steel (including stainless steel grates)
• Comes with rotisserie kit, cover, smoker box, and griddle
• Lifetime warranty on burners

Things We Don’t:

• Price is pretty high
• Built in style might not be ideal for everybody

Napoleon Prestige Pro 500 Built-In Grill with Infrared Rotisserie

Napoleon Prestige PRO 500 Built-in Propane Grill

• Four main burners put out 16,000 BTUs each
• Signature Napoleon wave shaped grates
• Stainless steel exterior with chrome finish

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A built in alternative to the Lion Premium Propane Grill is the Napoleon Prestige Pro 500 Built-in.  Instead of being fueled by propane, this iteration of the Napoleon Prestige Pro is fueled by a natural gas connection.

The grill is constructed of stainless steel with chrome accents.  Napoleon has uniquely shaped grates – they’re more of a wave pattern instead of straight rods.  Practically, they function very similarly if not the same as traditional stainless steel grates.  The grill marks made by this grill are pretty unique though!

The Prestige Pro features four main 16,000 BTU stainless steel burners, one 16,000 BTU infrared grill burner, and one 15,500 BTU rear infrared burner.

If you want to read more about what Napoleon is all about, check out our review of their Prestige Pro 825.

Things We Like:

• Powerful burners, including an infrared burner and a rear infrared burner
• Wave shaped stainless steel grates perform beautifully and make bold grill marks
• Stainless steel exterior with chrome finish
• Natural gas fuel source is as easy to use as it gets

Things We Don’t:

• Even though it’s set up for rotisserie, it doesn’t come with rotisserie kit included (kit must be purchased separately)
• On the expensive side

Broil King Regal S490 Pro

Broil King Regal S490 Pro 4 Burner Propane Gas Grill

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The Broil King Regal S490 is another great choice for your back patio.

This is a 4 burner gas grill (offered in either propane fueled or natural gas fueled) and features 805 total square inches of cooking surface area.  555 of those square inches are on the primary cast iron cooking grates, and the other 260 are split between a warming rack and dedicated side burner.

Broil King has a patented burner design and cooking system which ensure even heating throughout the cooking chamber of your grill.  The cast iron cooking grates also do a fantastic job of this, and will make some beautiful sear marks on your food.

A powerful 15,000 BTU dedicated rotisserie burner sits on the back side of the grill, and comes with a premium spit rod and motor to ensure that the rotisserie cooking experience is top of the line.

All around, this is an incredibly versatile gas grill that can handle just about anything you throw at it.  It’s a best grill with rotisserie choice for us because the rotisserie kit on this grill in particular is really nice and high quality.

4 locking wheel casters make transporting the Baron around your patio pretty easy.  The two foldable side shelves are practical and give you access to extra preparation space for your cook.

One thing I love about this grill is that Broil King backs it with a pretty generous warranty.  There’s a lifetime warranty on the cook box, a 10 year warranty on the burners, and a 2 year warranty on all other parts.

Things We Like:

• Premium rotisserie kit with powerful dedicated burner
• Retains heat well and distributes it evenly
• 805 square inches of total cooking surface area (side burner included)
• Covered by a generous warranty
• High quality burners are reliable and can get as hot as you need them to

Things We Don’t:

• Assembly of this grill is a pain, and the instructions aren’t the easiest to follow

Broil King Regal S590 Pro Gas Grill

Broil King Regal S590 5 Burner Pro Gas Grill

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The Broil King Regal S590 Pro Gas Grill is pretty similar to their Baron 590 model, but with a few clear upgrades.

First off, the cooking grates are rod stainless steel instead of porcelain coated cast iron.  These 9mm stainless steel cooking grids are heavy duty and built to provide incredibly even heat and consistent results.  The sear marks made by these grates are beautiful, and with proper care they will last a long time.

There’s also a little extra primary cooking surface area with 625 square inches to work with.  250 more square inches are spread across a side burner and swing away warming rack.

When it’s time to switch out your propane tank, a slide out tank holder makes the process as simple and pain free as possible.  The powerful rotisserie burner is complimented by a premium spit rod and motor to make the entire set up very easy to use.

Things We Like:

• Lots of cooking surface area to work with (875 square inches total)
• 10 year warranty on burners, 2 years on everything else
• Stainless steel cooking grates are a perfect grilling surface
• Premium rotisserie set up
• Slide out tank holder built in

Things We Don’t:

• Price is on the higher end of the spectrum

Monument Grills 4 Burner Propane Grill

Monument Grills 4 Burner Propane Gas Grill with Rotisserie Kit

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In terms of bang for your buck, our top pick for best grill with rotisserie might be the Monument Grills 4 Burner Gas Grill with Rotisserie.  This grill performs well and is offered at an extremely reasonable price.

All of the major components are made of stainless steel, including the burners, lid, cabinet, side trays, and burner plate.  The cooking grates are porcelain enameled cast iron, and provide 513 square inches of primary cooking area to work with.

You’re also afforded an additional 210 square inches of cooking surface area between a swing away warming rack and an extra side burner on the right shelf.  The warming rack is ideal for keeping foods warm and the side burner is great for sautéing veggies or whipping up a side sauce.

The Monument 17842 is also really easy to use.  Your propane tank conveniently fits inside of the grill’s cabinet.  From there, all you have to do to get started is open your propane tank connection, turn your burner knobs, and press your grill’s quick ignition button.  The rotisserie attachment comes included, and works intuitively with the design of this grill.

Things We Like:

• Made with quality stainless steel parts (burners included)
• Great price point for what you get
• Rotisserie kit is easy to set up and use
• 513 square inches of primary cooking surface area with additional warming rack and side burner
• Powerful burners, this grill can get up to high temperatures for that perfect sear

Things We Don’t:

• Porcelain enameled cast iron grates are great to cook on, but can rust over time if you don’t take good care of your cast iron grates

Monument Grills 6 Burner Propane Gas Grill

Monument Grills 6-Burner Stainless Steel Propane Gas Grill

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If you’re looking for a little extra cooking surface area, the Monument Grills 6 Burner Gas Grill is a comfortable choice.  It’s one of our favorite 6 burner gas grills, and offers a really nice blend of performance and affordability.

This grill offers a whopping total of 900 square inches of cooking surface area.  The primary surface is 634 square inches, and the warming rack comprises the other 266 square inches.  Stainless steel is the material of choice for the cooking grates, which as you know by now is a great material for even and consistent cooking.

A few practical features make this grill very easy to use.  An electric ignition quick start system means you can fire up your grill with the press of a button.  When it’s time to clean up, a removable drip pan is easy to take out and dispose of your drippings.  A slide out shelf also holds your propane tank conveniently inside the cabinet.

The rotisserie kit comes included, and the burners are backed by an 8 year warranty.  All other parts are covered by a 1 year warranty.

Things We Like

• Lots of cooking surface area (900 square inches)
• Stainless steel cooking grates
• Quick ignition system
• Removable drip pan and slide out propane tank shelf
• 8 year warranty on the burners
• Low price

Things We Don’t

• The large cooking surface area is nice, but this grill takes up a lot of space and might not be ideal if your patio is tight on space

What Can I Cook on a Rotisserie?

The first food that comes to mind as a candidate to go on the spit is chicken (which is a great choice!), but what else can you cook on the rotisserie?  Here’s a list of different foods you should try out after you get your best grill with rotisserie:

• Chicken
• Turkey
• Lamb
• Prime rib roast
• Roast beef
• Prime rib
• Pineapple
• Pork shoulder
• Pork tenderloin

Cooking Surface Area and Grill Size

Perhaps the first consideration of any grill purchase should be the practicality of how big your grill is.  First, consider the crowd you’ll be cooking for.  Are you planning to grill for many people at large tailgates or cookouts?  Or are your needs just going to be for a small family at home?  The answer should inform your desired cooking surface area – having enough grilling space is crucial and will make your life a lot easier as the grill master.

On a relatable note, you should measure out how much space you have on your patio where your grill can stay.  Especially when you take into account side shelves, these grills can have a pretty wide footprint.  With that in mind, it’s important that you buy something that fits into your outdoor cooking space.

Propane vs Natural Gas

Your typical grill with rotisserie is going to be a gas grill.  Most rotisserie burners rely on infrared technology to cook your food, and this can be fueled either by propane or natural gas.

Propane fueled grills connect to portable and refillable 20 pound propane tanks.  The fuel is cheap and can be refilled at your local home improvement store.  They’re very easy to use and portability is nice.  The downside is that it can be a pain to have to refill your tank, especially if your gas runs out mid cook.

Natural gas grills on the other hand connect to your in home gas line.  So you have to have an outdoor natural gas connection.  The fuel is also cheap, and the nice thing is that you’ll never have to worry about running out of fuel.  The downside of natural gas is that you’re limited to placing your grill where it can reach your gas connection.

Each type of gas fuel is viable and burns clean, but it’s something you should consider before making the big purchase.

Warranty

Any time I make a big purchase, grill or otherwise, one of the first things I look for is the manufacturer’s warranty.  Not only does the warranty protect your purchase, but it’s a signal from the manufacturer that they’re willing to put their money where their mouth is.

Most grills have anywhere from a 1 to 10 year warranty.  Ideally your grill’s burners, at a minimum, should be covered by a 5 or more year warranty.

Price

Obviously, price is always one of the top factors to consider when looking at different grills.  When it comes to the best grill with rotisserie, expect to pay around $500 for lower end grills and up to $3,000 for high end grills that come with all of the bells and whistles.

There’s a trade off at all price tiers, and the lower end will feature bare bones grills that can certainly get the job done and make delicious food.  They just won’t have any additional features.

On the other hand, with a multi thousand dollar grill, you should expect lots of great ease of use and cooking features that enhance your experience.

Frequently Asked Questions

Can You Add a Rotisserie to Any BBQ?

You can add a rotisserie attachment to most types of barbecue or grill, but it is best to check compatibility before purchase. Many rotisserie attachments are universal, but they need to be suitable for the length and width of the grill.

The attachment will often consist of pronged forks, a rotating motor, and counterbalances. This simple device is then screwed or fixed to the barbecue. You may also need to consider the heat source.

Rotisserie is often cooked by indirect heat, typically from the back or sides. Depending on the type of grill you own, this may require adjustment.

Adding a rotisserie attachment is a good way to try out a type of cooking without making a huge investment. If you already own a grill, attaching a rotisserie gives it a new versatility. For another option, standalone rotisseries can also be purchased.

Are Rotisserie Grills Worth It?

Yes, if you want a new way to cook food, and enjoy a hands-off approach. A rotisserie slowly moves the meat around, ensuring an even cook with minimum interference. It’s a great way to ensure that large cuts of meat cook evenly. For meats such as chicken and duck, a rotisserie locks in moisture during a slow cooking process.

A big advantage to the rotisserie is that it doesn’t require much attention. Rather than moving the heat, a rotisserie moves the food, and it does so all by itself. If you prefer to let the grill do the work, then a rotisserie provides the perfect chance to sit back.

If you’re interested in purchasing or upgrading a grill, a rotisserie grill is a fantastic option to have. However, they are generally a more expensive option. If you’re worried about the price, consider a rotisserie attachment.

What is a Rotisserie Burner on a Grill?

The rotisserie burner is a back burner on a grill that cooks using infrared technology to create a radiant heat source. There are many advantages. By heating from behind, the rotisserie burner is protected from dripping grease, preventing scorching or fires.

The infrared technology turns a burning flame into an even heat source, allowing the food to cook slowly to retain maximum juiciness. Using a rotisserie burner is the easiest way to cook thick cuts without drying them out, or burning them.

Rotisseries typically cook from the back, but this isn’t always possible with a non-rotisserie grill. The rotisserie burner is a fantastic upgrade as it heats quickly, cooks slowly and evenly, and is the safe way to cook thick cuts of meat. The infrared technology does the work, while you can sit back and wait for your meat to finish cooking.

What Can You Cook on a Rotisserie Grill?

There are many things that can be cooked on a rotisserie grill, and it goes far beyond just poultry. Although whole chicken may be the first food that comes to mind, beef, lamb, pork, and even vegetables can all taste fantastic when cooked using a rotisserie grill.

The rotisserie grill is best for cooking big, thick chunks of meat. Due to the slow movement and even heat source, it ensures a safe cook without drying the meat out.

Use a rotisserie grill for cooking: chicken, turkey, duck, lamb, rib roast, prime rib, beef joints, pork shoulder, and pork tenderloin. You can use a rotisserie to cook vegetables, and even a pineapple for dessert.

The best foods to cook on the rotisserie are a uniform shape, to ensure an even cook. Use marinades and rubs to lock in the flavoring, and enjoy experimenting.

What’s the Difference Between Rotisserie and Roasting?

There isn’t much difference between rotisserie and roasting, at least in terms of end result. In the original meaning, roasting was used to refer to any food cooked over an open flame, typically using a shaft.

Nowadays, this method is generally known as rotisserie. Rotisserie uses a spit, which either self rotates or is hand turned, to cook the meat thoroughly. The modern usage of roasting now refers to food that’s cooked using the convection heat of the oven.

Rotisserie cooking is typically used to indicate that the food was cooked using a rotating spit. Although this is commonly done using an open flame, a rotisserie can also be installed in a typical oven. Both methods are good for cooking large cuts of meat slowly, and locking the moisture in.

In terms of nutrition, there’s little difference between roasted and rotisserie style food.

Do You Close the Lid When Using Rotisserie?

It is best to close the lid when using a rotisserie, as this traps the heat in. With the lid open, the heat of the grill escapes, so that only the bottom of the food is cooking at any time. This means it takes significantly longer to cook, and likely won’t cook as evenly.

By closing the lid, you keep the heat in, and allow the rotisserie burner to work at its best.

However, you can cook using a rotisserie with the lid open, the results just won’t be as good. The larger cuts of meat can take a long time to cook, especially when the heat is escaping out the top. This results in the meat drying out, and potentially some areas becoming overcooked.

If you have a grill with a built-in rotisserie, check the user’s manual for the correct usage.

How Much Weight Can a Rotisserie Hold?

A rotisserie will typically be designed to hold between 15 and 20 pounds. Smaller rotisseries may only be equipped to comfortably hold 10 pounds. A large rotisserie grill will generally hold a midsized turkey, but might not be able to handle a large one.

If you overload the rotisserie spit, it will often bend and can break. If it’s too heavy, the spit may not be able to turn properly, meaning the food won’t be cooked correctly.

Sometimes, you may need to add weight to the rotisserie using the counterweight. This balances out unusually shaped cuts of meat, so that the spit can rotate smoothly. The counterweights should be factored into the total weight that the rotisserie can support.

To be sure of the weight your rotisserie will hold, check the user’s manual. This will give you the exact specifications for your grill.

Final Thoughts

I hope this list of our top best grill with rotisserie choices has helped to get you off on the right foot in your search!  At the end of the day, buying a grill is a big decision and can lay the foundation for many delicious meals in your future.

By looking for a rotisserie set up, you’re already off to a great start.  This tried and true method of cooking will lead to delicious results, and great memories amongst your family and friends.

Which grill did you end up with?  We want to hear about it in the comments section below!

The post Best Grill With Rotisserie – Our Top Choices and Buyer’s Guide appeared first on Own The Grill.

Today I’m going to share with you a delicious smoked chicken thighs recipe that’s simple and sure to please the crowd.  All of the rub ingredients that you need for classic, year-round BBQ smoked chicken thighs recipe can be found in the pantry.

In addition, I’ll share all of the knowledge you need to know to help you become a bona fide chicken thigh smoking expert.  Let’s get into it!

Smoked Chicken Thighs – Overview

First it’s important to understand what makes chicken thighs one of the best meats to smoke.  Compared to chicken breast, chicken thighs are naturally much higher in fat content, and as such remain moist and are much more flavorful than chicken breast.

When we put thighs on the smoker, the goal is to bring out as much of the flavor as possible while retaining as much juice as possible.  Chicken thighs absorb flavor really well, so they can be infused with that delicious smokey BBQ flavor on the smoker in a relatively short amount of time.

The other component to delicious smoked chicken thighs is your rub.  A rub is simply a mix of seasoning and flavoring ingredients that are combined and applied to the outside of your meat before it goes on the cooker.  Our rub recipe is simple, to the point, and delicious, but more on that later.

Lastly, it’s important to have an understanding of the role that the skin during the smoking process.  When you buy your chicken thighs at the store, they will more than likely have the skin still attached.

Whether or not you prefer to remove the skin before eating, you’ll want to cook your thighs with the skin on.  The reason is because the skin helps to absorb and impart flavor onto your food, and also helps to retain moisture levels.

If you want to take your smoked chicken thighs to the next level of flavor, you can also place them in the oven for a few minutes on high heat at the end to crisp the outer skin!

How to Make Smoked Chicken Thighs

Before you get started preparing your chicken, it makes the most logistical sense to get your smoker started.  Light your fire and preheat your smoker to 250°F.  If you’re unsure of which type of fuel to use, we recommend using hickory, apple, or cherry wood (or any combination thereof) to help flavor your smoke.  All of these types of woods work beautifully with chicken.

Lump charcoal is also a great option to fuel your fire, which comes in different types of wood flavors.  Lump charcoal is great because it burns incredibly clean and is considered the most “organic” type of fuel for your smoker.

While your smoker preheats, it’s a great time to trim a little bit of fat off of your chicken thighs, if necessary.  Remember, we don’t want to take off the skin – just any excessive overhanging sections of fat.

From there, it’s time to put together your spice rub.  We’ll share our favorite rub below that uses common pantry ingredients, but you can also feel free to use your own!

It’s very important that you generously apply your rub to your chicken thighs!  One of the mistakes many beginners make is under doing it – remember, chicken thighs can absorb a lot of flavor and the goal is to get the most out of the meat.  Rub both sides of the meat and get some under the skin too.

After your chicken has been thoroughly seasoned, it’s time to go on the smoker.

Things You’ll Need

There are a few different pieces of equipment you’ll need to smoke chicken thighs.  First and foremost, you’ll obviously need a smoker if you don’t have one already.  There are quite a few different types of smokers out there, many of which are capable of smoking delicious chicken!

Personally, my favorites are kamado smokers or offset smokers, but you can also make delicious food with a pellet smoker, electric smoker, or gas smoker.

You’ll also want to use a probe thermometer to help you gauge when your thighs are done.  If you don’t own one, now is the time to pick one up!  It’s an incredibly important tool for any pit master.

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Since you smoke foods with low temperatures, it can be hard to tell exactly when food is safely cooked all the way through.  Typically chicken thighs cook on the smoker for an hour and a half to two hours, but really you’re cooking them until they reach a safe internal temperature of 165°F.  The only way to know for sure is by utilizing a probe thermometer.

Traeger Chicken Thighs

Traeger grills are well known for cooking delicious chicken thighs. The wood-fired flavor by Traeger grills enhances the taste of the chicken, making it so delicious. You can grill smoke or roast them perfectly. 

Chicken Thighs on Traeger

Cooking chicken thighs on a Traeger grill is super easy. With proper temperature control and consistent heat distribution, Traeger grills ensure that the chicken thighs cook evenly and stay juicy. Just season the thighs to your liking and place them on the preheated grill. Grill, smoke, or roast the thighs until they reach an internal temperature of 165°F (74°C) for safe consumption.

Grilling chicken thighs on a Traeger at 400°F (204°C) is a popular cooking method as well.  The high heat creates a beautifully charred exterior while locking in the chicken’s natural juices. It takes about 20-25 minutes to grill the thighs at this temperature, but always use a meat thermometer to ensure they’re fully cooked through. 

Bone-In Chicken Thighs Traeger

Using bone-in chicken thighs on a Traeger grill adds extra flavor and moisture to the meat. The bone helps retain juices and enhances the overall taste. Season the bone-in thighs to your liking and grill, smoke, or roast them on the Traeger until they are cooked through.

Ninja Woodfire Grill Chicken Recipes

The Ninja Woodfire grill makes delicious chicken recipes. From a classic grilled chicken thigh to creative wood-fired chicken thigh, the Ninja Woodfire grill is great. We recommend experimenting with different marinades, rubs, and wood types. 

Best Temp to Smoke Chicken Thighs

The ideal temperature to smoke chicken thighs is around 225°F (107°C). Smoking at this temperature allows the chicken to absorb the smoky flavor while slowly rendering the fat and tenderizing the meat. Plan for about 1.5 to 2 hours of smoking time.

Smoked Chicken Thighs Recipe

Print

BBQ Smoked Chicken Thighs

Easy and delicious smoked chicken thighs

Course Main Course

Cuisine American, BBQ

Keyword BBQ Chicken Thighs, How to Smoke Chicken Thighs, Smoked Chicken Thighs, Smoker Chicken Recipes, Smoker Recipes

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Servings 4 people

Calories 425kcal

Equipment

• Smoker

Ingredients

• 6 pcs Chicken Thighs
• Olive Oil to baste chicken

Rub Ingredients

• 2 tbsp Paprika
• 1 tbsp Black Pepper
• 1 tbsp Kosher Salt
• 1 tbsp Garlic Salt
• 1 tbsp Onion Powder
• 1 tbsp Mustard Powder
• 1/2 tbsp Cayenne Pepper
• 1/2 cup Brown Sugar light

Instructions

• Preheat smoker to 250°F. Add hickory, apple, or cherry wood for extra flavor, if desired
• Thoroughly combine rub ingredients in a bowl
• Apply a thin outer coat of olive oil to all of the chicken thighs
• Apply a generous amount of rub to each chicken thigh. Be sure to coat both sides and under the skin with rub
• Put your seasoned thighs on the smoker
• Smoke thighs until they reach an internal temperature of 165°F. Measure internal temperature with a probe thermometer. Cooking time will typically between 1.5 to 2 hours
• Remove from smoker. If you want to crisp the outer skin, place thighs on a baking sheet and place in 400°F oven for 3 to 4 minutes
• Let thighs rest at room temperature for 20 minutes
• Serve and enjoy!

Nutrition

Calories: 425kcal

Frequently Asked Questions

Here are answers to some commonly asked questions about smoking chicken thighs:

Which Type of Wood Should I Use?

The type of wood you use in your fire can make a big difference on the outcome of your flavor.  Each type of wood produces different flavored smoke – some are ideal for chicken and some are not.  Here are some hardwoods that work great with chicken:

• Hickory (great all purpose BBQ wood)
• Apple
• Cherry
• Maple
• Oak

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There are other woods that are suitable, but these are the best.  Also, you should stay away from the following:

• Mesquite (great for smoking but too strong on smokey flavor – it would overpower chicken)
• Softwoods (completely unsafe for cooking)
• Any chemically treated wood

How Do I Get Crispy Skin?

Crispy skin is the perfect compliment to tasty, juicy insides of your chicken thighs.  In order to achieve crispy skin, you’ll need to expose your food to high heat for a small amount of time.

This can be done either on the grill or in your oven after you’re done smoking chicken thighs.  Either way, crank up your heat to 400°F.  Place your chicken on the grill grates or on a baking pan if using the oven.  Place in the heat for about 4 minutes, then remove, serve, and enjoy!

Which Sides?

One of the best parts of any BBQ meal is the sides!  This BBQ smoked chicken thighs recipe is no different.  Here are some of our favorite complimentary side dishes for this wonderful meal:

• Coleslaw
• Potato Salad
• Mac and Cheese
• Cornbread
• Green Beans
• Baked Potato
• Fries
• Baked Beans

Can You Overcook Chicken Thighs?

Yes! Chicken thighs, as with any other type of food, can be overcooked. This is easier to do than you may think, and can happen for several reasons. Overcooked chicken does not make for a pleasant eating experience (unless your goal is some chicken jerky, of course).

Often, when chicken thighs are overcooked it is because they have been left to cook for too long. Another reason may be that the heat is too high. It may even be a mixture of both of these reasons!

To avoid overcooking your chicken thighs, ensure they are at the right temperature and cooked for the right amount of time. They can handle longer and hotter than other types of chicken such as the breast, but that doesn’t mean you should just leave them at a high temperature for a long time.

The ideal temperature for chicken thighs is between 175 and 195 degrees Fahrenheit. They can take between 20 to 30 miniatures if they are boneless thighs, or around 15 minutes more if the bone is left in.

How Do You Make Smoked Chicken Skin Crispy?

Smoking meat is a very popular way of cooking. However, when it comes to smoked chicken thighs, people often desire to have the best of both worlds – smoky flavors but crispy outer textures. Luckily this is possible but it can take some practice.

Usually, smoking meat requires a ‘low and slow’ approach. This means that you keep the temperature low and cook it slowly. However, this is not ideal to get a crispy texture. As such, you may find that the best option is to use a higher heat.

You should try and smoke your chicken at a starting temperature of 225 degrees and then raise this to 300 degrees later on.

You could also sear your chicken before it goes on the smoker – or do the reverse sear and give  your thighs a sear after they’re finished smoking.

You should also keep in mind that any moisture will be detrimental to crispiness. As such, avoid using olive oil and other liquids on the chicken. Use only powdered ingredients to rub it, and pat the chicken dry first.

Do I Need to Flip Chicken When Smoking?

The answer to this is: it depends! There is a lot of debate over whether meat needs to be flipped when it is in the smoker. The truth is, much of this is down to personal preference.

As a rule, the bigger the piece of meat, the more it should be flipped. With this in mind, if your chicken is a whole, large chicken, then it may need to be flipped.

The reasoning behind this is that oftentimes, larger pieces of meat will require the wood chunks to be changed, allowing you to flip the meat at the same time to ensure an even cook.

On the other hand, if your chicken is small, or if they are chicken thighs or wings, you will not need to flip them. That being said, you can flip them if you prefer to.

How Do You Keep Chicken Moist When Smoking?

When you are smoking chicken and you want to keep it moist, the best thing to do is to cook it at a low temperature and ensure you take your time. This is called the low and slow technique.

Unlike the actions we recommended earlier for crisping your chicken, cooking low and slow will ensure the moisture stays inside and doesn’t evaporate quickly.

You may also want to consider using marinades and rubs that have moisture-packed ingredients such as olive oil and other sauces.

This will keep it moisturized for longer and keep the meat moist. In turn, the resulting smoked chicken will be falling apart and will taste delicious.

Can you Cook Bacon-Wrapped Chicken Thighs on a Smoker? 

Bacon-wrapped chicken thighs smoker style has a combination of smoky, savory, and crispy goodness. To make it, I would wrap seasoned chicken thighs with bacon strips and secure them with toothpicks. Smoke the bacon-wrapped thighs at a low temperature for about 2 to 2.5 hours until the bacon becomes crispy and the chicken reaches an internal temperature of 165°F (74°C).

Final Thoughts

Man, my mouth is watering now that I’ve got smoked chicken thighs on my mind!  At the end of the day, smoking chicken thighs is a practical and delicious way to get use out of your smoker.  The ingredients are all cheap, and as far as smoker recipes go – this one takes the least time and delivers tasty results.

Remember, you can substitute your favorite rub or seasonings for ours to customize your experience!  It’s really hard to go wrong with smoking chicken thighs.

Did you try our recipe out?  How’d it go?  We want to hear about it – reach out to us in the comments section below.

If you don’t have a smoker, not a problem!  Check out our guide for how long to grill chicken next.

The post Smoked Chicken Thighs – Our Secrets Revealed appeared first on Own The Grill.

You definitely don’t want to overcook it and be left with a charred, chewy hunk.  On the other hand, undercooking it is definitely worse and can lead to some serious food poisoning or a salmonella infection.

How long to grill your chicken depends on a few different factors – most notably, the size of your chicken, which cut you’re working with, and how hot your grill is running.

In this article, we’ve created a complete guide for you to know exactly how long your chicken needs to stay on the grill.  We’ll go over all of the different parts of the chicken, how long you should grill them, and pass along our recommendations for grilling temperatures and times.

Cooking Chicken Safely

First and foremost, the reason you should know how long to grill chicken has to do with safety.

We already mentioned that undercooking chicken can cause some serious problems – but how do you know when chicken is done and safe to eat?

Also, you want to make sure you’ve safely thawed your chicken if it was frozen beforehand.  If you have any doubt on how to do this, check out our guide on how to defrost chicken here.

Recommended: Pick Up a Probe Thermometer

The only surefire way to know your chicken (or any food for that matter) is cooked all the way through is to measure the internal temperature of the chicken piece at the center point of the thickest section of the meat.

Don’t get me wrong, I’ve eyeballed it myself when I’m in a hurry or just cooking a thin chicken breast on the grill.  But I wouldn’t necessarily recommend that method – with a probe thermometer you can know with 100% certainty that your food is safe to eat.

Especially if you are new to grilling or cooking chicken, I highly recommend acquiring a probe thermometer.  It’s a handy tool to have around the kitchen and the grill for chicken and many other types of meat.

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Safe Internal Temperature for Chicken

When it comes to chicken doneness, the USDA advises that you cook chicken to an internal temperature of 165°F before consumption.

There really isn’t any wiggle room there either – you’ll really want to make sure your chicken has been finished to an internal temperature of 165°F, minimum.  For some chicken pieces (like legs and thighs), the ideal temperature to remove from your grill is a little bit higher – but at the very least you’ll know they’re safe to eat after reaching 165°F.

If you have fresh chicken, some visual indicators exist that will let you know that your chicken is safe to eat.  The chicken will be cooked through, with no pink at the center, and the juices will be clear when you cut into your meat.

It’s ok to use the visual indicators, especially if your chicken is fresh, but we’d still always recommend measuring internal temperature to determine doneness.

How Long to Grill Different Types of Chicken

I mentioned at the beginning of this article that the answer for how long to grill chicken depends on a couple of main factors.  Which type of chicken you’re cooking and how hot your grill is running.

The chicken piece, how thick it is, and whether or not there are bones inside of it all make a difference for your cooking time.  Similarly, the heat of your grill matters – cooking your chicken on too hot of a temperature can lead to burnt skin and an undercooked inside.

Here we’ve created a guide on average times for how long to cook different types of chicken – and which temperatures you should use for each.

Chicken Breast

Chicken breast is one of the most common and popular cuts to throw on the grill.  Place the breast on a bun for a chicken sandwich or slice it up and serve over a salad.

For boneless, skinless chicken breast, preheat your grill to 350°F and cook for about 12 to 15 minutes total.  Place the chicken on your grates directly over the heat.  Flip the chicken breast about after about 5 to 6 minutes.

Bone-in breast with the skin on will likely take closer to 25 minutes to finish – and you’ll need a two zone set up on your grill.  You want to be extra careful to not burn the skin here, so the best way to do it is grill over direct heat for the first 12 minutes, flipping halfway through.  By then, the skin should be crispy – from there, move the chicken to the indirect side to finish off for the last 12-13 minutes of the cook.

Chicken Wings

With chicken wings, the end goal is tasty insides and a nice, crispy skin on the outside of the wing.

The way to accomplish this is to preheat your grill to 350°F-375°F, and plan on cooking them for about 22-25 minutes.

Place all of your chicken wings on the grill grate and begin your cook.  Every 4 minutes, turn the wings to ensure that each side gets crispy and browned evenly.  It’s an active process to grill chicken wings to ensure that none of the skin gets over charred.

Starting at about the 18 minute mark of total time with wings on the grill, insert your thermometer to measure the internal temperature of the wings.  They’re ready to come off the grill after they reach 165°F.

Chicken Leg Quarters

Chicken leg quarters have big bones and feature a thigh and a drumstick.  A lot of meat and a lot of thick bone equals more cooking time on the grill.

Not only that, the ideal internal temperature of leg quarters is closer to 180°F.  They are safe to eat after reaching 165°F, but since there is dark meat the chicken will taste much better and will be more tender if you cook until it reaches 180°F.

You’ll want to set your grill temperature to 350°F with a two zone set up.  Start out with your chicken quarters on the side of the grill without burners on (or on the top rack) to cook for about 30-35 minutes.  Flip halfway through.

After the chicken has been on the indirect side for 30-35 minutes, move it over direct heat to finish off.  Finish over direct heat for about 5 minutes per side over direct heat, so 10 minutes total.

Chicken Thighs

Similar to cooking chicken quarters, you’ll want to cook chicken thighs to an internal temperature of 180°F.  There are two ways you can go about it.

First, you could cook them almost exactly the same way you’d cook quarters.  That is, preheat your grill to 350°F and cook with indirect heat for about 30 minutes, flipping halfway through.  Then finish over direct heat for about 5 minutes per side, 10 minutes total.

For a lower temperature alternative, check out our smoked chicken thighs recipe.

Drumsticks

Chicken drumsticks are cooked the exact same way as chicken thighs.  Aim for an internal temperature of 180°F.  You can choose between the indirect/direct heat combo or a roast style where you cook over high heat and turn the drumstick every couple of minutes.

Whole Chicken

Most whole chickens will weigh between 5 and 7 pounds and will take about 1 1/2 to 2 hours to cook completely.  It’s a larger cut to work with than any of the individual pieces – so the only way to really do it right is with a longer cooking time on lower temperatures.

Preheat your grill to a range of 250°F to 300°F and place the chicken on an indirect heat portion of the grill. After about an hour, start spot checking your chicken’s internal temperature.  It’s ready to come off when all of the pieces measure at least 165°F at their thickest, meatiest points.

Check out our beer can chicken recipe if you’re looking for some inspiration for your next grilled whole chicken.

Direct vs Indirect Heat

We’ve mentioned the terms “indirect heat” and “direct heat” quite a few times in the how long to grill chicken conversation.  Just in case you aren’t familiar with these terms, here’s a quick rundown.

When grilling, one of the most useful ways to set up your grill is with two zone heat – which can be done no matter which type of grill you have.  Essentially what this means is that you create heat on only one side of your grill (the direct heat side).  The other half of your grill will still get warm and cook your food, but your food won’t be cooking over a direct flame.  On the indirect heat side, your food cooks evenly in almost a convection style cooking environment.

So if you have a gas grill, you can create two temperature zones by only turning half of your burners on.  Alternatively, charcoal grillers can create two temperature zones by siloing your charcoal fire to one side of the grill, leaving the other side open underneath the cooking grates.

Cooking with indirect heat is especially useful for grilling chicken that has skin still attached to it.  Cooking skin over direct heat can lead to over charring if you don’t turn the meat frequently.  When you cook on the indirect side of the grill, your chicken can cook evenly without having to worry about your skin getting burnt by a direct heat source.

How Long to Grill Chicken Per Pound

You know by now that the answer for how long to grill chicken doesn’t have so much to do with time on the grill per se.  It’s more about how long it takes for the chicken to reach a safe internal temperature.

However, if you’re looking for a quick rule of thumb – plan to grill chicken for about 20 to 25 minutes per pound.

Of course the actual cooking time can vary based on which chicken piece you’re cooking, if it has bones, and how hot your grill is.  But if you’re looking for a quick estimate just to help you plan out your meal prep, then grilling for 20 to 25 minutes per pound of chicken is a good estimation.

What Happens if You Cook Chicken Too Long?

We’ve covered pretty extensively that undercooking chicken is bad news, but what happens if you cook it too long?

The good news with overcooking chicken is that you aren’t going to put anybody’s life in danger.

The bad news?  Overcooking your chicken will probably lead to some unhappy taste buds and potentially some friends and family questioning your grilling prowess.  When chicken is over done, it can be tough, dry, and chewy – or worse, charred and burnt.

Other Factors That Affect Chicken Cooking Time

Chicken type, thickness, bone density, and grill heat all greatly affect your cooking time, but are there any other factors to consider for how long to grill chicken?

Using a wet brine or marinade will likely increase the cooking time of your chicken by at least a few minutes.  This is because it will take a little bit longer for the skin or outside of the chicken to brown and crisp.  Dry rubs or seasonings on the other hand won’t affect your cooking times.

The other way you can reduce your cooking time is to cut your chicken into smaller sizes.  It won’t work for all pieces, especially bone-in chicken parts, but if you have chicken breast for example you could cut down your grilling time by slicing it into thinner or smaller sections.

Final Thoughts

If you came in wondering how long to grill chicken, I hope you found your answer in this resource.  Grilled chicken is a bona fide classic and sure to please many appetites, and I hope you’re now well on your way to delivering tasty food.

What’s your favorite type of chicken to grill?  Disagree with any of our suggestions?  We’d love to hear from you in the comments section below.

The post How Long Should You Grill Chicken? [For Tender, Tasty, and Juicy Results] appeared first on Own The Grill.

The salty brine mixture is absorbed into the chicken, giving it that salty and savory flavor that freshly cooked chicken has.

Brining your chicken is part of getting that tender, fall-off-the-bone experience that chicken wing lovers need. It’s about finding that right combination of salt and spice to make a rich savory flavor and tender, moist texture.

So today, we are going to talk about our classic chicken wing brine recipe and how to make it at home. The best part is that it can be made in just a few minutes and can salt your chicken in just a few hours. You only need a couple of hours to go from brine to a deliciously cooked chicken on your plate, so it’s a great quick meal choice.

Ingredients – What You Will Need

To make this chicken wing brine you will need:

• 1 gallon of water
• ¾ cup of kosher salt
• 1 lemon
• ⅔ cup of cane sugar
• 1 cup soy sauce
• ¼ cup of olive oil
• A large pot
• Plastic storage bags

(Note: If you want to spice up this mixture, you can add some spices such as rosemary, thyme, peppercorn, or parsley. One of the best features of this recipe is that it is so simple and versatile.)

Here is a quick rundown of what you will be doing: First you need to create the brine itself. Afterward, you can add the chicken and let it marinate for a few hours.

Step-By-Step Directions

Making chicken wing brine is super easy. There are really only two steps!

1. Pour the gallon of warm water into a container twice its volume. Add in the salt, sugar, soy sauce, and olive oil and bring the pot of water to a boil.
2. Stir the contents of the bowl thoroughly until the salt and sugar have completely dissolved and the mixture is a uniform color and consistency. Turn off the burner, and allow the brine to cool to room temperature.
3. Place chicken wings in a plastic bag and fill with brine until the pieces are mostly submerged. Then place the brined chicken in the fridge to marinate. The amount of time you let it brine depends on the kind of chicken you have. Once the chicken has been marinated, pat it dry with a paper towel before cooking.

So there you have it, a quick and easy chicken wing brine to prep your food for the oven or the grill. This brine literally takes minutes to make and is enough to marinate an entire week’s worth of wings!

How Much Brine For How Much Chicken?

As a general rule of thumb, you should have about 2 cups of brine for every 1 pound of chicken wings.  The recipe we’re outlining here produces a little bit over a gallon (16 cups) of brine, so it would be good for 8 pounds of wings – which is a lot!  Don’t be afraid to half or even quarter the recipe to get your proportions right.

Recipe Tips

• If you want more flavor, add in more spices. You can even add in a few slices of lemon orange to each marination bag to get a fruity zest for your chicken.
• Make sure that you are using kosher salt with this recipe. Kosher salt has different measurements than table salt and will be absorbed by the chicken differently. Table salt may make your chicken too salty and rubbery.
• This recipe is versatile and you can basically put whatever you want in the brine. If you are feeling adventurous, you can add in some honey, dried chiles for an extra kick, or even some onions. Whatever pairs well with chicken can be used as part of the brine.
• Fully pat the chicken off after it is done marinating. Wet chicken skin will cook all soggy like instead of making that crisp golden skin that we love in our wings.
• Make sure that you let the pot fully boil as the mixture needs heat to dissolve the sugar and salt completely. If these ingredients are not dissolved, then they could clump on the skin.
• Also, make sure that the water fully cools before placing the chicken in the brine. Placing chicken in warm brine raises the uncooked meat’s temperature and puts it in a range conducive to bacterial growth. Once the brine cools off, then you can fully submerge the bird or the cuts.

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Easy Brined Chicken Wings

Chicken Wing Brine Recipe to Prep Your Wings For Juicy and Tender Results

Course Main Course

Cuisine American

Keyword Chicken Wing Brine, Chicken Wings, Grilled Wings

Prep Time 10 minutes minutes

Brining Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8 lbs of chicken wings

Calories 10kcal

Equipment

• Large pot
• Plastic freezer bags or equivalent

Ingredients

• 1 gal warm water
• 3/4 cup kosher salt
• 1 lemon
• 2/3 cup cane sugar
• 1 cup soy sauce
• 1/4 cup olive oil

Instructions

• Pour the gallon of warm water into a large pot, ideally the pot has a capacity of at least two gallons.
• Add all other ingredients to the pot and stir thoroughly. Bring the mixture to a boil.
• Once the brine mixture is uniform and salt and sugar have completely dissolved, turn off your heat source and allow brine to cool to room temperature.
• Place chicken wings into plastic bags and fill each bag with enough brine to almost completely submerge the wings.
• Place bags of chicken and brine in the refrigerator to marinate. Marinate for at least 4 hours.
• When ready to cook, remove chicken from bags, and pat wings dry with a paper towel before cooking. Dispose of the used brine.

Nutrition

Calories: 10kcal

How Long Should I Brine the Chicken Wings?

The amount of time you should brine the chicken depends on what kind of chicken you have and whether it is skinless or skin-on. For bone-in wings, at least 4 hours is recommended. If you were to use this recipe with a whole chicken, 8 hours is the recommended mark.

You can actually keep the chicken brined much longer if you want. It is common to marinate a chicken for 12 full hours. We only recommend that you do not go past 24 hours of marination. Once you go past 24 hours, the chicken gets overly salty and will not cook as well. Also, the chicken might get too mushy and lose its tenderness.

Dry Brine

If you don’t want to make a wet brine, then you can make a dry brine instead. A dry brine is exactly the same as a wet brine except you just don’t add water. You can just directly apply the brine ingredients to the skin of the wings. Since there is direct contact, the ingredients will immediately be absorbed into the skin – so it’s a nice go to if you’re pinched for time.

To make a dry brine, combine all of the ingredients mentioned above into a bowl, leaving out the wet, liquid ingredients. Mix until it is even and homogeneous.

Then apply the dry mixture evenly to the chicken wings and keep the bird in the fridge. Like the wet brine, you only need to apply the brine for a few hours to have tender marinated chicken.

Once the brine is marinated, rinse off the mixture with water and pat dry before cooking. The dry brine method is probably faster, easier, and creates less of a mess but it will result in a crispier skin because there is no liquid to submerge the chicken in.

Liquid brine, in contrast, makes the chicken more favorable because the liquid is absorbed more readily by the chicken.

Brining and Frying

If you want to fry chicken wings, then it is recommended that you brine it first. You can actually make an excellent brine out of buttermilk that is perfectly suited for frying. Brining chicken before you fry it ensures that the moisture is locked into the meat so you have that crispy, golden friend outer later and tender warm, juicy chicken in the middle.

Final Thoughts

There you have it!  Chicken wing brine can make all the difference when it comes to getting those tasty and tender wings we all love so much.  Start out with our recipe then don’t be afraid to experiment with new flavors and ideas!

What is your favorite way to brine chicken wings?  We’d love to hear your ideas in the comments section below.

Check out our guide to reheating chicken wings next for more info on how to get the most out of your brined chicken wing leftovers!

The post Chicken Wing Brine Recipe appeared first on Own The Grill.

This beer can chicken is full of flavor and is a breeze to make. Once the meat is over the fire, this dish is pretty much on autopilot, and you are now free to mingle with your friends and family.

If you want to make the juiciest and most flavorful chicken you’ve ever had, stick around to learn more about it or jump to our recipe below.

The Juiciest And Most Delicious Chicken You Will Ever Make

Chicken is one of the most popular proteins because it is so easy to make, affordable, and versatile. Chicken is great for day-to-day or you can make a more intricate meal for a special occasion.

Chicken is high in protein and extremely low in carbs, which is exactly what you want. Not only that, but it is much more affordable on average than beef, pork, or even turkey.

The combination of seasonings and spices in this recipe makes it extremely flavorful, and the cooking method ensures that each bite will be dripping with juices.

If you’re tired of grilled chicken that misses the mark and ends up dry and overdone, check out the recipe below to change how you look at simple poultry.

Must-Have for Beer Can Chicken

Koohere Beer Can Chicken Holder for Grill and Smoker

• Designed so beer can cannot fall out
• Holds traditional 12 oz beer can
• Simple to use and easy to clean

Check Price on Amazon

Prep Time

Before you even touch any of your ingredients, go ahead and start preheating your grill to 350 degrees. You want to let it heat up for a good 10-15 minutes so you can make sure it is nice and hot by the time your chicken is placed over the heat.

I make this beer can chicken recipe on my pellet grill (the Camp Chef Woodwind WiFi).  The pellet grill has some distinct advantages for this recipe but by all means you can use any type of grill you have at home for this, whether it’s a charcoal, gas, kamado, or pellet grill.

Pellet grills are great because you can control your smoke levels, and also because the grill cooks with indirect heat, meaning you won’t have to worry about burning your chicken.

If you’re on a traditional gas grill or charcoal grill, we’d recommend that you utilize a two zone grilling set up – where you have high heat on one half of your grill and no heat source on the other half of your grate.  This allows you to cook the chicken with indirect heat on a “regular” grill.

While your grill is coming up to temperature, you have more than enough time to tackle some of the prep work. Many people rinse their raw chicken, others don’t.

If you prefer to rinse your meat, now is the time to do it. Whether you do or not, make sure to pat your meat dry with paper towels before you season. This step is important because it will help get that crispy skin everyone loves.

Spice It Up

Using a pastry brush, lightly brush your chicken with a thin layer of vegetable oil. This will help the dry rub stick and aid in the browning of the skin. Combine all of the seasonings in a small bowl or ramekin. Rub down your chicken with a liberal amount of the spice mixture, ensuring that you get the cavity as well.

One technique that is used on larger birds, is if your chicken still has the skin on it, you can create a deeper richer flavor by separating the skin from the meat by sliding your hand between them and rubbing the spice into the meat under the skin.

Not only will this season the chicken, but it will allow the spices to work with the natural juices and soak into the meat. The skin will also prevent the spices from direct contact with the grill flame, which can make them taste bitter.

The seasoning blend used in this recipe is a pretty classic beer can chicken blend which includes onion powder, paprika, garlic powder, and cayenne pepper, along with a few others.

If you find that this blend is too heavy on cayenne or garlic or onion you can adjust the seasonings according to your personal tastes. Do not be afraid to use a seasoning mix or blend that you are already familiar with, go with what you know.

Beer Time

After your chicken is fully seasoned it’s time for the beer. This is a crucial step, as the name of the dish is Beer Can Chicken. You can use any variety of beer you want.

Light beer, dark beer, or even cider will result in flavorful and juicy chicken. If you don’t like beer or don’t have any on hand, you can put chicken stock or lemon juice and water in a mason jar and use that instead of the beer can.

Pop open your can of beer. You can either drink or dump ¼ of the can and then slide the can into the cavity, making sure to leave the very bottom of the can out of the chicken. You can place your chicken either on a sheet tray with raised edges or you can use a beer can chicken roaster pan, depending on what you prefer and have on hand.

As the chicken and the beer begin to heat up, the beer will begin evaporating and steaming inside of the chicken which will baste the meat while it cooks, so you don’t have to worry about dry meat.

Nearly everyone has overcooked a piece of chicken in their life, and suffering through that chewy disaster is something you will not have to worry about with this recipe.

This is the perfect recipe for those who have difficulty cooking chicken thoroughly, without drying it out. It is also a great method to try out when using a new grill that might not heat exactly as you expect.

Getting the Beer Can Chicken on the Grates

Now that you have completed all of your prep work, it’s time to cook your chicken. Head outside to your grill and with the roasting pan or sheet tray.

• If using a pellet grill or other convection style grill, place chicken on the center of your grate
• If using a two zone grilling set up, place chicken on the side of the grill without direct heat underneath the grate

From there, close the lid. At 350 degrees Fahrenheit, the chicken should take about two hours to cook completely. Try your best not to peek at the chicken too often, no matter how tempting it might be! Each time you lift the lid, valuable heat escapes and your cook becomes a little bit more uneven.

Really though, we’re cooking until an internal temperature of 165°F is reached. This recipe is one where it’s really important to have some kind of probe thermometer handy that can measure the chicken’t internal temperature at multiple points. Check the thighs and breast – when both have reached 165°F, the chicken can come off of the grill.

Side Dishes

While you are waiting the 2 hours for the chicken to finish cooking, this is the perfect time to take care of any side dishes.

Dishes like egg salad and potato salad that have ingredients that need to be cooled ahead of time before mixing should have been made earlier in the day or the night before but if you waited it isn’t a big deal.

You can rest cooked eggs and potatoes in ice water to get them to stop cooking and to cool off completely. Some side dishes that go great with any barbecued meats, including beer can chicken, are potato salad, baked potatoes, risotto, corn on the cob, biscuits, cornbread, mac & cheese, or roasted or grilled veggies.

Beer can chicken goes great with an ice-cold beer, of course. You can choose to serve the same kind of beer you cooked the chicken with or you can go with your favorite brew.

You can also pair this dish with either red or white wine. Just be sure to choose something that goes with the flavors in your chicken. No matter what you choose to serve with your beer can chicken, your meat will be the star of the show.

Time To Carve

You know your chicken is done when a meat thermometer indicates that the internal temperature at the centermost point of the breast has reached a minimum of 165 degrees Fahrenheit.

Once your bird has finished cooking, remove it from the heat and allow it to rest for 10 minutes before you cut into it. After allowing your meat to rest, you are left with the juiciest chicken you will ever eat.

If you end up with leftovers, you can store them in your refrigerator or freezer in a plastic container, plastic bag, or wrapped in foil or plastic wrap.

You can eat the leftovers like you did when the chicken was fresh, you can make sandwiches, or you can shred the meat and make tacos, BBQ, or chicken salad. One of the bests things about cooking the chicken like this is that it easily stands up to reheating without drying out.

Beer Can Chicken Variations

This recipe here is a traditional dry rub that many people use for their beer can chicken. If these seasonings aren’t your favorite, there are a couple of variations you may like.

One thing many people choose to do is a BBQ rub that contains brown sugar and seasonings such as garlic, onion, and paprika. Another option would be a cajun rub, or even using a seasoning blend such as Old Bay.

For the beer, you can use your favorite IPA, stout, a hard cider, or you can swap the beer for a mason jar half full of chicken stock, apple cider, or lemon juice and water. Some people even drop a couple of garlic cloves down into the liquid before they put it inside of the chicken.

For easier adaptation to indoor cooking, or for use during winter months when your grill might not be accessible, there is a spatchcock variation.

There you’d spatchcock the chicken and lay it flat in a roasting pan and pour the beer or other cooking liquid into the pan as well. This way the chicken roasts in its juices and the beer aromatics are also infused into the meat.

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Beer Can Chicken on the Grill

The tastiest, juiciest easy beer can chicken recipe that you can make on the grill

Course Main Course

Cuisine American, BBQ

Keyword Beer Can Chicken, Whole Chicken

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 4 people

Calories 420kcal

Equipment

• Beer can chicken roaster pan or stand

Ingredients

• 1 whole chicken 3-5 lbs
• 1 can beer pilsner, IPA, etc.
• vegetable oil to lightly coat chicken

Rub Ingredients

• 1 tbsp ground black pepper
• 2 tbsp paprika
• 2 tbsp kosher salt
• 2 tbsp onion powder
• 1 tbsp cayenne pepper
• 1 tbsp ground cumin
• 2 tsp dried thyme
• 2 tsp dried oregano
• 2 tsp garlic powder

Instructions

• Preheat your grill to 350°F
• Rinse chicken under cool water then ddry the outside of the chicken with a paper towel
• Lightly coat chicken with a thin layer of vegetable oil
• Mix all rub ingredients together in a small bowl
• Rub chicken down thoroughly with rub mixture, season liberally and ensure that you season the cavity
• Open the beer can and pour out (or drink) 1/4 of the beer. Place the opened beer can in the cavity of the chicken, with the very bottom of the can sticking out
• Place chicken on a sheet tray with raised edges. You can also utilize a beer can chicken roaster rack instead of a sheet tray.
• Place sheet tray with chicken onto the center of the cooking grate and cook for approximately 2 hours.
• The chicken is done once it reaches an internal temperature of 165°F in the centermost point of the breast, regardless of how long it has been on the grill.
• Allow it to rest for 10 minutes. Carve, serve, and enjoy!

Notes

Here is a beer can chicken roaster pan.  These are great and mostly are necessary to ensure the chicken stays standing up.

As long as you have something that props up your chicken, you should be fine.

We do NOT recommend simply putting the chicken on the grill grates without any support.  Doing this creates a risk of the chicken falling over and beer spilling everywhere mid cook.

Nutrition

Calories: 420kcal

Final Thoughts

This beer can chicken recipe is a classic that’s easy enough to throw on the grill.  The flavors and tenderness are sure to impress your crowd, and it’s a perfect fall time recipe and even goes great at a tailgate or game watching party.

Did you try out our recipe?  How did it turn out?

The post Beer Can Chicken on the Grill – Our Recipe appeared first on Own The Grill.

There are only a few safe ways to defrost chicken. One is to defrost it in the microwave. Without a microwave, you can use the refrigerator or a bowl of cold water or simply defrost in the oven. All of these methods will safely defrost your chicken.

But what can go wrong if you defrost improperly? Why is proper defrosting so important? This article will explain how defrosting can go wrong and how you can defrost your chicken worry-free.

Dangers of Defrosting: Food-borne Illness

Alright, so we all know where illnesses come from. There are foreign contaminants (such as bacteria and viruses) that get into your body and start abusing the systems you use to keep yourself alive.

But did you know that chicken, when left out, provides an optimal environment for harmful bacteria to grow? Unpreserved food can fester with the following harmful organisms:

• Salmonella
• Norovirus
• Staphylococcus aureus
• Campylobacter

A scary list indeed. It gets even more frightening when you consider that, according to the CDC, 48 million get sick from food-borne illnesses in the US every year!

To keep you and your loved ones safe, make sure your food is well-preserved. Raw chicken generally lasts around 1-2 days in the fridge and six months in the freezer. Outside of these boundaries, you may be at risk.

Symptoms of food-borne illnesses are typically gastrointestinal. People exposed to harmful food-borne bacteria generally experience diarrhea/vomiting, abdominal cramps, nausea, and fever.

How Long Can Chicken Sit Out?

When food service workers get their health food handler’s cards, they are required to take a government-sponsored test with information about hand-washing, freezer regulations, and food spoilage.

On this test, as per FDA rules, people are usually taught the two-hour rule. This means that chicken should not be left unpreserved for any more than two hours. Outside of these limits, chicken should be tossed out.

However, the warmer the room, the quicker it spoils. It’s just common sense that chicken will spoil much quicker than chicken left in a room-temperature kitchen when left out in the sun on a warm day. If your cooking space is warmer than others, shorten the amount of time you leave your chicken out.

The danger with defrosting comes when this two-hour rule is disrespected. When you leave chicken on the counter – nothing to preserve it- you run the risk of cooking it more than two hours after it’s fully defrosted.

Maybe you forgot to check, perhaps you overestimated the amount of time it would take to defrost. Either way, what you have now is a product that could have been contaminated with harmful bacteria and illnesses.

For these reasons, you’ll want to use the defrosting methods below, which will keep your food fresh even after it’s defrosted.

How to Defrost Chicken

Method 1: Defrost in the Fridge

This method is probably the most time-consuming, but it will ensure that your chicken is fresh and safe to eat when you take it out of the fridge.

Putting your chicken in the fridge ensures that it will be safe to eat even after it’s fully defrosted. Think about the other foods in your fridge- do you ever fear an infection eating them? Of course not. Chicken in the fridge is just as good as fresh.

To defrost in the fridge, simply take your chicken, make sure it’s in a bag or some other form of packaging, and pop it into the refrigerator on a shelf below vegetables and other non-meat products. This will ensure that, if there are drippings from the meat, other foods aren’t contaminated.

Generally, you’ll have to wait 24 hours or more for food to defrost in the fridge, so make sure to put your chicken in about a day ahead of time. Having a meal schedule for your week can help you stay on top of this, so you always have great, fresh chicken ready to go.

Defrosting in the fridge also furnishes a few creative opportunities for opportunistic chefs. Although you shouldn’t leave your chicken in a tenderizing solution for 24 hours or more, putting it in something like yogurt or chicken will make the meat more tender and juicy.

Using this method, you’re sure to have good, safe chicken when you want it.

Method 2: Defrost in Cold Water

Defrosting in cold water is another excellent defrosting method that will take a lot less time than defrosting in the fridge. If you need chicken within the next few hours but aren’t necessarily in any kind of hurry, this method is best for you. Start defrosting a few hours after lunch to have good chicken for dinner.

In general, smaller packages of chicken will take just around or under one hour to defrost thoroughly. Defrosting bigger packages will usually take two-to-three hours. Make sure to monitor your chicken when using this method.

While your chicken is defrosting, it will be continuously dropping your cold water temperature, which will gradually slow the process. To prevent this, change out your cold water every thirty minutes. Doing so will keep your cold water from merely insulating the frozen chicken.

Performing this method with hot water could result in discoloration to the chicken’s outer layers, which will result in an uneven thaw and possibly rubbery chicken when cooked. Although it seems counter-intuitive, you’re going to want to use cold water.

According to the FDA, a one-pound bag of chicken will usually take around an hour to thaw. This is good for people who just want to make a meal for themselves and not for a family or a group of friends. It’s a relatively quick, safe method for defrosting chicken.

For larger bags- think 3-to-4 pounds, it could take up to 2 to 3 hours to fully defrost chicken. Just know what you want to cook ahead of time if you’re preparing a meal for a group of people.

Method 3: Defrost in the Microwave

Defrosting in the microwave is a defrosting method that will take less time but has a few drawbacks. Defrosting in the microwave can create an uneven cook, regardless of how well you cook it in the microwave. Despite the convenience, some prefer longer defrosting times to this method.

Today, many microwaves will have a defrosting button on the front that will automatically set your microwave to the right amount of time to defrost your chicken. If you’ve got one of these microwaves, simply plop your chicken in the microwave (removing and non-microwave-safe materials), and turn the meat over when your microwave instructs.

If you don’t have a defrost option on your microwave, you can still defrost chicken- you’ll just need to check it as you go. Defrosting without a defrost button consists of two-minute cycles of defrosting, after which you should check your chicken to see if the process is finished.

When you feel the chicken is soft all the way through, with no hard spots in the middle, you can take it out of the microwave and use it right away. Keep in mind- it is now raw chicken and shouldn’t be left out for any more than two hours, as per FDA rules.

Defrosting chicken in the microwave without a defrosting option does have a few disadvantages. For one, you might end up cooking the outside of your chicken while leaving the inside cold. You may also notice that chicken out of the microwave is sometimes drier than chicken defrosted other ways.

There’s a reason microwaveable foods always come with plastic coverings and still sometimes taste dry and textureless. The microwave has a nasty tendency to dehydrate foods.

Method 4: Defrost in the Oven

If you don’t want to take the time to defrost, period- you can always just defrost your chicken as you cook it. This method will make your cook time much longer, but there’s no danger associated with it (assuming you cook your chicken all the way through).

Simply take your chicken from its packaging, and put it in the oven. For cooking chicken in a pan, you’ll want to use medium temperature and put it in the oven even after it looks done. This will keep you from serving your or your family raw chicken.

Keeping all of these defrosting methods in mind will keep you safe from harmful bacterias that can take you out of operation for days on end. Remember- patience is key. Don’t rush your defrosting if you want well-cooked chicken. And make sure to periodically check on your chicken to make sure it didn’t defrost long ago.

Final Thoughts

All in all, there are a few good ways to defrost chicken before you get your chicken on the grill. More patient, time-consuming methods will usually turn out more perfectly defrosted chicken, but for people in a rush, there’s always the microwave. Always defrost properly to prevent illness.

The post How to Defrost Chicken [4 Safe Methods] appeared first on Own The Grill.

You should air fry chicken wings at 400 for 20 minutes, checking every 5 minutes. Give them a shake each time you check to move the chicken wings around and allow them to crisp on all sides.

Step By Step Instruction To Air Fryer Chicken Wings At 400

Let’s go over the steps to prepare and air fry those crispy chicken wings.

1. Choosing your wings

It’s important to note that all wings in the air fryer should NOT be frozen. You can purchase fresh or frozen wings, just make sure the wings are completely thawed before seasoning. This will prevent undercooking the wings, and we all know that uncooked chicken is not something we want to eat.

Please Note: If you do plan to air fry the chicken frozen, it is important to extend the time to at least 30 minutes or when the chicken reaches 165 degrees F.

I personally prefer the drumette and wingette to be separated. If you should get the full wing in one piece, you can either use scissors (the easiest way) to separate them or just leave them whole.

2. Seasoning the Wings

Before seasoning, just take a paper towel and pat them dry. You can place them in a bowl and drizzle olive oil, salt and pepper, and garlic powder(optional). Give the bowl a shake or use a spoon to evenly distribute.

If you’re a grill seasoning expert then add your favorite flavors, but I can promise you sticking with just the basics will not disappoint.

3. Air Frying the Wings

Start by adding a batch of wings to the air fryer. Don’t overcrowd.  Start the air fryer and adjust the temperature to 400 and the timer to 20 minutes. Push start and get those wings cooking.

4. Checking on the Wings

It’s good to stay close by and open the air fryer every 5 minutes. You’ll want to shake up the air fryer basket or use a wooden spoon to stir them up. Make sure they’re still laying flat and not on top of each other to prevent areas from not crisping. At the end of 20 minutes, you should have crispy wings.

If you prefer extra crispy wings or super crispy chicken wings, then feel free to cook a little longer.

5. Easy Optional Buffalo Sauce

The hard part here is to give you the correct measurements. I honestly just throw it all together and adjust if necessary. The air fryer wings sauce consists of butter, ketchup, franks hot sauce, sugar, and honey. I will get more precise in the actual recipe card listed below.

Place all the ingredients into a small saucepan and allow to melt and then simmer on low. Make sure to stir to avoid burning. If the chicken wings are not finished you may want to pull the sauce off the heat and then turn it back on a few minutes before using it to heat through again.

6. Serving Chicken Wings

Once the air-fried chicken wings are perfectly crispy, remove them from the fryer basket with tongs and place them in a shallow bowl (or any bowl you have on hand).

Pour the sauce over the wings and mix. Make sure to save a little on the side for extra dipping. You can also use blue cheese or ranch dressing to dunk them in for added flavor. Yum!

What is the Best Air Fryer?

Here are our top 3 Air fryers:

The best Nuwave XL Air Fryer

Nuwave Brio 15.5Qt Air Fryer Rotisserie Oven, X-Large Family Size, Powerful 1800W, 4 Rack Positions, 50 -425 F Temp Controls, 100 Presets & 50 Memory, Integrated Smart Thermometer, Linear T Tech.....

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The Best Ninja Dual Air Fryer

Ninja DZ201 Foodi 8 Quart 6-in-1 DualZone 2-Basket Air Fryer with 2 Independent Frying Baskets, Match Cook & Smart Finish to Roast, Broil, Dehydrate & More for Quick, Easy Meals, Grey

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Most Popular Ninja

Ninja AF101 Air Fryer that Crisps, Roasts, Reheats, & Dehydrates, for Quick, Easy Meals, 4 Quart Capacity, & High Gloss Finish, Grey

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What to Serve with Air Fryer Chicken Wings?

You can serve air fryer chicken wings as an appetizer and pair them with other small plates like these 17 BBQ Appetizer Ideas.

If you’re thinking of serving the air fryer chicken wings as a meal then our tater tot casserole and smoked baked beans are a perfect match.

What Are Some Healthy Chicken Wing Recipes?

Once you start creating healthy chicken wing recipes, it’s kind of hard to go back. Take a look at our 23 favorite ways to cook grilled chicken wings.

Tips for the Best Air Fryer Chicken Wings

A few simple tips for the best air fryer chicken wings are to use fresh nonfrozen wings, air fry them for 20 minutes at 400 and check on your wings frequently when air frying. Shake them up every five minutes to help give them the crispy skin they deserve.

How many Chicken Wings Per Person for Serving?

The recommended amount of chicken wings per person varies, but a general guideline is about 6-8 wings for a main course and 3-5 wings for appetizers or party platters.

How To Store Air Fry Chicken Wings?

To store air-fried chicken wings for leftovers, let them cool to room temperature, then place them in an airtight container or wrap them tightly. Refrigerate for up to 3 days or freeze for 2-3 months. Make sure to discard any wings left at room temperature for over two hours or showing signs of spoilage.

How to Reheat Chicken Wings in the Air Fryer?

You can reheat chicken wings in the air fryer by cooking them at 350 for 5-8 minutes. Always check every few minutes and shake the air fryer basket around to move the wings around and heat through evenly.

Ingredients For Air Fryer Chicken Wings

There are endless possibilities when it comes to ingredients for air fryer chicken wings. We suggest you keep it simple for the cooking process. All you need is olive oil, salt and pepper. Once the chicken wings are closer to being finished you can season with your favorite rub or sauce and finish cooking those last 5 or so minutes.

How Long Does it Take to Cook Wings in an Air Fryer?

If you are cooking fresh chicken wings, cooking for 20 minutes in an air fryer set to 400 will give you perfectly cooked chicken wings. If you are cooking frozen chicken wings, increase the cooking time to 25-30 minutes or until you reach an internal temperature of 165°F.

Are Air-Fried Wings Unhealthy?

Air-fried chicken wings can be a healthier option. Since you’re using less oil compared to deep frying, the wings are lower in fat content. Air frying also reduces the amount of harmful compounds, such as acrylamide, that can form during deep-frying at high temperatures.

More Air Fryer Recipes

Here are a few other air fryer recipes we love:

1. Air fryer potato skins
2. Air fryer carrot fries
3. Air fryer buffalo cauliflower

Additional Frequently Asked Questions

Here are a few added questions we know others ask:

Can you Air Fry Frozen Raw Chicken Wings?

Yes, you can technically air-fry frozen chicken wings. It’s recommended to increase the cooking time compared to fresh wings. This ensures that the wings cook through and reach a safe internal temperature.

Can I put raw chicken wings in an air fryer?

You can put raw chicken wings in an air fryer. We recommend air frying fresh raw chicken wings at 400 for 20 minutes to create a perfectly crispy wing.

Why isn’t my Air-Fried Chicken Crispy?

If your chicken wings are not crispy, they may be overcrowded in the air fryer basket. It’s always better to cook in smaller batches to avoid them overlapping each other. The chicken will not crisp on the areas that are covered.

Print

Air Fryer Chicken Wings at 400 degrees

Course Appetizer, Main Course

Cuisine American, BBQ

Keyword air fryer, Chicken Wings

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3

Author Jenna Hansen

Equipment

• Air Fryer

Ingredients

• 1 dozen chicken wings
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp garlic powder optional

Wing Sauce

• 1/2 stick butter
• 1/4 cup ketchup
• 1/8 cup franks hot sauce
• 1/8 cup sugar
• 1/8 cup honey
• 1 tbsp Blue Cheese or Ranch Dressing optional

Instructions

• In a bowl mix together the chicken wings, olive oil, salt, pepper, and garlic powder (optional).
• Place the chicken wings in the air fryer basket and air fry on 400 for 20 minutes.
• Make sure to check on the chicken every 5 minutes and shake them around to allow the chicken to move and crisp on all sides.
• While the chicken is cooking, place all the wing sauce ingredients (butter, ketchup, hot sauce, sugar, and honey) into a small saucepan and heat through on medium to med-low heat. Once the sauce starts to bubble turn off the heat a set aside.
• When the chicken wings are fully cooked, place them in a new clean bowl and drizzle the wing sauce over top.
• You can save a bit of the sauce to place on the side to dip the chicken wings into. You can also serve with blue cheese or ranch dressing.

Video

Nutrition

Serving: 3g

The post How Long to Air Fry Chicken Wings at 400 / Tips and Tricks appeared first on Own The Grill.

Before eating something you have left out either intentionally or unintentionally, make sure you research safe food practices so you know the proper protocols to follow to avoid sickness and dietary issues.

In this resource, we’ll answer the question “how long can cooked chicken sit out?” and touch on some practical tips for keeping your chicken (and chicken leftovers) fresh!

Tips for Keeping Chicken Fresh

Chicken can be an expensive meal if you are buying quality cuts and serving large groups of people. You don’t want the food to go to waste as it can cost you money. You also want to ensure you are following safe food practices so that everyone can enjoy your food without becoming sick.

You also need to make sure you are cooking the meat thoroughly or it will not be safe to eat even if you follow safe handling tips afterward.

When cooking meat, you might want to consider getting a meat thermometer so you can be absolutely sure that the meat is cooked thoroughly. Meat thermometers help to prevent foodborne illness and they also prevent overcooking. This makes eating meat more enjoyable for everyone.

If you have frozen chicken that you want to cook, make sure you thaw it in the fridge the night or day before. The USDA recommends against thawing out meat on the counter for long periods of time as it can grow harmful bacteria while you are thawing it at room temperature.

Once you have thawed out the chicken, you need to cook all of it. You shouldn’t refreeze the meat once you have thawed it out.

Make sure you check all expiration dates before cooking the chicken. If you have the chicken in the freezer, try to eat it within 9 months. If it’s a whole chicken, it will last for up to a year as long as your freezer keeps optimal temperatures.

Safety Tips for Storing Leftovers

Now that you know how to keep your chicken safe before cooking it, you also need to follow some tips for storing it properly after you cook it.  That way you can reheat your tasty wings later!

You already know that storing chicken at room temperature should not be done for more than 2 hours. So, what should you do with the meat once you cooked it rather than keeping it on the counter?

Make sure all the leftovers are in tightly sealed containers that are dry and not contaminated before putting the food inside. You might also want to label the containers with the date, so you know when you made them and put them into the fridge.

According to the USDA, cooked chicken only lasts in the fridge for about 3 to 4 days. Try to eat the food within the allotted time or you will need to throw it away!

Using the freezer is also an option, where cooked chicken can last indefinitely – but you’ll probably want to eat it within a couple of months to avoid freezer burn.  You’ll also want to make sure you have a proper sealed container for chicken to reduce the risk and acceleration of freezer burn.

Final Thoughts

Although chicken only lasts for two hours sitting out, there are some steps you can take to make sure it stays fresh for longer. Make sure you store in the fridge as soon as you are done eating and keep it at a safe temperature so it can’t grow harmful bacteria.

The post How Long Can Cooked Chicken Sit Out? appeared first on Own The Grill.