Grilling chicken can be a daunting task for many, but with the right techniques, anyone can achieve perfectly grilled chicken every time. Follow this ultimate guide to learn how to grill chicken to perfection.
1. Choose the Right Chicken Cuts
When grilling chicken, it's essential to choose the right cuts. Opt for boneless, skinless chicken breasts or thighs for quicker and more even cooking. Marinating the chicken beforehand can also add flavor and tenderness.
2. Preheat the Grill
Before placing the chicken on the grill, make sure it is preheated to the correct temperature. For chicken, the grill should be around 375-450°F. This ensures that the chicken cooks through without burning on the outside.
3. Use the Two-Zone Cooking Method
Utilize the two-zone cooking method by creating a direct heat zone and an indirect heat zone on the grill. Start by searing the chicken over direct heat, then move it to the indirect heat side to finish cooking. This helps prevent flare-ups and ensures even cooking.
4. Monitor Internal Temperature
Use a meat thermometer to monitor the internal temperature of the chicken. Chicken should reach an internal temperature of 165°F to be safe to eat. Avoid overcooking the chicken, as it can result in dry and tough meat.
5. Let it Rest
After grilling, allow the chicken to rest for a few minutes before slicing or serving. This allows the juices to redistribute, resulting in juicier and more flavourful chicken.
By following these tips and techniques, anyone can master the art of grilling perfect chicken. Experiment with different seasonings and marinades to find your favourite flavor combinations. Happy grilling!
6. Now for the Recipe!
Chicken Shawarma Kebabs on the BBQ
For the Marinade:
- 2 lbs boneless, skinless chicken thighs or breasts, cut into 2-inch pieces
- 1/3 cup Greek yogurt
- 3 tbsp lemon juice
- 3-5 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/4 tsp ground clove
- 1/2 tsp chili powder
- 1-1/4 tsp salt
- 1 onion, cut into 1-inch cubes
- 1/4 cup extra-virgin olive oil (optional, for added richness)
For Serving:
- Fresh parsley, chopped
- Lemon wedges
- Flatbreads or pitas
- Sliced tomatoes, red onion, cucumbers, lettuce
- Tahini or garlic sauce
Instructions
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Prepare the Marinade:
- In a large bowl, mix the Greek yogurt, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, clove, chili powder, and salt. Add the olive oil if using.
- Add the chicken pieces and onion to the marinade. Mix well to ensure all pieces are coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
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Prepare the Grill:
- Preheat your gas grill to medium-high heat or prepare a charcoal grill. Lightly oil the grill grates to prevent sticking.
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Skewer the Chicken:
- Thread the marinated chicken and onion pieces onto skewers, pressing them closely together to help retain moisture during grilling.
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Grill the Kebabs:
- Place the skewers on the hot grill. Cook for about 4-5 minutes per side, turning occasionally, until the chicken is golden brown and cooked through (internal temperature should reach 165°F).
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Serve:
- Remove the kebabs from the grill and let them rest for a few minutes. Garnish with fresh parsley and serve with lemon wedges.
- Serve the chicken shawarma in flatbreads or pitas, accompanied by sliced tomatoes, red onion, cucumbers, and lettuce. Drizzle with tahini or garlic sauce as desired.
Tips
- Marinating Time: Marinate the chicken for at least 2 hours, but overnight is best for deeper flavor.
- Wood Skewers: If using wooden skewers, soak them in water for at least 30 minutes before using to prevent burning.
- Juicy Chicken: Using chicken thighs helps keep the kebabs juicy. Ensure the pieces are closely packed on the skewers to retain moisture.
Enjoy your delicious, flavorful Chicken Shawarma Kebabs on the BBQ! This recipe is versatile and pairs wonderfully with a variety of sides and sauces.
