The One Rule Guy Fieri Refuses To Break When It Comes To Grilling Chicken

When it comes to tips for grilling chicken perfectly every time, there's one celebrity chef who has some sage advice you might want to incorporate into your technique. As it turns out, not prepping it and turning up the heat in an attempt to quickly cook your bird is a recipe for disaster. Guy Fieri, the famed host of "Diners, Drive-Ins, and Dives," told Parade that the key to grilling chicken is to first brine it, do a dry rub, and then, he said, "Take the time and go low and slow."

Fieri's advice makes a lot of sense when you consider that chicken naturally cooks quickly. This can cause it to dry out over a hot open flame. Brining adds flavor while the salt breaks down proteins. This helps with moisture retention. But the rub is equally important. This mix of sweet, heat, and savory will complement the flavors of your brine, but it also helps form a crispier crust on the chicken's exterior. However, prepping it properly will only get you so far.

Guy Fieri notes that you do not want your grill to get too hot. You want to cook your chicken low and slow, so it becomes tender and falls apart. For this reason, you want to close the lid. This replicates the atmosphere of a convection oven, allowing you to cook at a lower temperature while using indirect grilling. This is especially beneficial for thick pieces of bone-in chicken. If you are using a charcoal grill, remember to adjust the vents to help control the temperature for a low-and-slow cook.

Making grilled chicken breasts with barbecue sauce? Fieri cautions against applying your dressing too early. It is exciting to brush that chicken with that beautiful burgundy coating on the meat, but if you do it too soon, it will burn and dry out the bird. It also gives a bitter bite, which no one wants. It is important to remember that barbecue sauce only adds a surface-level taste, so instead, wait for the last five minutes of cooking time to dress it up.