If you’ve ever tried to grill chicken on a griddle, you know the struggle.
The meat gets cooked to a blistering, gurgling mess, the skin flakes off, and the meat is rendered white.
That’s not a problem if you can just get the chicken on your grill.
But if you want the tenderness, texture, and flavor of the real thing, you’ll need to preheat the grill and have a lot of time to do that.
We’re here to help.
Here’s how to grill a chicken in less than 10 minutes.
The Basics The basics are simple: a large skillet with a lid, and a lid that is open.
Place the chicken in the skillet, close the lid, turn the heat up, and let it cook for 30 to 45 seconds, depending on the size of the chicken.
You can do this in a single skillet or in a separate pan, but the two will probably work just fine.
When it’s done, carefully flip the chicken and check for color.
If you have an easy way to flip it, you can do it the old-fashioned way, but it’s much easier to just flip it the way we’re doing.
Place a piece of foil over the pan, and cover the pan with a sheet of aluminum foil, or foil paper.
Place another foil sheet over the foil sheet, and use a spatula to flip the foil on its side, then slide the foil over a piece or two of aluminum sheeting.
You’re almost done.
If all goes well, the chicken should be nicely browned on both sides.
Repeat this process for the other sides of the grill.
You’ll probably want to cook the chicken for at least another 10 minutes or so.
The final step, when the chicken is done, is to place it in a large, oven-safe bowl and let the lid fully close.
It’s a good idea to use tongs to help the chicken slide out of the bowl, as the lid can actually pop off the chicken, leaving it behind on the griddle.
Cook for an additional 5 to 10 minutes, depending how thick the chicken feels, before slicing.
After the chicken has cooled completely, you should be able to remove it from the bowl.
Once the chicken cools to room temperature, it’s ready to grill.
Let it rest for 10 to 15 minutes before slicing, or use a sharp knife to get the meat nicely, evenly, and with minimal effort.
If it’s too thin, you could use a food processor to chop it up into bite-sized pieces.
If your chicken is too large, you may need to use a large metal spatula.
The best way to grill the chicken right now is to get it to room temp and then let it rest in the bowl for 15 to 20 minutes.
If the chicken doesn’t feel as tender as it should, you might need to reduce the heat to a medium-low setting for the next 5 to 15 seconds or so, or maybe a little longer.
As the chicken heats up, it will start to get juicier, but this process will take a bit longer.
After about 15 to 30 minutes, you will probably want the chicken to be cooked through, which will happen a bit later than the initial 20 to 30 minute time frame.
You want the temperature to be up to medium-high, but not above the high heat of your grill or skillet.
If there’s a bit of overcooking in the chicken after 15 to 15, 20, or 30 minutes in the grill, just cook the rest of the time for the last 5 to 20 seconds, or until it’s cooked through.
This step will also remove the excess moisture from the chicken as it cooks, and it’s more likely to retain its crispiness when it’s not in a bowl.
If a little overcook, you’re probably getting too much juice from the pan.
That can happen when you use too much liquid in the pan and your chicken ends up with a bit too much juices.
If that happens, reduce the cooking time slightly, and place the chicken back in the water and continue cooking.
This will take about 2 minutes per side.
You might want to make a couple of small cuts in the skin on the top of the thighs, which is a good practice.
The chicken will be cooked and tender, but as soon as you add a bit more liquid, it’ll be a little harder to keep the juices coming out of it.
Once done, the finished product will look something like this.
Note: If you’re using foil to make this recipe, you probably won’t need to cut it up, as there’s enough left over to serve with a side salad.
The only thing you really need to do to get this grill to properly work is remove the foil and allow the chicken pan to cool down a bit before serving.
It will still be a nice grill to use, but you won’t be able really see through the chicken’s skin, which can