Chicken Selection

• For best results, use bone-in, skin-on chicken pieces which retain more moisture during grilling
• A mix of thighs, drumsticks, and breasts works well, but adjust cooking times accordingly as white meat cooks faster than dark meat
• For more even cooking, let chicken come to room temperature for 20-30 minutes before grilling

Marination Tips

• For maximum flavor penetration, score the chicken pieces lightly before marinating
• Turn the zip-top bag occasionally during marination to ensure even coverage
• Minimum marination time is 4 hours, but overnight (8-12 hours) yields the best results
• Reserve about ¼ cup of the marinade before adding chicken if you want extra sauce for serving

Grilling Techniques

• Create a two-zone fire on your grill: one side hot for searing, one side medium for finishing
• Start skin-side down to get nice grill marks and crispy skin
• To prevent flare-ups, avoid placing chicken directly over flames
• For perfectly cooked chicken, use a meat thermometer: 165°F (74°C) for breasts, 175°F (80°C) for thighs and legs

Serving Suggestions

• Let chicken rest for 5 minutes after grilling to allow juices to redistribute
• Serve with classic sides like coleslaw, corn on the cob, or potato salad
• For a complete meal, add a green salad and some crusty bread
• Garnish with fresh herbs like parsley or cilantro for a pop of color

Storage & Leftovers

• Refrigerate leftovers within 2 hours of cooking
• Store in an airtight container for up to 3 days
• Leftover chicken makes excellent sandwiches, wraps, or additions to salads
• Reheat gently in a 300°F oven covered with foil to prevent drying out