Grilling Poultry

As we all know grilling chicken can be tricky. It all depends on you, your grill, and whether you like your chicken with the bone, without the bone, with skin, or without.

These variables determine your grilling times and the temperature at which you grill.

Grilling Times and Temperatures

Boneless Chicken

• Chicken breast, boneless, skinless – 6 – 8 ounces will be entirely cooked through; 8 to 12 minutes over medium heat (350° F). To make sure the chicken is ready to eat, it must be at least 165 degrees internally or higher.

• Chicken thighs, boneless, skinless – 4 ounces – 8 to 10 minutes over high heat (450 – 550° F). To make sure the chicken is ready to eat, it must be at least 165 degrees internally or higher.

Grilling Times and Temperatures

Bone-In Chicken

• Chicken breast, bone-in – 10 – 12 ounces – 25 to 35 minutes over medium-high heat (350°- 450° F). To make sure the chicken is ready to eat, it must be at least 165 degrees internally or higher.

• Chicken leg or thighs, bone-in. Chicken leg (4 ounces to 6 ounces), Thigh (4 to 5 ounces). Cooking time, 25 to 35 minutes over medium-high heat (350° - 450°F). To make sure the chicken is ready to eat, it must be at least 165 degrees internally or higher.

Simple Herbed Grilled Chicken Thighs

Tip:

• Remember; chicken thighs vary in size, so each person’s portion of chicken should be based on weight.

• So, if chicken is gonna be your main course: Plan on about 1/2 pound of boneless chicken thighs per person, or 3/4 to one pound of bone-in chicken thighs per person.

• There are no real hard and fast rules but you are looking at roughly 2 to 3 per thighs person.

Ingredients:

Serves 2

• 1 lb boneless/skinless chicken thighs or bone in with skin, depends on what you like.

• 4 tbsp olive oil

• Splash of Worcestershire sauce

• 2 to 3 tbsp herb rub mix (see below)

Doug’s Other Rub mix:

• 1 Tbsp Kosher salt

• 1/2 Tbsp granulated garlic

• 1/2 Tbsp granulated onion

• 1 Tbsp cracked black pepper

• 1  Tsp red pepper flakes 

• 1 1/2 tbsp Dried Basil

• 1 Tbsp Dried Thyme

• 1 1/2 Tbsp Dried oregano

Execution:

• In a stainless bowl; add chicken

• Add olive oil

• Add 2 to 3 tbsp of rub mix

• Add Worcestershire sauce

• Cover and put in fridge for at least 1 hour

• Then bring chicken to room temperature 30 minutes before grilling.

Time to Grill:

• Make sure before doing anything your grill is cleaned and oiled

• Preheat your grill (medium high) (350° - 450°F) with the lid closed.

  Sear chicken (each side) with the lid closed on medium high heat (350°- 450°F ) for a minute or two, then move thighs to a upper shelf (or a cooler area of the grill) and finish roasting with the lid closed.

• Check doneness of the chicken using a instant read thermometer

• If the chicken has reached at least 165 degrees internally or higher. It is ready!

• Let chicken rest covered for 5 minutes

• Serve
  

Grilling Beef

Grilling basics

Before you do anything, choose a steak, whatever cut you prefer I love ribeyes and NY strip steaks, these streaks are nicely marbled, and very forgiving, especially a ribeye. If you overcook a ribeye it will be okay, since it has more fat. Not so much for a filet, if you overcook that expensive grass fed filet, you might as well eat your shoe.

First and foremost, remove steaks from the refrigerator and let rest at room temperature for at least 30 minutes before grilling. Then preheat your grill (high) with the lid closed. A room temperature steak will cook properly and evenly. You know, that expensive steak you just bought, if it is thrown onto a hot grill when it's cold, it will take longer to grill and will potentially overcook.

Grilling times for steak

* These are suggested times only.

Sear steaks (each side) with the lid closed on high for 1 minute, then REDUCE the temp temperature and finish the steaks with the lid closed.

FILETS MIGNON & CENTER-CUT RIBEYES

Thickness 1.5"- rare- 110 to 120 degrees internally 3 minutes each side

Thickness 1.5"- Medium Rare- 120 to 130 degrees internally, 3.5 minutes each side

Thickness 1.5"- Medium- 130 to 140 degrees internally 4 minutes each side 

Thickness 1.75"- Rare- 110 to 12 degrees internally 3.5 minutes each side

Thickness 1.75"- Medium rare- 120 to 130 degrees internally 4 minutes each side

Thickness 1.75 - Medium- 130 to 140 degrees internally 4.5 minutes each side 

* If you are getting thicker cut steaks, add a 1/2 minute for each 1/4 inch of thickness per steak per side.

NY STRIPS, RIBEYE OR PORTERHOUSE

Thickness 1.5"- rare- 110 to 120 degrees internally 5 minutes each side

Thickness 1.5"- Medium rare- 120 to 130 degrees internally 6 minutes each side

Thickness 1.5"- Medium- 130 to 140 degrees internally 7 minutes each side

Thickness 2" - Rare- 110 to 120 degrees internally 6 minutes each side 

Thickness 2"- Medium rare- 120 to 130 degrees internally 7 minutes each side

Thickness 2"- Medium- 130 to 140 degrees internally 8 minutes each side

* If you are getting thicker cut steaks, add a 1/2 minute for each 1/4 inch of thickness per steak per side.

Don't make love to it, allow it to cook!

The Big Rub

Rub mixes for seafood, chicken beef, and pork

Seafood Rub

• 2 tbsp paprika

• 1 tbsp brown sugar

• 1 tbsp granulated garlic

• 1/2 tbsp granulated onion

• 1 1/2 tbsp dried thyme

• 1 tbsp sea salt

• 1 tbsp cracked black pepper

• 1/4 tbsp nutmeg

Smoky Beef Rub

Smoky Beef Rub

This is great on chicken too!

• 2 tbsp kosher salt

• 2 tbsp cracked black pepper

• 3 tbsp smoked paprika

• 2 tbsp light brown sugar

• 1 tsp dried thyme

• 1 tsp onion powder

• 1 tbsp garlic powder

Poultry Rub

Poultry Rub

• 3 tbsp kosher salt

• 2 tbsp paprika

• 1 tbsp granulated garlic

• 1 tbsp granulated onion

• 1 tbsp cracked black pepper

• 1 tbsp dried thyme

• 1 tbsp dried rubbed sage

Pork Rub

Pork Rub

• 3 tbsp paprika

• 3 tbsp sea salt

• 1 tbsp onion powder

• 1/2 tsp cayenne pepper

• 1 tbsp granulated garlic

• 1 tbsp brown sugar

• 1 tbsp dry mustard