Your complete grilling cookbook

100+ recipes for juicy grilled chicken, meats, fish, shellfish, veggies, and more

Become a grilling master

Winners of our Biggest Barbecue Disaster contest come to Sunset for grilling school with Food Network star Tyler Florence

  • Print
  • |
  • Email
Tyler's chicken fixes
Thayer Allyson Gowdy

Tyler's chicken fixes

Video: Watch Tyler's chicken lesson

Add moisture. Brine your chicken using a solution of salt, sugar, and seasonings. The meat will plump up and absorb the seasonings, so the flavor isn’t just on the skin. (This also works really well for pork and short ribs.)


Set up two heat zones. Create a hot zone and a medium to low zone. One mistake people make is grilling thicker cuts, like bone-in chicken and pork chops, over direct high heat. They’ll burn on the outside and stay raw inside.


Start the chicken skin side down. To get crispy, golden skin, put it skin side down over the hot zone and let it turn a nice, golden brown. Then flip it over onto the medium zone to finish cooking.

Make your own barbecue sauce. It’s easy and you’ll look like a rock star.

Advertisement

Insider Guides

Places We Love!
Enchantment Resort
For a most soothing Sedona experience, tuck yourself...