Cooking grilled chicken is considered one of the most challenging tasks. Often, during a barbecue in South Africa, while sausages and steaks are grilling, you have to check the chicken repeatedly. Excessive heat causes the exterior to char before the meat near the bone has time to cook. If left too long, the meat becomes dry and stringy. Conversely, removing it too early risks serving undercooked poultry that may contain dangerous bacteria such as Salmonella.
Food safety experts advise cooking chicken to an internal temperature of at least 74°C – 75°C to guarantee its safety. Although everyone has a favorite marinade or family recipe, the correct cooking technique is crucial. Members of the IOL team shared their proven methods, showing that perfect grilled chicken depends less on expensive ingredients and more on patience, temperature control, and knowing when to stop cooking.
According to IOL editor-in-chief Lance Witten, many people rush to start the process without waiting for the coals to be ready. He recommends not placing the chicken on the coals until he can hold his hand over them for at least 10 seconds at the same height where the chicken will be cooked. Higher temperatures will cause the chicken to burn before the meat on the bone cooks. Stable, moderate heat is better suited for chicken than strong flames.
While timers can be helpful, Witten points to another equally reliable sign: the chicken is done when the meat starts to separate from the bone. Anyone who has cooked thighs or drumsticks will notice a small area of exposed bone becoming visible as the meat shrinks during cooking. This is one of the simplest visual indicators of nearing doneness. For larger pieces, such as quarter thighs or bone-in breasts, he advises turning them regularly, checking the condition near the bone approximately every 25–30 minutes. Another sign of doneness is the clarity of the juices running out.
One unexpected point is that Witten rarely bastes the chicken during grilling. He claims he never basts chicken on the grill because the marinade drips off and immediately burns on the coals. Instead, if a marinade is used, he waits until the chicken is almost cooked before dipping it in the sauce and briefly returning it to the grill until the coating becomes sticky. Repeating this process adds flavor without leaving burnt, bitter sugars on the meat, ultimately resulting in caramelized rather than blackened chicken.
IOL's automotive editor, Jason Wussy, believes there is one tool that eliminates all uncertainty when grilling chicken. He emphasizes that the safest way is to use a thermometer and ensure the internal temperature reaches 75 degrees. While experienced barbecue enthusiasts often judge doneness by feel or appearance, a digital thermometer remains the most reliable way to know that the chicken is fully cooked. Medical services also recommend relying on temperature rather than color, as chicken can sometimes look cooked before it reaches a safe internal temperature.
Wussy notes that bone-in chicken takes longer than many expect. For bone-in pieces, it is safer to cook for more than 35 minutes over medium heat, preferably covered if using a Weber or kettle braai style grill. Boneless chicken is more forgiving of errors. Skinless boneless pieces are usually easier and cook in less than 25 minutes. Wings typically cook in 25 minutes or less. If you are cooking thick portions for a large group, there is another option: if undecided, you can pre-cook them in the oven for 15–20 minutes. This is, of course, a kind of trick, but it is better than risking Salmonella. Many experienced grillers quietly use this method when hosting guests, which reduces cooking time on the fire and lowers the risk of raw meat around the bone. Ultimately, great grilled chicken does not require complex techniques; it all starts with the right fire, rewards patience, and ends with knowing when enough is enough.
Preparing the perfect grilled steak requires attention to detail, starting from choosing the right cut of meat to knowing when to flip and rest it. Several simple tips can drastically change the outcome, making every meal special.
The foundation of successful barbecue is selecting the ideal cut of meat, as this determines the taste, texture, and cooking time. Several types are highlighted as best options for grilling:
Ribeye is distinguished by its high marbling, which makes it juicy and rich in flavor. Sirloin steak offers a balance of tenderness and rich flavor, suitable for those who prefer leaner meat. T-Bone combines parts of sirloin and tender fillet, offering the best of both worlds. Porterhouse is similar to the T-Bone but has a larger portion of fillet, making it ideal for hearty feasts.
Rump should also be considered, as it is rich in deep meat flavor and best cooked medium, while Fillet is the most tender cut, although its mild flavor can be enhanced by adding spices or brushing with oil.
The secret to an incredible steak begins even before it hits the heat. To ensure a perfect result, several preparatory steps must be taken.
Before cooking, the steak should be taken out of the refrigerator at least 30–45 minutes in advance. This guarantees even cooking and prevents a cold center.
To enhance the natural flavors of the meat, it is sufficient to use coarse salt and freshly ground black pepper. If you wish to improve the taste, you can lightly rub the meat with garlic, rosemary, and olive oil.
If you are not working with tougher cuts, you should refrain from using heavy marinades, as they can mask the natural flavor of a good steak. It is important to maintain simplicity in seasoning.
A good grill is impossible without properly prepared fire. Here is how to achieve ideal conditions:
For the best smoky aroma, it is recommended to use charcoal, flavored wood, or quality briquettes.
Steaks require intense heat for proper searing. The target temperature should be around 230–260°C.
It is recommended to organize two temperature zones: one side of the grill should be very hot to create a crust, and the other should have a lower temperature to rest thicker pieces without the risk of burning.
The moment of magic arrives—achieving perfect caramelization on the outside while maintaining tenderness inside.
The grate is considered perfectly hot if you cannot hold your hand over it for more than two seconds.
Every time you press down on the steak or pierce it with a fork, you lose precious juice.
To achieve the best crust and juiciness, allow the steak to sear on one side until it naturally releases from the grate, after which it should be flipped.
After the steak is removed from the grate, it needs to rest for five to ten minutes. This period allows the juices to distribute evenly throughout the piece, ensuring juiciness and tenderness with every bite.
Slicing the steak across the muscle fibers makes it even more tender.
Before serving, adding a piece of garlic butter melting on the steak will give the dish an extra level of sophistication.
