UPFRONT/EAT
Seriously Grilled Chicken
Sure, you can brush BBQ sauce on and be done. But to take your bird higher, here’s how four chefs grill theirs
1. CLASSIC
Preferred Cut: Leg quarters
Marinade and/or Rub: Add sugar, salt, peppercorns, dried thyme, marjoram to water; brine chicken in mix overnight
Heat Source: Charcoal, or grill pan for indoor cooking
Time & Temp: Grill on high heat for 3 to 4 minutes on each side, then lower heat and cook until internal temperature is 165°F.
Serving Sides: Salad, rice pilaf, seasonal veggies
Chef: Amethyst Ganaway, chef, food writer, recipe developer
2. FILIPINO
Preferred Cut: Boneless, skinless thighs
Marinade and/or Rub: Coat with less-sodium soy sauce, banana ketchup, lime, pepper, onion, garlic
Heat Source: Charcoal
Time & Temp: Sear on high heat on one side for 3 minutes, then flip and sear for 2 minutes. Reduce heat and cook until internal temperature is 165°F.
Serving Sides: Garlic fried rice
Chef: Francis Maling, chef, Bad for Business, a BBQ pop-up operator
3. MOROCCAN
Preferred Cut: Bone-in, skin-on thighs
Marinade and/or Rub: Coat with blend of yogurt, baharat seasoning blend (buy online), lemon
Heat Source: Charcoal
Time & Temp: Grill over indirect heat until internal temperature is 165°F, then switch to direct heat to finish.
Serving Sides: Harissa-rubbed veggies, rice pilaf, mint iced tea
Chef: Max Clement, executive chef, Lost & Found
4. MALAYSIAN
Preferred Cut: Free-range legs
Marinade and/or Rub: Blend kosher salt, chile pepper, lemongrass, kaffir lime leaves, cilantro, ginger; rub onto chicken
Heat Source: Wood fire or gas grill with kiawe or mesquite wood chips
Time & Temp: Grill at 350°F for 3 to 4 minutes with cover off, then at 225°F to 250°F for 20 to 25 minutes with cover on. Flip every 5 to 6 minutes, until skin is crispy.
Serving Sides: Charred baby bok choy, pickled chiles, fried garlic
Chef: Colin Hazama, executive chef, Hawai‘i Food & Wine Festival —Vonnie Williams