The Definitive Guide to Grilling Crisp, Juicy Chicken

◼ link - BON APPÉTIT

Achieving a perfectly grilled piece of chicken is this simple:
1. Choose skin-on, bone-in meat. It stays moist and flavorful, even over smoky heat.
2. Small pieces cook more quickly. Prep your grill for direct heat and set the table; you'll be eating soon.
3. Stock up on citrus. Squeeze lemons and oranges over the chicken as it cooks. This trick moistens the skin, which in turn prevents flare-ups, and we love how it tastes. ◼ Here's that recipe we said you didn't need (Grilled Citrus Chicken)

Prepare grill for medium heat. Rub one 3 1/2–4-lb. chicken, cut into 8 pieces, with 2 tablespoons vegetable oil; season with kosher salt and freshly ground black pepper. Grill chicken, skin side down, turning occasionally and squeezing the juice from 2 lemon halves and 2 orange halves over often, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 25–35 minutes.
Meanwhile, brush another 2 lemon halves and 2 orange halves with 1 tablespoon vegetable oil. Grill, cut side down, until lightly charred, 5–10 minutes. Serve chicken with grilled lemon and orange halves alongside for squeezing over.

◼ Sambal Chicken Skewers - Asian take, with a spicy, sticky glaze

Ingredients
1/2 cup (packed) light brown sugar
1/2 cup unseasoned rice vinegar
1/3 cup hot chili paste (such as sambal oelek)
1/4 cup fish sauce (such as nam pla or nuoc nam)
1/4 cup Sriracha
2 teaspoon finely grated peeled ginger
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch–2-inch pieces
Special equipment
8 bamboo skewers soaked in water at least 1 hour
Ingredient info
Hot chili paste is available at Asian markets and many supermarkets.
Preparation
Prepare grill for medium-high heat. Whisk brown sugar, vinegar, chili paste, fish sauce, Sriracha, and ginger in a large bowl. Add chicken and toss to coat. Thread 4 or 5 chicken pieces onto each skewer.
Transfer marinade to a small saucepan. Bring to a boil, reduce heat, and simmer until reduced by half (about 1 cup), 7–10 minutes.
Grill chicken, turning and basting often with reduced marinade, until cooked through, 8–10 minutes.

◼ Master Buttermilk Brine

Makes1 quart (enough for one 3 1/2–4-pound chicken or 4 pounds chicken pieces)

Combine 1 quart buttermilk, 4 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper in a large resealable plastic bag. Add chicken and chill at least 4 hours or overnight. Drain before using.
Curry
Add 4 teaspoons curry powder, 2 teaspoons ground cumin, and 2 teaspoons ground turmeric.
Chipotle
Add 2 tablespoons adobo sauce from a can of chipotle chiles in adobo.
Louisiana-Style
Add 2 tablespoons smoked paprika, 2 tablespoons Tabasco, and 2 teaspoons celery seeds.
Lemon-Dill
Add 2 thinly sliced lemons, 4 finely grated garlic cloves, and 2 cups chopped fresh dill.