00:00Nobody likes a dry barbecue, okay?
00:02It will be talked about for years.
00:05A little bit of olive oil, salt and pepper,
00:07rub on all sides, you'll be good to go.
00:08Get your grill warm about 400 to 450,
00:11medium-high heat, basically.
00:13Once you're ready, you wanna lay down your chicken,
00:15try not to touch it.
00:16A few ways to tell that your chicken's ready to flip.
00:18It'll show you naturally.
00:19When this is starting to turn in white,
00:21it's basically telling you that side's cooking.
00:24And if it came up to the middle,
00:25it'd be time to flip it.
00:26Or it'll pick up naturally off the grill.
00:29It won't stick.
00:30And also you can look for moisture.
00:32When one side cooks, it pushes the moisture to the other side.
00:34We're gonna do that three to five minutes on both sides.
00:37I always touch just to see how far we got to go.
00:40Go to indirect heat once you flip it.
00:41You wanna shut it down for a little bit
00:43and let that indirect heat actually finish cooking.
00:45Summer 2026, guys, Mary J said it best.
00:48No more drama and no more dry chicken.
00:50Bye.
Comments