When it comes to grilling chicken, some times it can get a bit scary, even for me as a cook! Probably because when we put the steak on the grill, we can say, “make mine medium rare” or we can say “make mine well done”! Well, when it comes to grilling chicken, make mine well cooked, but moist! So just how to we accomplish this? My “Cook’s Illustrated” couldn’t have said it better! So I thought I would share this vital information with all my readers! So let’s go on the “Chicken Grilling Adventure”!

HOW TO GLAZE GRILLED CHICKEN
1. Grill chicken until instant-read thermometer inserted into the thickest part registers 155 degrees for breasts and 170 degrees for legs and thighs.
2. Brush one side of the chicken pieces with half of the glaze reserved for grilling, then turn chicken glazed-side down and cook for 2 minutes.
3. Brush second side of chicken with remaining glaze reserve for grilling, then turn chicken and cook until browned and instant-read thermometer reads registers 160 degrees for breasts and 175 degrees for legs or thighs, 1 to 3 minutes longer.
Let chicken rest 5 minutes. Serve, passing remaining glaze at table.
For this menu, serve a Cole Slaw, or Potato Salad, Corn on the cob, and don’t forget the beans!
Thank you “Cook’s Illustrated” for sharing. We learned that not only acquiring an instant-read thermometer would be very helpful, but It will also keep the chicken police away!
COOK’S ILLUSTRATED’S APRICOT-MUSTARD GLAZE
3⁄4 cup apricot preserves 1⁄2 cup whole grain mustard
2 tablespoons Dijon mustard 4 tablespoons unsalted butter, melted and cooled 2 medium
shallots, chopped coarse
1⁄2 teaspoon salt 3 tablespoons water
Process all ingredients in food processor until thoroughly combined, 20-30 seconds, scraping down sides of work bowl as needed. Reserve 1⁄2 the glaze for serving and use other half of glaze to brush on chicken while grilling.