Fixing Common Grilling Problems


Chicken gets too dry


  • Switch from boneless breasts to bone-in, skin-on thighs. These have a deeper, richer, flavor and will stay moist in the dry heat of the grill. Keep in mind they also contain more fat so be aware of your portion sizes and fill up more on lower calorie foods like fruits and veggies.
  • Heat your grill to medium high and cook the thighs about 10-15 minutes per side or until the internal temperature is 165°F.



Fish fillets break apart and fall through the grill grate


  • Use a grill basket
  • Use a wood plank. Untreated wood planks like cedar, alder, hickory, or maple impart a subtle flavor, combining the earthiness of wood & the smokiness of the grill.



Burgers are tough instead of juicy


  • Resist the urge to flatten the burgers with the spatula while they’re on the grill because you are squeezing out the juices.
  • Make sure not to overcook them, only 4-5 minutes per side should be enough.
  • Limit flipping to only once.



Healthier options like turkey and chicken burgers have less taste


  • Season the meat with 1 tsp salt and 1 tbsp olive oil for every pound of meat
  • Add 1 and 1/2 tsp of your favorite spice rub to every pound of ground meat
  • Add 3/4 cup shredded veggies to every pound of ground poultry such as carrot, zucchini, and onion



Bench, Tara and Petito, Anne. “The ultimate summer grilling guide.” Ladies’ Home Journal. July/August 2014. 76.


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