Fixing Common Grilling Problems

Problem

Chicken gets too dry

Fix

  • 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.

 

Problem

Fish fillets break apart and fall through the grill grate

Fix

  • 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.

 

Problem

Burgers are tough instead of juicy

Fix

  • 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.

 

Problem

Healthier options like turkey and chicken burgers have less taste

Fix

  • 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

 

References:

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

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