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Memorial Day the perfect time to grill some chicken

During these days of staying at home, we cherish all the outdoor time we can get. Grilling has been a great way to get outside and enjoy the fresh air, all while preparing a delicious meal for your family.

A few common mistakes can take grilled chicken from tender and juicy to boring and blah. Follow these tips for a juicy bird.

First, tenderize the meat. This helps cook the chicken evenly, keeping one end from drying out before the other has time to cook.

Next, marinate the bird. This is a crucial part of keeping your chicken juicy. All it takes is 30 minutes for an acidic marinade to work its way into the meat.

Once the chicken reaches 165°, remove it from the grill, cover with foil and let rest. This is absolutely key to keeping the chicken tender! A 5-minute rest gives the juices inside time to redistribute (instead of running out on your plate). By the time the table’s set, your juicy grilled chicken will be ready for you to eat.

Some recipes you might want to try this Memorial Day weekend include:
1 large onion, chopped
2/3 cup butter, melted
6 tablespoons cider vinegar
4 teaspoons sugar
1 tablespoon chili powder
2 teaspoons salt
2 teaspoons Worcestershire sauce
1-1/2 teaspoons pepper
1-1/2 teaspoons ground mustard
1/2 teaspoon hot pepper sauce
2 garlic cloves, minced
6 bone-in chicken breast halves (4 to 5 pounds), skin removed
In a bowl, combine the first 11 ingredients. Cover and refrigerate 1/3 cup for basting. Place the chicken in a large resealable plastic bag; add remaining marinade. Refrigerate for at least 1 hour, turning occasionally.
Drain and discard marinade from chicken. Grill chicken, covered, over indirect medium heat for 20 minutes. Turn; grill 15-25 minutes longer or until juices run clear, basting occasionally with reserved marinade.
2 broiler/fryer chickens (3 to 4 pounds each), cut into 8 pieces each
Salt and pepper
2 tablespoons canola oil
2 small onions, finely chopped
2 cups ketchup
1/4 cup lemon juice
2 tablespoons brown sugar
2 tablespoons water
1 teaspoon ground mustard
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/8 teaspoon salt
1/8 teaspoon hot pepper sauce
Sprinkle chicken pieces with salt and pepper. Grill skin side down, uncovered, on a greased grill rack over medium heat for 20 minutes.
Meanwhile, in a small saucepan, make barbecue sauce by heating oil over medium heat. Add onion; saute until tender. Stir in remaining sauce ingredients and bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Turn chicken; brush with barbecue sauce. Grill 15-25 minutes longer, brushing frequently with sauce, until a thermometer reads 165° when inserted in the breast and 170°-175° in the thigh.
1-1/2 cups white vinegar
3/4 cup canola oil
6 tablespoons water
4-1/2 teaspoons salt
1-1/2 teaspoons poultry seasoning
3/4 teaspoon garlic powder
3/4 teaspoon pepper
3 broiler/fryer chickens (3 to 4 pounds each), quartered or cut up
In a bowl, combine the first 7 ingredients. Remove 1 cup for basting; cover and refrigerate. Pour remaining marinade into a large shallow dish; add chicken. Turn chicken to coat; refrigerate for 4 hours or overnight, turning once or twice.
Drain chicken, discarding marinade in bag. Grill chicken, uncovered, over medium heat for 15 minutes on each side. Baste with the reserved marinade.
Grill 10-20 minutes longer or until the juices run clear, turning and basting several times.