How To Keep Chicken From Sticking To BBQ Grill

How To Keep Chicken From Sticking To BBQ Grill

How To Keep Chicken From Sticking To BBQ Grill? Stop your chicken from adhering to the barbecue. From canola oil to barbecue brushes, these four simple stunts will keep your barbecued meat delicate and unblemished. Many people wonder how to keep chicken from sticking to the barbecue grill.

Reasons For Meat Sticking To The Grill

The primary explanations behind meat like chicken, fish, or hamburger adhering to your barbecue grates are that the meat isn’t hot, or that your barbecue grates are either grimy or need more oil.

If your flame is not hot enough or the meat is not cooked enough, it tends to stick to the barbecue. It can also happen due to an insufficient amount of oil on the grill as there will be nothing preventing the chicken from sticking.

  • Oil The Meat

Oiling your barbecue or cooking surfaces is very important but still, people fail to remember that that is only one part of the situation.

Applying a thin layer of oil to your chicken can assist with guaranteeing that the tissue of the meat doesn’t stick to the barbecue surface.

Use a paper towel to dry out your chicken. Apply your seasoning of choice, and afterwards use a barbecue brush to apply a slight layer of olive oil to the meat.

Move the chicken to the barbecue. Assuming your chicken has skin on it, then, at that point, put that layer on the barbecue first. This is because that side will in general have less meat that can stick to the meshes.

When you have passed on this side to cook for a couple of moments, the opposite side ought to have begun to dry a little which thus makes it doubtful to adhere to your barbecue when you flip it.

Cook the chicken for 4.5 minutes on each side before flipping. Then continue cooking for a further 4.5 minutes.

If the chicken adheres to the meshes, permit it to cook for another 30-60 seconds before attempting to flip it once more.

  • Clean Your Grill

You must realize that cleaning your barbecue after every use is a task and not one that you should skip in any situation.

But, most would agree that with each use your barbecue creates layers of dirt and synthetics that can affect your meat on each extra use.

Permit your barbecue to chill off somewhat after every use, yet clean it while it’s still warm with the goal that the oils and soil are somewhat looser. Clean it with a dirty cloth and lathery water. Make certain to permit your meshes to dry completely before returning them to your barbecue, if not you will leave them inclined to create rust.

  • Use Oil With A High Smoking Point

While a lot of guides will tell you to apply oil to your meshes, that is a part of the bigger story.

You must also use oil that has a high smoking point. Oils that are at the lower end of the scale will smoke up before arriving at target temperatures of 400°F, which implies that they go to carbon and make the limiting specialists that permit your meat to adhere to the barbecue surface.

Oils like sunflower oil or palm oil have smoking places of around 450°F, which is thought for grill barbecuing. Canola oil also has a high smoking point, of around 400°F.

  • Preheat Your Grill

You must always remember that you cannot put the meat onto a cold barbecue or one that has started heating up. Your barbecue must be heated before putting the meat onto it to prevent the sticking of chicken to the grill.

It’s enjoyable to hear that excellent sizzling sound as you put the meat on the barbecue surface, yet it’s about more than that.

At the point when the meat contacts the hot meat of the meshes, it’ll make steam. This keeps the proteins in the meat from holding with the metal of the meshes.

Steps To Keep Chicken From Sticking To BBQ Grill

1st Step

Brush a small coating of oil on the top side of your grill rack, preferably one with a high smoke temperature, such as sunflower, safflower, or canola oil, to keep the grill surface as non-sticky as possible.

2nd Step

By switching off one or the other numerous burners on a gas grill. Build a fire that you can push to the borders of the grill bed to offer indirect cooking heat if you’re using charcoal. A cooking temperature that goes around 350 to 400 degrees Fahrenheit is your target.

3rd Step

Wrap each paver brick in aluminum foil fully and place it on the grill rack’s edge to warm. “Pollo al mattone,” or chicken cooked beneath the weight of a brick, is a Tuscan dish.

4th Step

Arrange the chicken pieces skin-side down on the grill, ensuring they don’t contact and don’t sit directly over the fire. Cover the chicken pieces with bricks, forcing them closer to the grill.

5th Step

Allow the chicken pieces to simmer for 10 to 12 minutes, or until the cooked top is firm enough to turn over without ripping the skin. If you’re cooking the chicken on a gas grill, While it’s cooking, keep it covered. Because a charcoal grill’s fire may not burn as evenly as a gas grill’s, check it every 5 minutes.

6th Step

Replace the bricks and turn the chicken parts over. Cook for a further 8 to 10 minutes, or until a meat thermometer inserted into the thickest portion of the thigh or breast registers 165°F.


It is very easy to keep chicken from sticking to your barbecue grill. You only need a few things which you already have available at your house. It is not difficult at all and you do not need anyone else’s help with this. You also do not need to question the quality of your barbecue because it is most definitely not that which is causing the problem. It is a few mistakes that you are making which you now need to prevent to stop the sticking of food to the barbecue.

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