Should Chicken Be Room Temperature Before Grilling?

There is an ongoing debate among home cooks and grilling enthusiasts about whether chicken should be brought to room temperature before hitting the grill Some swear by letting the chicken rest on the counter before cooking, while others argue it makes little difference in the end result. So what’s the verdict – to temp or not to temp? Let’s break it down

The Case For Room Temperature Chicken

Proponents of letting chicken come to room temperature before grilling make a few key arguments

• It cooks more evenly. Chicken that goes straight from the fridge to the grill runs a higher risk of burning on the outside while remaining undercooked on the inside. Bringing it to room temp first allows the meat to cook at a more uniform rate.

• It’s juicier and more tender. Cold chicken tends to lose moisture more rapidly under the hot grill. At room temperature, it retains more natural juices and tenderness.

• It improves flavor Letting chicken rest allows seasonings and marinades to penetrate deeper into the meat before cooking

• It speeds up cooking. Room temperature chicken takes less time to cook through than cold chicken. This allows you to spend less time worrying about your food on the grill.

Potential Downsides of Room Temp Chicken

However, there are a few risks associated with leaving raw chicken at room temperature:

• Food safety. Chicken left too long at room temperature (more than 2 hours) enables bacteria like salmonella to multiply rapidly. This creates a higher chance of food poisoning.

• Timing difficulties. It’s harder to monitor exactly how long chicken has been sitting out. Even with good intentions, it’s easy to forget and leave it temping for longer than recommended.

• No definitive proof. Many cooks and food scientists argue there’s no solid evidence that room temperature chicken really cooks more evenly or tastes better than fridge-cold chicken.

• Minimal time saved. Bringing chicken to room temp may only shave a few minutes off the overall cooking process. Is it worth the food safety risk for negligible time savings?

Best Practices For Grilling Chicken

Given the potential food safety concerns, it’s smart to err on the side of caution when prepping chicken for the grill. Here are some tips:

• Keep chicken chilled right up until ready to cook. Safely thaw frozen chicken in the fridge, not on the counter.

• If you do prefer room temp, limit rest time to 15-30 minutes max. Use a quick marinade to add flavor.

• Pat chicken dry before grilling for better browning. Oil the hot grill grates right before cooking.

• Cook over direct medium-high heat. Move pieces as needed for even cooking.

• Rely on a meat thermometer to check doneness – chicken should reach 165°F.

• Let rest 5 minutes before serving for juicier meat. Avoid cutting right away.

The Verdict: To Temp or Not?

At the end of the day, room temperature chicken before grilling is a personal preference, not a must. While there are some potential benefits in terms of cook-time, taste, and texture, these are minimal compared to the importance of food safety.

For most home cooks, it’s wise to skip the temping and throw chicken straight on the grill from the fridge. But if you prefer bringing it to room temp first, just be sure to limit the resting time to 30 minutes or less. Use a kitchen timer if needed.

The most foolproof way to achieve tender, juicy, flavorful grilled chicken is to rely on proper technique – dry the chicken, preheat grill, cook over direct heat, use a thermometer, and let rest before serving. Follow those guidelines and your chicken will turn out great every time, no matter what temperature it starts at.