SMART COOKING STARTS HERE

Add sauces and glazes in the last 5 minutes of grilling to keep the chicken them flavorful instead of burnt.

The Danger Zone is between 40°F and 140°F—where bacteria thrive. If your chicken sits out for more than 2 hours (or 1 hour in the heat), it’s time to toss it. For peace of mind, serve Sanderson Farms chicken fresh and fast!

Grab a shower cap or some foil and cover your platters of chicken—keeps bugs out and makes food storage a snap.

Ready to master the grill? Whether you’re a barbecue rookie or a backyard legend, these grilling chicken chicken grilling tips will help you turn out juicy, flavorful Sanderson Farms chicken—every single time.

A quick 30-minute marinade works for chicken breasts, while larger cuts love a 4–6 hour soak (or overnight!). For big pieces, dry brine with salt the night before for maximum moisture. Try ours out here.

Absolutely! Opt for bone-in, skin-on pieces if you want extra juicy chicken with big flavor. Chicken thighs and whole chickens are especially forgiving on the grill—tender, tasty, and hard to mess up. With Sanderson Farms chicken, you’re always off to a great start.

Dry rubs are your best friend. Use a dry rub to lock in bold flavor fast. Mix up your favorite spices (or grab a blend), add a little oil for a paste, and slather it on. Rest for at least 15 minutes, then grill for flavor-packed chicken in a flash.

Clean grates mean no sticking—your chicken will thank you. After preheating, oil those grates and make sure you’ve got plenty of charcoal, wood, or propane on hand for uninterrupted grilling.

When grilling chicken, aim for medium, indirect heat. For charcoal, set up a two-zone fire (coals on one side); for gas, keep it at medium. Always check with a meat thermometer—165°F is the magic number for safe, juicy chicken.

Keep that lid closed! It locks in heat and helps your chicken cook evenly. No lid? An upside-down foil pan will do the trick.

When grilling, flip your chicken at least twice for a perfect crust, and start basting with sauce about 15 minutes before it’s done. Want ultra-crispy skin? Try the brick method: spatchcock your chicken, wrap two bricks in foil, and set them on top for the ultimate golden finish.

After grilling, let your chicken rest for five minutes before carving—this locks in those tasty juices. For smoked chicken, tent loosely with foil as it finishes.

Soak wood chips (hickory, apple, cherry, or pecan) for at least 30 minutes—longer is even better. For a fragrant touch, toss fresh rosemary or sage directly on the grill.

Start low and slow at 225°F, then finish with a blast at 325°F for crispy skin. Pull your chicken from the grill at 160°F—it’ll finish cooking as it rests.

Apple and cherry wood chips for sweet and fruity notes, pecan wood chips for nutty undertones, or hickory for a classic, bold smokiness. Mix and match to create your own signature blend.

Absolutely. Make a DIY smoke box: soak your wood chips, wrap them in foil, poke some holes, and place over the heat. Instant smoke, even on a regular grill!

With these grilling chicken tips, you’re ready for juicy, flavor-packed meals—whether it’s a backyard BBQ or a special family gathering. Choose Sanderson Farms chicken for all-natural quality and unbeatable taste every time. Now, fire up that grill and make every bite a winner!

You deserve the best—100% all-natural chicken, no added water or salt, and perfect for every grilling or smoking adventure.

Before you buy chicken, be sure to check the package for the USDA inspection shield or seal shown here. Survey the package for tears or holes and check the “sell by” date (which indicates the last day the chicken can be sold) or the “use by” date (which indicates the day the product should be used or frozen).

Make sure your perishables, including chicken, are the last thing you place into your cart before checkout.

Keep raw chicken separate from other items in your grocery cart to prevent cross-contamination.

Chicken items should be taken home immediately from the grocery store, then placed promptly in your refrigerator. Don’t leave chicken on the countertop or let it reach room temperature. Fresh chicken can be refrigerated in its original packaging and placed in the coldest part of the fridge. If you have a meat drawer, that’s perfect!

We recommend you keep fresh, uncooked poultry in the refrigerator for no more than two days to ensure freshness. If you plan to freeze your chicken, do it immediately upon returning from shopping. See the chicken storage chart under our Storing tab for more details.

Keep your chicken properly chilled by storing it in the refrigerator until you’re ready to cook. This helps maintain freshness and food safety every step of the way.

Make sure to keep your chicken in the refrigerator until you’re ready to grill. Once you put your chicken on the grill, use a new plate for the cooked chicken. And never place skewers, spatulas or tongs on a plate that held raw chicken. Cross contamination can easily result.

If you’ve used a marinade on your raw chicken, don’t use it to coat or baste the chicken while cooking. Sauces and marinades used on raw products should never touch cooked products.

Once you transfer your raw chicken to a grill, pot or pan, be sure to use a new plate for the cooked chicken. Also, be careful to never place skewers, spatulas or tongs on a plate that had raw chicken on it. Cross-contamination can easily result.

Chicken should always be cooked thoroughly. To ensure this, follow recommended cooking times and make sure your chicken reaches the proper internal temperature by using a calibrated meat thermometer. The USDA recommends all chicken, regardless of cut, reach a safe minimum internal temperature of 165°F.

When possible, thaw frozen chicken in the refrigerator, not on the countertop. This takes about five hours per pound, so plan ahead. For quicker thawing, immerse wrapped poultry in cold water, changing the water every 30 minutes. You can also use a microwave—follow manufacturer instructions and watch carefully to avoid cooking parts while thawing.

While preparing your meals be mindful of keeping your hands washed with warm soapy water after touching raw chicken, as well as other raw meats, fish and unwashed vegetables. Be sure to replace any dish towels or cloths after using them around raw proteins.

Washing raw chicken won’t remove all bacteria, as some are tightly attached. Plus, washing can splash bacteria onto nearby foods, utensils, and surfaces, increasing cross-contamination risk. Cooking chicken to the proper temperature kills bacteria, making washing unnecessary and safer.

Always use separate cutting boards when cutting or trimming poultry to prevent cross-contamination. Never use a wooden cutting board for raw poultry.

Keep clean work area and separate raw chicken from other foods to prepare safe meals. Always wash hands, countertops, cutting boards, knives, and utensils with hot, soapy water before touching other foods. Replace dish towels used around raw proteins to maintain kitchen hygiene and prevent contamination.

Want to serve up your chicken piping hot? Wrap your cooked chicken and other foods tightly in aluminum foil or towels to lock in the heat. For next-level warmth, heat up a few bricks in the oven for 30 minutes, wrap them in towels, and set them at the bottom of your cooler. Your chicken stays warm and tailgate-ready.

Never leave cooked chicken at room temperature for more than two hours. Chicken It should be kept either hot or refrigerated. That goes for picnics and backyard barbeques too. It may seem tempting to dig into chicken that’s been sitting out for a while, but it’s safer to resist the urge.

Ditch the kitchen chaos—stash all your chicken grilling tools in a trusty old toolbox. From tongs and serving spoons to grill brushes, you’ll have everything handy and organized. Toolboxes with drawers are perfect for separating utensils, spices, and even those must-have extras like sunscreen and first aid kits.

Double up on coolers—one for your Sanderson Farms chicken, one for drinks. Keeping your chicken separate from the drink cooler (which everyone opens repeatedly) ensures your food stays safely chilled. Bonus cooler hack: Create a “beer case cooler” by lining a beer box with a trash bag, tossing the beer back in, and adding ice. Instant beverage station!

Temperature is key to keeping cooked chicken fresh. Keep it below 40°F or above 140°F. When transporting chicken to picnics or potlucks, use an insulated container to keep it warm or an ice chest to keep it cool. This helps prevent bacterial growth and keeps your food safe until you're ready to eat.

When refrigerating chicken leftovers, remove any stuffing and store it in a separate container.

If you’re reheating leftovers, cover the container to retain moisture and ensure that the chicken is heated all the way through.

Double up on coolers—one for your Sanderson Farms chicken, one for drinks. Keeping your chicken separate from the drink cooler (which everyone opens repeatedly) ensures your food stays safely chilled. Bonus cooler hack: Create a “beer case cooler” by lining a beer box with a trash bag, tossing the beer back in, and adding ice. Instant beverage station!

Consult our chicken storage chart below to see how long your chicken will stay fresh when properly stored.

Keep tailgating essentials like cups, wine glasses, salad dressings, and snacks sorted in clear plastic bins. Everything stays visible, tidy, and a cinch to carry—making setup and cleanup a breeze.

Repurpose a six-pack beer carton to corral all your condiments. It’s easy to pass around, keeps your sauces organized, and makes space management simple—even at a packed tailgate.

Stay fresh and clean with a portable handwashing station. Just pack a water jug, liquid soap, and paper towels, and you’re ready for any sticky situation.

Hot or cold, chicken safety matters! If you’ve cooked your chicken ahead, keep it wrapped in foil or towels to seal in heat. Bringing raw chicken? Keep it on ice in its own cooler and make sure it stays below 40°F for safe, delicious tailgate meals.

Absolutely! On extra hot days (90°F and up), make sure your chicken is eaten or stashed in a cooler within 1 hour of cooking to keep it out of the “Danger Zone.”

Windy day? Stash cups, napkins, and utensils in a cake carrier or sturdy tupperware. Everything stays put, no chasing paper goods across the parking lot.

Set up a simple waste station with clearly marked bins for trash and recycling. When your tailgating area is tidy, everyone has more fun—and it’s easier to pack up after the big win.