Memorial Day is the unofficial start of grilling season. For many grillers, especially in colder regions, it’s the first time the grill cover comes off after a few months of downtime.
If you’re hosting a group this Memorial Day, your goal should be to spend more time outside and less time hovering over a stove or managing a complicated multi-stage recipe. High-quality chicken doesn't need much to stand out. Here is a straightforward guide to getting your equipment ready and choosing the right cuts for a low-stress, high-reward holiday BBQ.
Preparing Your Grill or Smoker for the Season
Before your guests arrive, take twenty minutes to ensure your equipment is in good working order. A clean grill prevents sticking and ensures the flavor of the meat isn't masked by carbon buildup from last year.
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The Scrape Down: before turning on your grill, lift up your grate and scrape down the flavorizer bar and inside walls of soot and build up from your last use.
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Check Your Fuel: Whether it’s propane, charcoal, or pellets, make sure you have more than you think you need. Running out of fuel mid-cook is an avoidable headache.
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The Burn-Off: Fire up your grill to high heat for about 10–15 minutes. This carbonizes any leftover residue.
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The Hot Scrub: Use a high-quality grill brush to clear the grates while they are hot.
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Oil the Grates: Just before putting the chicken on, wipe the grates with a paper towel dipped in a high-smoke-point oil (like grapeseed or canola) using tongs. This creates a non-stick surface.
Best Chicken Cuts for an Easy Holiday BBQ
The key to enjoying your own BBQ is selecting cuts that are forgiving on the heat. While chicken breasts are popular, they require constant monitoring to avoid drying out. For Memorial Day, consider these more resilient cuts.
Bone-In, Skin-On Thighs: The Most Forgiving Cut
If you want the best results with the least amount of hovering, thighs are the answer. The bone helps the meat cook evenly, while the higher fat content keeps the chicken juicy even if it stays on the grill a few minutes too long.
Pro Tip: Start them skin-side down to render the fat and get a crisp texture, then flip to finish.
Wings: Low Effort, High Reward
Wings are ideal for a casual kickoff. They cook relatively quickly and are easy for guests to eat while standing and socializing. You don't need complicated breading or deep frying; a simple dry rub and high heat will give you plenty of "crunch" and flavor. On your smoker, the 0-400 method is a true “set it and forget it” game changer.
Drumsticks: The Crowd Pleaser
Drumsticks are inexpensive, easy to handle, and a favorite for kids. Like thighs, they are dark meat, meaning they stay moist under the heat of a grill or smoker. They are also perfect for those who prefer to eat with their hands.
Simple Prep and Seasoning Tips
BBQ season is just kicking off. You don't need to overcomplicate the flavors. Because Jidori chicken is ice-chilled and handled with care, the natural flavor is already prominent.
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Dry the Skin: Use paper towels to pat the chicken completely dry before seasoning. Moisture is the enemy of crispy skin.
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Salt Early: If you have the time, salt your chicken an hour before grilling. This helps the salt penetrate the meat and improves the texture.
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Hold the Sauce: If you’re using a sugar-based BBQ sauce, wait until the last 5–10 minutes of cooking to apply it. Sugar burns quickly; applying it too early will result in a charred, bitter exterior before the meat is cooked through.
Looking Ahead to Summer
Memorial Day weekend is just the beginning of the outdoor cooking season. We’ll dive deeper into more technical grilling and smoking territory, covering different smoking methods and how various wood types—like hickory, apple, and cherry—can change the profile of your cook.
For now, get the grill clean, keep it simple, and enjoy the start of the summer grilling season!