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Grilled chicken getting burnt on the outside while the inside remains undercooked can happen due to a few reasons:

  1. High heat: Grilling chicken over high heat can cause the outer surface to cook quickly and develop a charred or burnt appearance. However, if the heat is too high and the chicken is thick, the inside might not have enough time to cook thoroughly before the outside becomes overly charred.

  2. Uneven heat distribution: In some cases, the grill may have hot spots or uneven heat distribution. If the chicken is placed directly over a hot spot, the outer portion can cook faster than the inside. It's important to rotate or move the chicken around the grill to ensure even cooking.

  3. Lack of preparation: If the chicken is not properly prepared before grilling, it can contribute to uneven cooking. For example, if the chicken pieces are of varying thickness, some parts may cook faster than others. It's helpful to ensure the chicken is evenly flattened or trimmed to a consistent thickness for more uniform cooking.

  4. Insufficient cooking time: Grilling chicken requires a balance between achieving a nicely charred exterior and ensuring the inside is fully cooked. If the chicken is removed from the grill too early, it may not reach the desired internal temperature. Using a meat thermometer to check for doneness is a reliable way to ensure the chicken is thoroughly cooked without being burnt on the outside.

To address these issues and achieve more even cooking:

  1. Adjust heat levels: If the chicken is burning on the outside too quickly, try lowering the heat or using indirect grilling methods. This allows for more even cooking and reduces the risk of burning.

  2. Use a two-zone fire: Set up a two-zone fire on your grill by placing coals or burners on one side and leaving the other side without direct heat. Start by searing the chicken on the hot side and then move it to the cooler side to finish cooking more slowly and evenly.

  3. Precook or marinate the chicken: Precooking or marinating the chicken before grilling can help reduce cooking time on the grill and promote even cooking. Parboiling or partially cooking the chicken before grilling can be effective in achieving a more consistent doneness.

  4. Adjust cooking times: Ensure you are grilling the chicken for an appropriate amount of time based on its thickness and the desired level of doneness. Use a meat thermometer to check the internal temperature. The USDA recommends that chicken reaches an internal temperature of 165°F (75°C) for safe consumption.

By employing these techniques and paying attention to cooking times and heat levels, you can achieve grilled chicken that is both thoroughly cooked on the inside and nicely charred on the outside.

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