Have you ever pulled a perfectly grilled chicken breast off the barbecue and wondered, “What now?” As someone who’s been grilling for years I know that what happens after you finish grilling chicken is just as important as the cooking process itself. Today I’ll walk you through the essential steps every food handler should follow once that chicken comes off the grill.
The moment you finish grilling chicken is actually the beginning of another critical phase in food safety Whether you’re a professional food handler or just grilling at home for family, these next steps will ensure your delicious grilled chicken stays both safe and tasty
Key Safety Steps After Grilling Chicken
1. Verify the Cooking Temperature
The very first thing you must do after grilling chicken is confirm it’s reached the proper internal temperature Chicken must be cooked to an internal temperature of 165°F (74°C) to kill harmful bacteria like Salmonella
How to check properly:
- Use a clean food thermometer
- Insert it into the thickest part of the meat
- Avoid touching bone, which can give false readings
- Verify each piece individually if cooking multiple pieces
Remember, color isn’t a reliable indicator of doneness. Even if the chicken looks perfectly golden brown, the inside might not have reached a safe temperature.
2. Allow the Chicken to Rest
After confirming the chicken has reached the safe temperature, it’s essential to let it rest for at least 5-10 minutes before cutting or serving. I always follow this rule because:
- Resting allows juices to redistribute throughout the meat
- It helps maintain moisture and tenderness
- The internal temperature will continue to rise slightly
- The chicken becomes easier to slice cleanly
During this resting period, I typically place the chicken on a clean plate or cutting board, sometimes loosely tented with foil to keep it warm.
3. Prevent Cross-Contamination
Cross-contamination is one of the biggest risks in food handling. After grilling chicken, follow these critical steps:
- Use clean utensils for handling the cooked chicken (not the same ones used for raw chicken)
- Place cooked chicken on clean surfaces only
- Wash your hands thoroughly with soap and warm water for at least 20 seconds
- Clean and sanitize all surfaces that came into contact with raw chicken
- Keep cooked chicken separated from raw foods
I’ve learned this the hard way – using the same tongs for raw and cooked chicken can undo all your careful cooking!
4. Serve or Store Properly
Once the chicken has rested, you have two options: serve immediately or store properly.
If serving immediately:
- Transfer to clean serving dishes
- Keep hot foods hot (above 135°F/57°C) if not consuming right away
- Use clean utensils for serving
If storing for later:
- Cool quickly within 2 hours of cooking (1 hour if ambient temperature is above 90°F/32°C)
- Place in shallow containers to speed cooling
- Refrigerate at 41°F (5°C) or below
- Store in airtight containers
- Use within 3-4 days
- Label with date if in a professional setting
Common Mistakes to Avoid After Grilling Chicken
We all make mistakes sometimes. Here are some common ones to avoid after your chicken comes off the grill:
1. Rushing the Resting Period
I know it’s tempting to cut into that juicy grilled chicken right away, but skipping the rest period results in:
- Loss of flavorful juices
- Drier chicken
- Less tender texture
Give it those few extra minutes – your taste buds will thank you!
2. Inadequate Temperature Checking
Sometimes I’ve been guilty of checking just one piece of chicken when grilling multiple pieces. This is risky because:
- Different sizes cook at different rates
- Grill hot spots can cause uneven cooking
- Thicker parts need more time to reach safe temperatures
Always check each piece individually, especially at the thickest part.
3. Poor Storage Practices
Improper storage of leftover grilled chicken can lead to:
- Bacterial growth
- Foodborne illness
- Wasted food
- Poor quality when reheated
Don’t leave grilled chicken sitting out at room temperature for extended periods. The “danger zone” between 41°F and 135°F (5°C to 57°C) is where bacteria multiply rapidly.
Health Benefits of Properly Handled Grilled Chicken
When you follow proper food handling procedures after grilling chicken, you’re not just preventing illness – you’re also preserving its nutritional benefits:
- High protein content: Grilled chicken breast contains about 31 grams of protein per 100 grams
- Low in fat: Only about 3.6 grams of fat per 100 grams (for chicken breast)
- Essential nutrients: Good source of B vitamins, selenium, and phosphorus
- Portion control: Easier to manage portions with properly prepared chicken
Tips for Enhancing Grilled Chicken Flavor While Maintaining Safety
You can add extra flavor to your grilled chicken even after it’s cooked, while still maintaining food safety:
1. Add Finishing Touches
After the chicken has reached safe temperature and rested:
- Brush with a finishing sauce
- Sprinkle with fresh herbs
- Add a squeeze of lemon or lime juice
- Drizzle with a high-quality olive oil
2. Proper Slicing Technique
How you slice your rested chicken matters:
- Use a sharp knife to prevent tearing
- Cut against the grain for maximum tenderness
- Slice at an angle for more surface area and flavor
3. Complementary Side Dishes
Pair your safely handled grilled chicken with:
- Fresh salads (kept properly chilled)
- Grilled vegetables (cooked on a clean section of the grill)
- Acid-based sauces that help balance the protein
Food Handler Responsibilities in Professional Settings
If you’re a professional food handler who’s just finished grilling chicken, you have additional responsibilities:
1. Documentation
In many food service environments, you need to:
- Record cooking temperatures
- Log cooling times and temperatures
- Document storage dates
- Follow HACCP (Hazard Analysis Critical Control Point) procedures
2. Communication
- Inform other staff about which items are freshly cooked
- Clearly label storage containers with contents and dates
- Report any potential issues to management
3. Continuous Monitoring
- Regularly check holding temperatures
- Monitor refrigeration units
- Ensure proper rotation of stored products
Reheating Previously Grilled Chicken
If you’re reheating grilled chicken that was properly cooled and stored:
- Reheat to an internal temperature of 165°F (74°C)
- Use a food thermometer to verify the temperature
- Only reheat chicken once
- Discard any chicken that’s been in the refrigerator for more than 3-4 days
When to Discard Grilled Chicken
Despite our best efforts, sometimes grilled chicken needs to be thrown away. Discard if:
- Left at room temperature for more than 2 hours (1 hour if above 90°F/32°C)
- Shows signs of spoilage (off odor, slimy texture, unusual color)
- Has been in the refrigerator for more than 3-4 days
- You’re unsure about its safety
Final Thoughts
I’ve been grilling chicken for years, and I’ve learned that what happens after the cooking process is just as important as the grilling itself. By following these essential steps after your chicken comes off the grill, you’ll ensure that your meal is not only delicious but also safe to eat.
Remember, proper food handling isn’t just about avoiding foodborne illness—it’s also about preserving the quality, flavor, and nutrition of your carefully prepared food. The extra few minutes it takes to follow these steps is well worth the results: juicy, flavorful, and safe grilled chicken that everyone can enjoy.
Frequently Asked Questions
How long can grilled chicken sit out after cooking?
Grilled chicken should not sit at room temperature for more than 2 hours, or 1 hour if the ambient temperature is above 90°F (32°C).
Can I use the same utensils for raw and cooked chicken?
No, always use separate utensils or thoroughly clean them between handling raw and cooked chicken to prevent cross-contamination.
What’s the best way to check if grilled chicken is fully cooked?
Always use a food thermometer inserted into the thickest part of the meat to ensure it has reached 165°F (74°C).
How long should I let chicken rest after grilling?
Allow chicken to rest for at least 5-10 minutes after grilling to let the juices redistribute and enhance tenderness.
What’s the safest way to store leftover grilled chicken?
Cool quickly, place in shallow airtight containers, and refrigerate at 41°F (5°C) or below within 2 hours of cooking. Use within 3-4 days.
By following these guidelines, you’ll ensure that your grilled chicken remains safe, juicy, and delicious from grill to plate to storage!
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- Rinse your hands with clean water
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It seems simple enough, right?
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