How do you cook chicken a day ahead before grilling?

You generally don't want to cook chicken a day ahead before grilling. Here's why:

* Safety: Cooking chicken to an internal temperature of 165°F (74°C) kills harmful bacteria. However, once cooked, it's crucial to keep it at a safe temperature to prevent bacteria from multiplying. Refrigerating cooked chicken for an extended period can lead to bacterial growth, posing a food safety risk.

* Texture: Chicken that's been cooked and then refrigerated for a long time can become dry and rubbery. The moisture from the chicken will escape during refrigeration, making it less juicy and flavorful.

Instead of pre-cooking, consider these options:

* Marinade: Marinate your chicken overnight in the refrigerator. This will infuse flavor and help keep the chicken moist. Grill directly from the marinade.

* Brine: Brining chicken helps retain moisture. You can soak it in a salt and water solution for a few hours or overnight. Then, grill as usual.

* Partial Cook: If you want a head start, you can partially cook the chicken in the oven or on the stovetop to ensure the internal temperature is above 145°F (63°C) for food safety. Then, cool it quickly and refrigerate. The next day, finish cooking it on the grill.

Remember: No matter what you do, always check the internal temperature of your chicken with a meat thermometer to ensure it's cooked to a safe 165°F (74°C). Don't be afraid to experiment with different techniques to find what works best for you.