Add your poultry. Squeeze out all the excess air, seal the bag tightly, and give it a gentle massage to distribute the liquids evenly.

Place the sealed bag into a bowl, to ensure if it leaks it does not run all over the fridge. Keep the bowl on a lower refrigerator shelf. Let it soak for a minimum of 8 hours, though an all-day or overnight soak up to 24 hours is the sweet spot.

When your grill grates are hot and ready, remove the marinated chicken right from the bag. Let the excess liquid drain off for just a brief second, then lay it directly onto the grates. Completely discard marinade left behind in the bag, never reuse it!

You will immediately hear the chicken sizzling. Fire it over medium-high heat for a gorgeous sear, then move it away from direct heat if you need to finish cooking thicker cuts evenly. Cook until a digital thermometer inserted into the thickest part reads an internal temperature of 165°F.