When grilling your chicken, are you left with a tough bird that's either too dry or undercooked? Don't worry; we have rounded up the top tips from leading chefs to nail your grilled chicken game. These culinary experts leave no stone unturned, addressing everything from marinades to heating methodology.

A marinade, while not strictly mandatory, brings an impactful flavor punch to your chicken. Alex Tubero, co-owner and top chef at Opto in New York City, advises using one for at least a 24-hour period. It should include acid and sugar to give the best results.

Should you wish to intensify the taste, Ben Triola, the executive chef from The Chloe, New Orleans, recommends adding shio koji to your marinade. This Japanese fermented seasoning tenderizes the meat, resulting in a juicier and more tender piece of chicken. If shio koji is out of your reach, miso, buttermilk, and yogurt can also work wonders.

When it's time to grill, remember to carefully wipe off the surplus seasoning, especially if your marinade was sugary, suggests Eric JaeHo Choi from restaurant C as in Charlie. This way, you can repurpose it in the final grilling stages for a sweet caramelized layer instead of a burned mess.

If marinades aren't your thing, focus on restaurant-quality skin by drying it before grilling, advises Oliver Lange from Next Door. For extra crispiness, he recommends an overnight stint in the refrigerator coupled with a pre-grill sprinkle of fine sea salt.

The importance of a well-prepared grill can't be underestimated. A clean grill, boosted with temperature-resistant canola or grapeseed oil, will act as non-stick, allowing your chicken to grill evenly and without sticking, says Choi.

One typical mistake many make is overloading their chicken with heat. Expert Chris Dos Reis admonishes overuse of high flames, as it leaves your chicken burned on the outside and raw in the middle. The right way is to alternate between heat levels, contingent on the chicken you are grilling.

A credible method for drumsticks and thighs is Choi's two-zone approach. Begin the process on low heat, letting the interior cook slowly before hitting it with high heat for the perfect charred skin.

Boneless breast grilling can be simplified, both Choi and Tubero agree, by pounding the chicken to an even thickness. This technique enables quick, moderate-heat grilling without drying it out.

Cleaning up another common faux pas, Lange warns against incessant prodding and flipping of the chicken mid-grill. This harassing interferes with the caramelization process and dries up the meat. Trust the process and give each side its time.

Confirming the readiness of your grilled chicken relies on technology. Rose Previte of Maydan cautions against grossly undercooked or overcooked chicken that's often produced while grilling over live fire or coals. Always use a meat thermometer and maintain an internal temperature of 165°F for safe, tasty chicken.

Lastly, freshly grilled chicken should rest for a minimum of five minutes before chowing down. This little delay allows the juices to evenly distribute, which Lange and Previte both insist results in a more palatable bite. Following these tips, you can turn a regular barbecue into an event to relish. Happy grilling!