What is a critical step to take before grilling chicken to reduce the risk of flare-ups?

Patting the chicken dry with paper towels is a crucial step to take before grilling because it removes excess moisture from the surface of the meat. When chicken is wet, it can cause flare-ups when it comes into contact with the hot grill. This is due to the moisture dripping down onto the flames, which can lead to sudden bursts of fire. By ensuring the chicken is dry, you reduce the amount of moisture that can drip into the grill, helping to maintain a more consistent cooking temperature and preventing those unwanted flare-ups.

While marinating and applying a spice rub can enhance the flavor, they do not directly address the issue of moisture and its contribution to flare-ups. Similarly, cutting the chicken into smaller pieces can affect cooking times but won't necessarily mitigate flare-ups caused by moisture. Thus, drying the chicken is the most effective preventative measure in this context.