Gas grills are hugely popular in this day and age. Most households are trading in that old charcoal burner for gas. There are many advantages to owning a gas grill over a hardwood charcoal grill, but they also have some similarities. They each cook food. That's the main thing both grills share. And even though you may love that gas grill, you may still be hard pressed to find some new recipes to try out on it.
Grilling is an art, burnt burgers, steaks and raw chicken are all some of the common grilling mistakes. Chicken seems to be one of the more difficult meats to grill. Rather than risk sending your guests running for the door or politely eating around the burnt parts, here are a few tips for perfectly cooked barbeque chicken.
* Use a meat thermometer.
* Keep the meat refrigerated until you are ready to put it on the grill.
* One of the best kept secrets of barbequing chicken is to lower the heat and wait until it's almost completely cooked before adding any sauces.
* Place smaller pieces of chicken around the outer edges, further away from the main heat source, to allow them to cook slower.
* It is not advisable that you use wine on grilling marinated chicken.
* Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.
* Be sure to wash everything after handling raw meat. Don't use the same plate for the cooked meat that you used for the uncooked meat unless you've washed it in between.
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