When I grill chicken I either grill a whole chicken cut into pieces or I grill skinless, boneless chicken breasts. Each requires a little different strategy. The challenge with the skin on the chicken is the flare ups and the burning chicken fat. Skinless chicken will dry out easy and can quickly lose flavor.
Chicken is not only healthy but tasty as well. Most people think that preparing a chicken meal is difficult. Using chicken as a main ingredient in a dish is not complicated.
I will give here some tips that would be helpful when you will be cooking and BBQ'ing chicken.
* Trim off all fat before grilling.
* Add flavor by scattering dried herb clippings, both sprigs and whole stems, over the coals.
* When marinating the meat, turn it several times and it is preferred to be put in the refrigerator.
* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.
* It is always preferred to use low fire in grilling in order to avoid burnt meat.
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