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.
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.
* Grilling marinated chicken can really give you a perfect meal.
* When meat is cooked, transfer to a clean plate or serving platter.
* 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.
* It is also important to refrigerate leftovers from grilling promptly. Don't leave them on the counter top, at room temperature, for very long after you have finished eating.
* Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.
* Marinate the chicken for an hour or up to a day, refrigerated.
* Never re-use marinades that have come in contact with raw chicken.
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