Food cooks in minutes when placed directly over high heat because the intense temperature browns the outside, concentrating the flavors in a caramelized crust while cooking the inside by heat conduction. The high heat produces foods with a smoky flavor. Direct grilling works best with foods that are tender, small or thin, and cook quickly, such as steaks, burgers, kabobs, hot dogs, boneless poultry, fish, and most vegetables.
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.
* It is not advisable that you use wine on grilling marinated chicken.
* Place smaller pieces of chicken around the outer edges, further away from the main heat source, to allow them to cook slower.
* Start with a clean grill. Removing old ashes assures good air circulation, and cleaning away any cooked- on bits of food results in better flavor and quality.
* If you are still cooking with charcoals make sure you should light the coals at least half and hour before so that they have time to get hot enough.
* Without a proper fire, you can not expect great results.
* It is always preferred to use low fire in grilling in order to avoid burnt meat.
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