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. In this way the chicken is moist and tender with a pleasant smoky flavor. This also prevents fire flare ups because the sauce is generally the actual culprit of these flare ups. It's the sugar in the sauce that causes the burning. When you put it on near the end of the cooking time, it won't burn.
If you want to make a name for yourself as the local neighborhood grill master, here are some great tips for you to follow:
* Be sure racks are clean and coat them with vegetable oil or a nonstick vegetable oil spray to help prevent sticking.
* To increase the heat, you can push coals together, add more coals or lower the grilling surface, or fan the fire and tap the ashes from the coals.
* If you are using an outdoor grill, keep children away from it and keep water handy.
* Add flavor by scattering dried herb clippings, both sprigs and whole stems, over the coals.
* Grilling marinated chicken is the main reason why our meats produce some very nice flavors and it makes our meats juicier.
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