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.
With all of these handy tips, perfectly grilled chicken is right around the corner.
* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.
* 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.
* Without a proper fire, you can not expect great results.
* Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.
* Place smaller pieces of chicken around the outer edges, further away from the main heat source, to allow them to cook slower.
* If you have a hard time in telling whether your chicken is almost cooked, you could purchase a meat thermometer.
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