Direct grilling can be done with the cover up or down. When the grill cover is closed the grill begins to mimic an oven and reflected heat, as well as the heat from the fire cooks the foods. The closed cover lowers the temperature inside the grill by decreasing the oxygen supply to the fire allowing larger foods, such as roasts and bone-in poultry to cook more slowly. It also imparts a smoky flavor.
Here are some easy and common sense tips about cooking chicken at home.
* Never place cooked meat on a platter that held raw meat.
* If flare-ups occur, remove the food for a few moments and sprinkle water lightly over the flames, or smother them by covering the grill.
* Grilling marinated chicken is the main reason why our meats produce some very nice flavors and it makes our meats juicier.
* Be sure to wash everything after handling raw meat. Don't use the same plate for the cooked meat that you used for the uncooked meat unless you've washed it in between.
* Never re-use marinades that have come in contact with raw chicken.
* 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.
* If you have a hard time in telling whether your chicken is almost cooked, you could purchase a meat thermometer.
