When cooking chicken the first thing people usually do wrong is overcook it. They leave it on the grill for way too long until there is nothing left but dehydrated meat and bone. You want to cook your chicken only to 170 degrees, never more. The idea is to let the chicken rest. Carry over heat will increase the temperature to 180 degrees, the safe point at which you can eat chicken.
Here are some tips and recipes sure to spice up any summertime bash.
* Without a proper fire, you can not expect great results.
* Never re-use marinades that have come in contact with raw chicken.
* Trim off all fat before grilling.
* If you are using an outdoor grill, keep children away from it and keep water handy.
* When grilling, aromatic woods, such as hickory, mesquite or cherry, can be added to the preheated coals to give the chicken a distinctive flavor.
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