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Marinades offer the best of both worlds. Marinating your chicken before you grill allows your flavor to permeate the meat and it'll be moist and juicy - perfectly grilled chicken! The there are many marinades out on the market today that keep your chicken moist throughout the grilling process.

Here are some tips and recipes sure to spice up any summertime bash.

* If you have a hard time in telling whether your chicken is almost cooked, you could purchase a meat thermometer.

* Add flavor by scattering dried herb clippings, both sprigs and whole stems, over the coals.

* Plan your menu, but keep it simple.

* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.

* Do not use a fork to turn the chicken as it cooks. The piercing causes the juices to escape.

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There are many ways to prepare the chicken, but usually the chicken is marinated for at least two hours. The types of marinade vary from Asian styles to Indian styles and other styles as well. I like to cook boned chicken thighs on the grill, rather than legs or wings. There is no problem cooking these pieces, only a personal preference.

Here is a list of quick tips:

* It is generally recommended to add BBQ sauce toward the last end of cooking since it is high in sugar and can burn easily.

* Allow food to thaw to room temperature before grilling for added tenderness and flavor, but don't let food sit un-refrigerated longer than 20 to 30 minutes to prevent bacteria growth.

* Use a meat thermometer to check the internal temperature to make sure all meats are cooked thoroughly.

* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.

* When meat is cooked, transfer to a clean plate or serving platter.

* When marinating the meat, turn it several times and it is preferred to be put in the refrigerator.

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When grilling chicken pieces with the skin on the first thing to do to avoid flare-ups is to not pierce the meat. Remember to always use tongs when grilling chicken. Also be sure to always keep the chicken moving. Try to save space on the grill to move chicken pieces out of the fire. Move the chicken to the upper rack or off the grill completely for a minute to let the fires die down. Chicken should be cooked at a medium temperature, not at the highest temperature setting on your grill.

It isn't hard to grill chicken, but it does take some practice. Follow these tips for grilling chicken, and expand your grilling repertoire.

* In order to keep your chicken moist you can baste it constantly over a slow heat with apple juice.

* Before you can really serve up a tasty poultry dish the right way, you need a few tips for grilling chicken.

* Never place cooked meat on a platter that held raw meat.

* Minimize fat drips into the grill, which causes flare ups.

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Chicken wings are some of America's favorite things to eat. The world famous Buffalo wings are available on almost every restaurant menu in the country. I don't mind ordering them from a restaurant, but I do like to make my own sometimes. I don't deep fry my wings, I like use my gas grill. The grill gives them an extra bit of flavor and is just as easy to use as the deep fryer.

Cooking chicken can be easy if you know what you are doing, Here are some tips to help you cook your chicken.

* When marinating the meat, turn it several times and it is preferred to be put in the refrigerator.

* Prepare your grill by rubbing it down with oil before you grill so that the meat doesn't stick to it.

* Prepare the fire a half hour or more before grilling.

* Wait until the chicken is tender and moist before adding any sauces.

* Try the gentle sweetness of basil and thyme, which are especially good with chicken.

* In order to keep your chicken moist you can baste it constantly over a slow heat with apple juice.

* Keep your grill rack high off the heat, so flare ups don't reach the meat

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We all tend to have a few recipes that are our favorites to prepare on the grill, the ones we know are going to turn out nearly perfect every time. But part of the fun of grilling is trying new things and finding new dishes, flavors and cooking techniques to use with the grill or the smoker unit.

Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Chicken also makes a healthy meal, here are some tips should help you on your way to grilling great chicken.

* Before you get ready to grill, marinade your steaks for at least a few hours.

* Marinate the chicken for an hour or up to a day, refrigerated.

* Before you can really serve up a tasty poultry dish the right way, you need a few tips for grilling chicken.

* Without a proper fire, you can not expect great results.

* It is better to marinate meat with a big surface area because it can easily absorb the marinade.

* Be sure racks are clean and coat them with vegetable oil or a nonstick vegetable oil spray to help prevent sticking.

* 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.

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There is no accurate way to estimate cooking times on the grill as no two fires put out the same amount of heat. The best way to determine if your meat is done is to make a small slit in the thickest part with a sharp knife. When the center is no longer pink, it's done.

Here is a list of quick tips:

* Before you start grilling, clean the grill off of all impurities and lightly oil the grill. This will help keep your meet from sticking to the grill and picking up impurities.

* Be sure all utensils, plates, and cooking surfaces are clean, and your hands are washed well before and after handling raw chicken.

* To keep the chicken moist, apply an apple juice while cooking.

* Before you can really serve up a tasty poultry dish the right way, you need a few tips for grilling chicken.

* When grilling, aromatic woods, such as hickory, mesquite or cherry, can be added to the preheated coals to give the chicken a distinctive flavor.

* If you're having more than a few guests, ask each one to bring a dish.

* Place smaller pieces of chicken around the outer edges, further away from the main heat source, to allow them to cook slower.

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Summer time is grilling time. Nothing tastes as good as food right off the grill. Kabobs are easy to grill and there are many versions. You can cook chicken, turkey, pork, beef, lamb, meat ball, shrimp, scallop, halibut, vegetarian, and more. Grocery stores carry many and they are very good. When you make your own marinade, however, you can adjust the seasoning to your dietary needs.

Here are some cooking and buying tips to get you started:

* Check the temperature of the fire before cooking food to prevent over- or under-cooking.

* Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.

* Keep your grill rack high off the heat, so flare ups don't reach the meat

* Trim off all fat before grilling.

* Be sure all utensils, plates, and cooking surfaces are clean, and your hands are washed well before and after handling raw chicken.

* 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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