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High heat sears the outside of the food and creates intense flavor. This is what grilling is all about. The seared exterior also prevents sticking. Frequent flipping lowers the temperature of the food and prevents a proper sear. To summarize, wipe the grill with oil, get it very hot, place the item on the grill, leave it alone, and flip it once half way through.

With all of these handy tips, perfectly grilled chicken is right around the corner.

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

* Meat should be refrigerated immediately when you get home, in the coldest part of the refrigerator or in the meat compartment.

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

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

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

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If you are grilling other items along with the meat, make sure they do not come in contact with the meat while it is in a raw state. Give the meat and the other items their own separate zones on the grill. Use separate tongs or spatulas to handle these items. When the meat is ready to be removed from the grill, put it on a fresh, or freshly washed, platter and use a fresh set of tongs or spatulas to handle it. Make sure you wash all utensils, cutting boards and your counter tops after they have come in contact with raw meat or poultry.

With all of these handy tips, perfectly grilled chicken is right around the corner.

* Start with a clean grill. Removing old ashes assures good air circulation, and cleaning away any cooked- on bits of food results in better flavor and quality.

* 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.

* Figure out how much food and drink you'll need for the number of people you have invited.

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

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

* It is always preferred to use low fire in grilling in order to avoid burnt meat.

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Electric grills also make use of direct heat, though they generally can't reach as high a temperature as gas or charcoal grills. The good news is that indoor electric grills allow you to enjoy grilled boneless chicken, vegetables, seafood, and hamburgers year round no matter how much snow is on the ground.

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

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

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

* Figure out how much food and drink you'll need for the number of people you have invited.

* Start with a clean grill. Removing old ashes assures good air circulation, and cleaning away any cooked- on bits of food results in better flavor and quality.

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

* It is not advisable that you use wine on grilling marinated chicken.

* Coat grate with vegetable cooking spray, or brush with cooking oil to prevent food from sticking.

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Gas grills are hugely popular in this day and age. Most households are trading in that old charcoal burner for gas. There are many advantages to owning a gas grill over a hardwood charcoal grill, but they also have some similarities. They each cook food. That's the main thing both grills share. And even though you may love that gas grill, you may still be hard pressed to find some new recipes to try out on it.

Check out some tips below:

* Coat grate with vegetable cooking spray, or brush with cooking oil to prevent food from sticking.

* 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.

* Grilling marinated chicken is the main reason why our meats produce some very nice flavors and it makes our meats juicier.

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

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

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Cooking with direct heat occurs when you cook the meat directly over the heat source. The chicken is cooked quickly over medium or high heat coals or over burners set to medium or high heat on a gas grill. Direct heat is used when grilling food that cooks in thirty or less minutes, such as boneless chicken breasts and chicken pieces.

Check out some tips below:

* It is always preferred to use low fire in grilling in order to avoid burnt meat.

* If the heat is too intense, move food from hot spots, which are usually found in the center of the grill, to the cooler areas around the edge.

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

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

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

* Marinate your meats.

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

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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.

For you to perfectly grill a chicken, here are some tips for you to try when grilling marinated chicken.

* 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.

* Trim off all fat before grilling.

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

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

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

* Keep the meat refrigerated until you are ready to put it on the grill.

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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.

Buying and Cooking your own chicken at home can be fun and rewarding. Here are some easy and quick tips for you to keep in mind as you get going...

* When preparing leftovers, reheat pre-cooked meats until they are at least 140 degrees Fahrenheit.

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

* 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.

* If you are still cooking with charcoals make sure you should light the coals at least half and hour before so that they have time to get hot enough.

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