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.
If you want to make a name for yourself as the local neighborhood grill master, here are some great tips for you to follow:
* Marinades boost flavor in grilled food.
* For maximum safety, thaw frozen chicken in the refrigerator.
* To keep the chicken moist, apply an apple juice while cooking.
* Minimize fat drips into the grill, which causes flare ups.
* Be sure all utensils, plates, and cooking surfaces are clean, and your hands are washed well before and after handling raw 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.
* It is better to marinate meat with a big surface area because it can easily absorb the marinade.
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