The chief problem with chicken is that, like turkey, it has two distinctively different kinds of meat. The white meat breasts and the dark meat thighs and legs need to be cooked differently. To keep the breast meat moist and tender it needs to be cooked over a lower fire than the rest which needs to be cooked more. At the same time you want to get that grilled sear to give the chicken pieces that authentic grilled flavor.
Here are some cooking and buying tips to get you started:
* 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.
* Add flavor by scattering dried herb clippings, both sprigs and whole stems, over the coals.
* To decrease heat, raise the cooking grid or sprinkle coals with a little water.
* Before you get ready to grill, marinade your steaks for at least a few hours.
* 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.
* If the fire hasn't cooled down adequately, do not be tempted to put your chicken on to cook.
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