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.
Some tips for you:
* Never place cooked meat on a platter that held raw meat.
* Add flavor by scattering dried herb clippings, both sprigs and whole stems, over the coals.
* Minimize fat drips into the grill, which causes flare ups.
* Never re-use marinades that have come in contact with raw chicken.
* 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.
* Do not use a fork to turn the chicken as it cooks. The piercing causes the juices to escape.
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