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.
Below are some tips for you to remember...
* 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 not advisable that you use wine on grilling marinated chicken.
* Never place cooked meat on a platter that held raw meat.
* It is better to marinate meat with a big surface area because it can easily absorb the marinade.
* Do not use a fork to turn the chicken as it cooks. The piercing causes the juices to escape.
* It is generally recommended to add BBQ sauce toward the last end of cooking since it is high in sugar and can burn easily.
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