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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