High heat sears the outside of the food and creates intense flavor. This is what grilling is all about. The seared exterior also prevents sticking. Frequent flipping lowers the temperature of the food and prevents a proper sear. To summarize, wipe the grill with oil, get it very hot, place the item on the grill, leave it alone, and flip it once half way through.
With all of these handy tips, perfectly grilled chicken is right around the corner.
* Try the gentle sweetness of basil and thyme, which are especially good with chicken.
* Meat should be refrigerated immediately when you get home, in the coldest part of the refrigerator or in the meat compartment.
* Prepare the fire a half hour or more before grilling.
* Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.
* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.
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