Grilled chicken is one of the tastiest barbecue foods you can prepare.
It's full of lean protein plus it tastes great! Besides baking and frying, grilling is one of the more popular methods of cooking chicken.
If you are new to cooking in general, you should always take the time to learn the basics of grilling chicken to ensure fuss-free cooking.
Some parts of a chicken may be drier and need flavor enhancement compared to others.
Breast pieces are usually drier and taste blander than the thighs or wings.
Marinating is an important step before you cook chicken.
You can marinate your chicken in anything, although ketchup may be an acquired taste, for an hour or up to 24 hours prior to cooking.
However, save the honey glaze for the later stages of cooking so that the sugars don't burn in the heat.
If your marinade does contain sugar, pat the chicken dry before grilling it.
One of the more basic tips for grilling chicken concerns the equipment itself.
Always make sure that your grill is clean and free of impurities and debris.
Before you lay down the chicken for grilling, first wipe down the grill with an oiled paper towel to coat it lightly with oil.
This ensures that the chicken won't stick to the grill and burn.
When grilling chicken, place the meat on the grill beside the hot coals, never over them.
Likewise, heat only one side of a gas grill and cook your chicken on the cooler side of the grill.
This ensures even cooking without the chicken getting burnt.
Place the chicken meat skin-side down first on the grill.
Cook it uncovered, turning frequently for about a half hour until the skin is golden brown.
The meat is cooked if the juices run clear when you cut into the thickest part of the piece.
Barbecuing chicken can be tiring and sweaty business, but the results are finger-licking good enough to make it worth your while!