The most challenging thing with cooking chicken is to make sure that it is cooked right through, with a nice crispy outside. Uncooked chicken is not a good thing.
With all of these handy tips, perfectly grilled chicken is right around the corner.
* To increase the heat, you can push coals together, add more coals or lower the grilling surface, or fan the fire and tap the ashes from the coals.
* If you are still cooking with charcoals make sure you should light the coals at least half and hour before so that they have time to get hot enough.
* Meat should be refrigerated immediately when you get home, in the coldest part of the refrigerator or in the meat compartment.
* Try the gentle sweetness of basil and thyme, which are especially good with chicken.
* To speed grilling or broiling time, partially cook the chicken in the microwave first.
* If you are marinating a large size of meats, longer time is required for it to absorb the flavor.
* Use a meat thermometer.
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