The chief problem with chicken is that, like turkey, it has two distinctively different kinds of meat. The white meat breasts and the dark meat thighs and legs need to be cooked differently. To keep the breast meat moist and tender it needs to be cooked over a lower fire than the rest which needs to be cooked more. At the same time you want to get that grilled sear to give the chicken pieces that authentic grilled flavor.
Whether it s a father s day poolside party or backyard barbecue, summertime is the perfect season for outdoor entertaining. Here are a few tips to remember:
* When grilling, aromatic woods, such as hickory, mesquite or cherry, can be added to the preheated coals to give the chicken a distinctive flavor.
* It is always preferred to use low fire in grilling in order to avoid burnt meat.
* To keep the chicken moist, apply an apple juice while cooking.
* 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.
* When meat is cooked, transfer to a clean plate or serving platter.
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