The chicken must be checked for proper doneness when using either cooking method. The best way to check doneness is to use a meat thermometer. If a meat thermometer is not available, a visual test can be performed by piercing the pieces with a fork. If thoroughly cooked, the juices should run clear. Doneness can also be checked by cutting into the thickest part of the chicken and making sure the meat is opaque all the way through.
Here are some cooking and buying tips to get you started:
* Add flavor by scattering dried herb clippings, both sprigs and whole stems, over the coals.
* Keep the meat refrigerated until you are ready to put it on the grill.
* One of the best kept secrets of barbequing chicken is to lower the heat and wait until it's almost completely cooked before adding any sauces.
* If you're having more than a few guests, ask each one to bring a dish.
* 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.
* Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.
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