Cooking with direct heat occurs when you cook the meat directly over the heat source. The chicken is cooked quickly over medium or high heat coals or over burners set to medium or high heat on a gas grill. Direct heat is used when grilling food that cooks in thirty or less minutes, such as boneless chicken breasts and chicken pieces.
Grilling is an art, burnt burgers, steaks and raw chicken are all some of the common grilling mistakes. Chicken seems to be one of the more difficult meats to grill. Rather than risk sending your guests running for the door or politely eating around the burnt parts, here are a few tips for perfectly cooked barbeque chicken.
* Keep the meat refrigerated until you are ready to put it on the grill.
* Before you start grilling, clean the grill off of all impurities and lightly oil the grill. This will help keep your meet from sticking to the grill and picking up impurities.
* Use a meat thermometer.
* It is not advisable that you use wine on grilling marinated chicken.
* Keep an instant read thermometer near the grill for a quick way of checking when your chicken is done.
* Grilling marinated chicken is the main reason why our meats produce some very nice flavors and it makes our meats juicier.
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