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.
If you want to make a name for yourself as the local neighborhood grill master, here are some great tips for you to follow:
* If you are marinating a large size of meats, longer time is required for it to absorb the flavor.
* Try the gentle sweetness of basil and thyme, which are especially good with chicken.
* For maximum safety, thaw frozen chicken in the refrigerator.
* When marinating the meat, turn it several times and it is preferred to be put in the refrigerator.
* Place smaller pieces of chicken around the outer edges, further away from the main heat source, to allow them to cook slower.
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