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.
There are many cooking methods, here are some tips on how to make your meals rise up and taste great.
* Marinate the chicken for an hour or up to a day, refrigerated.
* If you are cooking steaks you want the grill to be super hot so that you sear the steak on both sides to lock in the juices, then keep flipping your steaks a couple of times until they are done.
* Be sure all utensils, plates, and cooking surfaces are clean, and your hands are washed well before and after handling raw chicken.
* Be sure to wash everything after handling raw meat. Don't use the same plate for the cooked meat that you used for the uncooked meat unless you've washed it in between.
* Check the temperature of the fire before cooking food to prevent over- or under-cooking.
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