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.
Chicken is not only healthy but tasty as well. Most people think that preparing a chicken meal is difficult. Using chicken as a main ingredient in a dish is not complicated.
I will give here some tips that would be helpful when you will be cooking and BBQ'ing chicken.
* Grilling marinated chicken is good way to have a delicious meal.
* Allow food to thaw to room temperature before grilling for added tenderness and flavor, but don't let food sit un-refrigerated longer than 20 to 30 minutes to prevent bacteria growth.
* Never re-use marinades that have come in contact with raw chicken.
* Meat should be refrigerated immediately when you get home, in the coldest part of the refrigerator or in the meat compartment.
* Turn chicken frequently, about every 5 minutes to insure even doneness and to prevent blistering.
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