If you are grilling small pieces or smaller quantities of meat, consider using a gas grill to provide fast and efficient direct heat. If you are grilling large pieces of meat, or larger portions, a charcoal grill will help create a slow cooked, smoky taste using indirect heat.
With all of these handy tips, perfectly grilled chicken is right around the corner.
* In order to keep your chicken moist you can baste it constantly over a slow heat with apple juice.
* 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.
* Marinades boost flavor in grilled food.
* It is generally recommended to add BBQ sauce toward the last end of cooking since it is high in sugar and can burn easily.
* Use a meat thermometer to check the internal temperature to make sure all meats are cooked thoroughly.
* Never re-use marinades that have come in contact with raw chicken.
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