When I grill chicken I either grill a whole chicken cut into pieces or I grill skinless, boneless chicken breasts. Each requires a little different strategy. The challenge with the skin on the chicken is the flare ups and the burning chicken fat. Skinless chicken will dry out easy and can quickly lose flavor.
Here are a few tips to help you get started:
* Prepare your grill by rubbing it down with oil before you grill so that the meat doesn't stick to it.
* Use a meat thermometer to check the internal temperature to make sure all meats are cooked thoroughly.
* For maximum safety, thaw frozen chicken in the refrigerator.
* 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.
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