Food cooks in minutes when placed directly over high heat because the intense temperature browns the outside, concentrating the flavors in a caramelized crust while cooking the inside by heat conduction. The high heat produces foods with a smoky flavor. Direct grilling works best with foods that are tender, small or thin, and cook quickly, such as steaks, burgers, kabobs, hot dogs, boneless poultry, fish, and most vegetables.
With all of these handy tips, perfectly grilled chicken is right around the corner.
* If you have a hard time in telling whether your chicken is almost cooked, you could purchase a meat thermometer.
* It is generally recommended to add BBQ sauce toward the last end of cooking since it is high in sugar and can burn easily.
* To speed grilling or broiling time, partially cook the chicken in the microwave first.
* If flare-ups occur, remove the food for a few moments and sprinkle water lightly over the flames, or smother them by covering the grill.
* Coat grate with vegetable cooking spray, or brush with cooking oil to prevent food from sticking.
* Wait until the chicken is tender and moist before adding any sauces.
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