Tips for Grilling Chicken

- Defrost chicken in the refrigerator, never at room temperature on a countertop. To reduce defrosting time, place frozen chicken in a bowl of cool water or defrost it in a microwave oven, set at 50% power. Never place grilled chicken on the same platter that held raw chicken.Wash chicken parts and pat dry with paper towels.

- Trim any excess fat and skin from chicken.

- Preheat grill to a medium heat.

- Coat cooking grate with oil.

- Lay broiler-fryer halves, quarters, or parts on the grill, with the rack about 8 inches above the heat source. Turn pieces every 10 minutes., using tongs, not a fork. This will prevent the piercing which causes flare-ups and that unappetizing blackened chicken. Brush them with either homemade or commercial barbecue sauce or other sauce during the last 10 minutes of grilling time. Sauces applied earlier in the grilling process can also cause over-browning and burning. Grill for about 45 minutes to an hour. Always cook chicken until it's well-done, never medium or rare. Just before removing it from the grill, test for doneness by gently piercing it with a fork. If chicken is thoroughly cooked, a fork can be inserted with ease and juices will be clear, not pink. Leg and wing joints will also move freely. If the outside looks done before the chicken is thoroughly cooked on the inside, lay it on a piece of aluminum foil for the remaining time on the grill.

Notes:

1. If you prefer your chicken skinless, use a marinade or coat with oil to prevent drying.
2. To reduce flare-ups move chicken pieces to an unused part of the grill every time you turn them.