Use your pick

The benefit of grilling different pieces of chicken is that all of your guests can pick the piece they want. The challenge is to cook all the different items to perfection and everyone is happy. You can grill legs, breasts, wings and thighs with ease, just keep in mind that they need different times of cooking. Often a good idea to grill the chicken for a few minutes, flip, start grilling until it is cooked through, glaze and serve with barbecue sauce.

Know Your Marinade

Until you start grilling, you will contemplate what kind of flavor you want from your chicken. Consider what flavors you want to make yourself stand out. An simple way to add flavor would be to rub some quality poultry seasoning on the chicken as it is being prepared, grill the chicken until it is cooked through, and then apply barbecue sauce when the chicken finishes cooking to prevent burning sugars in the sauce. Allow the chicken to sit in the marinade at room temperature for up to an hour, or even in the fridge for 24 hours. Some nice marinade combinations may include onion, lime juice, and coriander; cayenne, cumin, cilantro, and yogurt; garlic , ginger, and soy sauce; or olive oil, and garlic.

Hold moist Chicken

Keep your chicken moist by making an aluminum foil bag. Attach your favorite vegetables and 2 ice cubes in the foil pouch along with the chicken. Seal the pouch and cook the chicken for 10-15 minutes over indirect heat before removing from the foil and finishing over direct heat to brown the skin and glaze with sauce. A common approach is to have the chicken parboiled. You might want to parboil it first, before grilling the chicken. This is called precooking to prepare the chicken for later grilling. For boneless chicken, it must be cooked in liquid for 10 minutes over medium heat. Parboiling insures that the chicken is cooked without losing any moisture. Time on grill is substantially popular.

Consider Indirect Cuisine

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