1. For chicken on the bone, it is best to grill it only at the beginning or at the end of the cooking process; using the grill alone often leads to burnt skin. Begin or finish cooking the chicken in a 375 degree oven until it is no longer pink inside.
2. For chicken off the bone (such as boneless chicken breasts), it is best to sear the chicken quickly on both sides over the hottest part of the grill, then move it to a part of the grill that is not as hot; this method cooks the chicken slowly, helping it to retain its juiciness and preventing it from drying out.
Marinating adds flavor and moisture to grilled chicken.
1. Before grilling, make sure to wipe off any excess pieces of garlic, herbs, or vegetables that may have clung to the chicken during marinating; they will burn over the high heat.
2. Sugary marinades like barbecue sauce should be brushed onto the chicken only during the last few minutes of cooking. The high sugar content causes them to burn quickly.
3. Instead of discarding the marinade, transfer it to a saucepan, and bring to a boil over high heat. This will kill any possible lingering bacteria from the raw chicken, making the marinade safe to use for basting the chicken or as a sauce for the finished dish.