Guide to Grilling Chicken

Have you ever committed a grilled chicken faux pas by charring yours black on the outside and making it so dry on the inside that your guests couldn't swallow it without the aid of a beverage? Finding the right technique is easy if you follow this guide to grilling chicken. When chicken is grilled correctly, with or without bones, you will serve your guests a mouth-watering entree at your next barbecue.

Preparation

Trim any excess fat from your chicken pieces, then wash them thoroughly with cold running water. Pat dry and place pieces on a plate or other washable surface. Coat each with a little oil and season with salt and pepper to taste. If you are using a spice rub, this would be the time to apply it.

Whether you use a gas or charcoal grill, bring the temperature of the grill to a medium heat, around 300 degrees F. You can tell that the temperature is right if you can hold your hand over the grill area close to cooking level for about four or five seconds. Brush the grate with your oil of choice just before placing your chicken on top.

You want to avoid grilling chicken at a temperature that will cook the outside too quickly. If this happens, you risk a dried piece of meat on the outside that might still be raw on the inside. Cooking times will vary, depending upon the size of the pieces of meat. Use a meat thermometer to check whether the meat is done. Internal temperatures should be 170 degrees F. for boneless chicken pieces, which take approximately 15 to 20 minutes, and 180 degrees F. for pieces with bones, which require about 35 to 45 minutes.

Grilling raw chicken

After oiling the grate, place your chicken pieces on the grill. Remember that chicken pieces with bones needs to be cooked longer than boneless ones do. Sear the pieces on both sides over direct heat and close the grill top. As any fat drips onto to the charcoal or gas elements, there could be flares. Push away any pieces that are directly over a flare. Finish cooking with indirect heat.

Cooking with indirect heat involves removing meat from cooking directly over the heat source. If you use a charcoal grill and you have stacked the coals in the center of the grill, you should move the chicken pieces to the sides, where the temperature is less intense. For gas grills, place the pieces over any "off" burners and close the hood. This allows the chicken to finish cooking indirectly in a manner similar to the way your oven works.

Precooking

Partially precooking chicken with bones in advance of grilling has a couple of advantages. The bones tend to absorb heat, which can slow down the cooking process on the inside for meat areas closest to any bones. Precooking helps to prevent this uneven internal cooking problem. This method also requires less cooking time than grilling completely raw chicken. Keep in mind that this step isn't necessary for boneless chicken.

Using marinades

Marinating your chicken before precooking or grilling not only adds flavor but needed moisture as well. You can also baste a grilling sauce, like a spicy barbecue sauce, on the meat a few minutes before it is done cooking over indirect heat. To caramelize your grilling sauce, move the pieces to direct heat for a quick finish.