Summer is here and so is the BBQ season... Unfortunately, I've always had difficulty grilling that perfect, juicy chicken, it always came out dry or under-cooked... Luckily, I found the following article as somewhat helpful...- MK
2 of 6 
The Right Cuts: For the juiciest results, pick up some inexpensive bone-in, skin-on pieces. The skin prevents the meat from drying out, and the warmth of the flame melts the fat beneath the skin, effectively basting the meat, says Elizabeth Karmel, the founder of www.girlsatthegrill.com and the author of Taming the Flame (Wiley, $25, www.amazon.com).
The Easiest Technique: Place the chicken, skin-side up, over indirect heat, close the lid, and don’t touch it for about 45 minutes. It’s that simple. The closed lid creates an ovenlike atmosphere that yields a crisp, golden skin. If you prefer grill marks, says Karmel, turn the chicken during the final eight minutes or so. (For cooking times, see Grilling Cheat Sheet.)
Read the rest here.
How to Grill Meat, Seafood, and Vegetables
Put more sizzle in your barbecue with these fast, surefire ways to cook meat, seafood, and vegetables
Anna Williams
2 of 6 Grilling Chicken
The Right Cuts: For the juiciest results, pick up some inexpensive bone-in, skin-on pieces. The skin prevents the meat from drying out, and the warmth of the flame melts the fat beneath the skin, effectively basting the meat, says Elizabeth Karmel, the founder of www.girlsatthegrill.com and the author of Taming the Flame (Wiley, $25, www.amazon.com).
The Easiest Technique: Place the chicken, skin-side up, over indirect heat, close the lid, and don’t touch it for about 45 minutes. It’s that simple. The closed lid creates an ovenlike atmosphere that yields a crisp, golden skin. If you prefer grill marks, says Karmel, turn the chicken during the final eight minutes or so. (For cooking times, see Grilling Cheat Sheet.)
Read the rest here.
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