More Chicken Grill tips

I consider grilling chicken as the toughest among all meats. For e.g., you need to cook chicken for atleast 40 minutes on low heat Vs 10 minutes for red meat...

Other Chicken Grill tips:

1. If you are going to use a marinade, try to let the chicken remain in the marinade for several hours before grilling. If you want to use a marinade at the last minute, use an injector to get the flavor deep inside the muscle. There are countless marinades to be tried. Try a web search for "marinade recipe." You will find enough recipes to try for years to come.
2. Do not use much salt (if any) in your marinade or seasonings. Salt causes the juices to be drawn out, leaving your chicken dry. If your chicken needs salt, apply it just before serving.
3. Seal the surface of the meat to keep the juices in. Oil is your best bet. Butter works, and it adds a wonderful flavor, but you have to take care not to burn it. I like to mix a little oil with some marinade and keep brushing the surface of the chicken while I'm grilling. I try to use fresh marinade for brushing. If you use the marinade that the raw chicken was sitting in, stop brushing several minutes before removing the chicken from the grill. Make sure all surfaces are exposed to high heat before serving to kill any bacteria that was left in the marinade by the raw chicken.

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