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When grilling chicken pieces with the skin on the first thing to do to avoid flare-ups is to not pierce the meat. Remember to always use tongs when grilling chicken. Also be sure to always keep the chicken moving. Try to save space on the grill to move chicken pieces out of the fire. Move the chicken to the upper rack or off the grill completely for a minute to let the fires die down. Chicken should be cooked at a medium temperature, not at the highest temperature setting on your grill.

With all of these handy tips, perfectly grilled chicken is right around the corner.

* When grilling, aromatic woods, such as hickory, mesquite or cherry, can be added to the preheated coals to give the chicken a distinctive flavor.

* Start with chicken that has been trimmed of excess fat and remember to baste carefully so oil won't drip onto the coals and cause flare ups.

* If you have a hard time in telling whether your chicken is almost cooked, you could purchase a meat thermometer.

* Before you get ready to grill, marinade your steaks for at least a few hours.

* If the heat is too intense, move food from hot spots, which are usually found in the center of the grill, to the cooler areas around the edge.

* Minimize fat drips into the grill, which causes flare ups.

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There is no accurate way to estimate cooking times on the grill as no two fires put out the same amount of heat. The best way to determine if your meat is done is to make a small slit in the thickest part with a sharp knife. When the center is no longer pink, it's done.

Here are some cooking and buying tips to get you started:

* If the heat is too intense, move food from hot spots, which are usually found in the center of the grill, to the cooler areas around the edge.

* If you are still cooking with charcoals make sure you should light the coals at least half and hour before so that they have time to get hot enough.

* When preparing leftovers, reheat pre-cooked meats until they are at least 140 degrees Fahrenheit.

* Allow food to thaw to room temperature before grilling for added tenderness and flavor, but don't let food sit un-refrigerated longer than 20 to 30 minutes to prevent bacteria growth.

* Keep your grill rack high off the heat, so flare ups don't reach the meat

* Grilling marinated chicken is good way to have a delicious meal.

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Gas grills are very convenient to use. Most all of them use propane to heat with and they are very simple to start. It's as easy as turning on the propane and pushing the starter button on the grill. This is probably the single biggest convenience of all in cooking with a gas grill.

Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Chicken also makes a healthy meal, here are some tips should help you on your way to grilling great chicken.

* If flare-ups occur, remove the food for a few moments and sprinkle water lightly over the flames, or smother them by covering the grill.

* Before you can really serve up a tasty poultry dish the right way, you need a few tips for grilling chicken.

* It is also important to refrigerate leftovers from grilling promptly. Don't leave them on the counter top, at room temperature, for very long after you have finished eating.

* Add flavor by scattering dried herb clippings, both sprigs and whole stems, over the coals.

* Marinades boost flavor in grilled food.

* Minimize fat drips into the grill, which causes flare ups.

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When grilling or broiling, the chicken will have a tendency to dry out so it must be watched carefully during the cooking process. Coating the chicken with a little oil or marinating it will aid in preventing it from drying out while cooking. Also, the temperature at which the chicken is cooked and the distance the chicken is from the heat source are both important to tender, juicy, properly cooked chicken.

For you to perfectly grill a chicken, here are some tips for you to try when grilling marinated chicken.

* To decrease heat, raise the cooking grid or sprinkle coals with a little water.

* It is better to marinate meat with a big surface area because it can easily absorb the marinade.

* Start with a clean grill. Removing old ashes assures good air circulation, and cleaning away any cooked- on bits of food results in better flavor and quality.

* When preparing leftovers, reheat pre-cooked meats until they are at least 140 degrees Fahrenheit.

* Try the gentle sweetness of basil and thyme, which are especially good with chicken.

* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.

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Foods and meats are cooked on the grill with either direct or indirect heat. Once you master the techniques, you can grill almost any kind of meat, poultry, or fish, plus an amazing array of vegetables, appetizers, and baked items.

Grilling season is here. You've got your grill full of gas, you've stocked up on hamburgers, hot dogs, and steaks, and you're ready to go. Chicken also makes a healthy meal, here are some tips should help you on your way to grilling great chicken.

* If you are marinating a large size of meats, longer time is required for it to absorb the flavor.

* Grilling marinated chicken is the main reason why our meats produce some very nice flavors and it makes our meats juicier.

* When preparing leftovers, reheat pre-cooked meats until they are at least 140 degrees Fahrenheit.

* Keep the meat refrigerated until you are ready to put it on the grill.

* Check the temperature of the fire before cooking food to prevent over- or under-cooking.

* For maximum safety, thaw frozen chicken in the refrigerator.

* Wait until the chicken is tender and moist before adding any sauces.

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recipes for marinating chicken

Delicious grilled chicken is a versatile summertime favorite. It can be simply seasoned lightly and grilled, grilled with a sauce for spicy barbecued chicken, or skillfully seasoned and marinated according to a gourmet recipe.

It isn't hard to grill chicken, but it does take some practice. Follow these tips for grilling chicken, and expand your grilling repertoire.

* When preparing leftovers, reheat pre-cooked meats until they are at least 140 degrees Fahrenheit.

* In order to keep your chicken moist you can baste it constantly over a slow heat with apple juice.

* It is generally recommended to add BBQ sauce toward the last end of cooking since it is high in sugar and can burn easily.

* Prepare your grill by rubbing it down with oil before you grill so that the meat doesn't stick to it.

* Marinating gives flavors to your meat, it is composed of seasoning, acid and oil.

* Check the temperature of the fire before cooking food to prevent over- or under-cooking.

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It's not just the different grilling recipes and marinades that I like most about grilling. It's also the aspect of cooking outside where in you can move around and make a mess without getting yelled at. If you have not tried grilling, you should, it's a lot of fun and the food is delicious.

No matter how you like to grill your chicken, we recommend the following tips to keep your grilling season safe, flavorful and fun.

* When meat is cooked, transfer to a clean plate or serving platter.

* Food should be ready early so people don t have to wait for it to come off the grill.

* Keep your grill rack high off the heat, so flare ups don't reach the meat

* When preparing leftovers, reheat pre-cooked meats until they are at least 140 degrees Fahrenheit.

* Coat grate with vegetable cooking spray, or brush with cooking oil to prevent food from sticking.

* In order to keep your chicken moist you can baste it constantly over a slow heat with apple juice.

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